Warm Chocolate Cake, Vanilla Ice Cream, Cocoa Nib Tuile
Ingredients
for chocolate cake
- 1kg purcaraibe
66%
- 1kg butter
- 20 yolks
- 20 eggs
- 550g sugar
- 100g flour
Method
for chocolate cake
- Melt the
butter and chocolate over double boiler. Whip the yolks, eggs and sugar until
fluffy.
- Slowly
add flour followed by the melted butter mixture and work for one minute. Mould
butter and flour lightly and fill with chocolate mix.
Ingredients
for vanilla ice-cream
- 4qts heavy
cream
- 2qts milk
- 2 .5lbs sugar
- 8
vanilla beans
- 2 .5 egg
yolks
Method
for vanilla ice-cream
- Combine cream,
1.4lbs sugar, milk, and the vanilla beans (split and scraped), in a heavy
bottom sauce pot. Bring to a boil.
- In a
separate bowl add yolks into the remaining sugar. Once the above mixture has
come to a boil, temper the cream into the yolk mixture.
- Place mixture
back on the stove and bring up to 180°C, stirring constantly. Pass the
whole mixture through a chinois and chill.
Ingredients
for cocoa nib tuile
- 200g milk
- 500g butter
- 200g glucose
- 600g sugar
- 10g pectin
- 600g cocoa
nibs
Method
for cocoa nib tuile
- Cook the
milk, butter, glucose and 500g sugar to 45°C.
- Mix the
pectin and 100g sugar.
- Add the
pectin mix to above and cook to 106°C. Fold in the nibs.
- Bake at
350°C in flex-molds.
To serve
- Cocoa
powder in a mesh-lined shaker
- Bake chocolate
cake at 180°C for 6 min. Unmold onto plate.
- Garnish
with scoop of ice-cream and tuile.
- Dust
with cocoa powder.
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