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Chocolate,Chocolate, Chocolate.. |
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recipe
filedessertchocolate,
chocolate, chocolate.. |
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Chocolate,Chocolate, Chocolate..
Recipe
by
Bob Calderone
Method
Chocolate Soufflé Cakes
Adjust the rack to the center of the oven. Preheat the oven
to 425. In the top of a double boiler set over simmering water,
melt the butter and the chocolate until smooth. Remove the top
of the double boiler. Crack the eggs in the bowl of an electric
mixer. Place the bowl on top of the simmering water used to
melt the chocolate. Stir the eggs until they are warm to the
touch. When the eggs are warm, remove the bowl and whip the
eggs on high speed until doubled. Remove the bowl from the mixer.
With a rubber spatula, gently fold the chocolate and the beaten
eggs together. Pour the batter into six 3 inch round molds.
Fill the molds 3/4 full. Place the molds in a deep roasting
pan. Pour boiling water around the molds to come half way up
the sides. Bake at 425 for 20 minutes or until the cakes spring
back when lightly touched.
Chocolate Ganache
In a small pan set over medium heat, scald the heavy cream and
butter. Remove the pan from the heat and add the chopped chocolate.
Let the mixture sit for five minutes. Whisk until smooth.
White Chocolate Caramel Mousse
In a small saucepan set over medium heat, scald the heavy cream.
In another saucepan over medium heat, combine the sugar and
water. Let it cook, without stirring, until it turns a light
golden brown. Add the scalded cream. Whisk in the yolks just
to mix. Remove the pan from the heat. Stir in the chopped chocolate.
Let the mixture cool. In a chilled bowl with chilled beaters,
beat the heavy cream.
Cookie Rings
Adjust the rack to the center of the oven. Preheat the oven
to 375. Line a sheet pan with sides with parchment paper. In
a medium bowl mix the butter, corn syrup and sugar. Stir in
the flour and ginger. Spread the batter on the paper lined pan.
Bake until dark brown, approximately 6 to 8 minutes. As soon
as the pan is removed from the oven, cut six 3î strips and mold
them around the soufflé rings. Remove and reserve the
strips.
Orange Champagne Sauce
In a small saucepan over medium heat, cook the orange juice,
lemon juice and sugar until thick, approximately 20 minutes.
Remove the pan from the heat. Dissolve the corn syrup in the
champagne. Stir into the orange syrup. Let cool.
Assembly
Preheat the oven to 400. Gently remove the cakes from the molds.
Set the cakes on a baking sheet. Warm the chocolate soufflé
cakes slightly in the preheated oven. Place a ladle of orange
sauce on a dessert plate. Top with a warm cake. Slip a cookie
ring over and around the cake. Place a spoonful of ganache on
top of the cake. Rim one white chocolate mousse and place it
on top of the ganache. Repeat with remaining ingredients. Serve
immediately. Garnish with caramel, chocolate decorations and
spun sugar.
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