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Lovin' Chocolate Spoon Cake
Fudge Cream, Rasberry-Chambord Coulis, Chantilly

serves six

The Cake
3 oz. all purpose flour
2 oz. coco powder
6 whole eggs
4 oz. brown sugar
1 tsp. espresso syrup
* pinch cayenne pepper

Preheat oven to 350?.
For the cake, sift together the flour, cocoa powder, and set aside. Combine the eggs, brown sugar, and espresso syrup in an electric mixing bowl and whip on high speed for five minutes. Fold in the flour mixture. Fill six 4 ounce greased and floured molds halfway with the batter. Pipe approx. one and half ounces of the fudge cream over the batter in each mold and top with more cake batter. Bake the cake in a 350 degree oven for 15 to 20 minutes it will be slightly soft, but hot in the center, remove cakes from the oven, and allow to cool. Unmold the cake and set aside.

Fudge Cream
6 oz. ricotta cheese
4 oz. bitter sweet chocolate, melted
4 oz. mascarpone cheese
1/4 cup apple juice concentrate
1/4 cup hazelnut syrup
1 tsp. Frangelica
1/2 tsp. vanilla
1/2 oz. cocoa powder

For the fudge cream, combine the cheeses in an electric mixing bowl and blend. Add the apple juice concentrate, hazelnut syrup, Frangelica, and the vanilla, blend until smooth. Add the cocoa powder & melted bitter sweet chocolate and combine. Transfer the mixture to a pastry bag fitted with a medium round tip and set aside.

Raspberry-Chambord Coulis
3 cups fresh raspberries
2 tbsp. honey
1/2 cup Chambord

In a food processor puree' raspberries, honey and Chambord. Strain in sieve to remove seeds. Set aside.

Chantilly
2 cups heavy cream
1 tbsp. powdered sugar
. dash vanilla extract
2 tbsp. Grand Marnier


In a large mixing bowl pour heavy cream and whisk vigorously until peaks appear.
Then add powdered sugar, vanilla & Grand Marnier mix until fully incorporated and set aside. Fold in whipped cream & mix carefully, as not to disturb consistency.

Garnish
2 bananas (peeled and sliced in a bias cut 1/4 inch thick)
2 tbsp. brown sugar
6 raspberries (each)
8 mint sprigs
2 tbsp. powdered sugar

Presentation
Place cake in center of a serving plate. Fan the top of the cake with five sliced bananas, dust with brown sugar and caramelize with blow torch or under the broiler. Spoon raspberry coulis around cake and garnish each cake with raspberries, mint sprig and a dollop of chantilly cream. Dust edges of the plate with powdered sugar.

 

Bon Appetit!!
Executive Chef Bernard Guillas



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