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