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Warm Chocolate Cake, Vanilla Ice Cream, Cocoa Nib Tuile

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

  1. Melt the butter and chocolate over double boiler. Whip the yolks, eggs and sugar until fluffy.
  2. 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

  1. Combine cream, 1.4lbs sugar, milk, and the vanilla beans (split and scraped), in a heavy bottom sauce pot. Bring to a boil.
  2. 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.
  3. 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

  1. Cook the milk, butter, glucose and 500g sugar to 45°C.
  2. Mix the pectin and 100g sugar.
  3. Add the pectin mix to above and cook to 106°C. Fold in the nibs.
  4. 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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