WARM INDIAN-SPICED MOLTEN CHOCOLATE CAKE
INGREDIENTS 14 oz bittersweet chocolate, chopped 1 1/4 cups butter 2 tsp coriander, ground fine 1 1/2 tsp green cardamom, ground fine
1 tsp cinnamon, ground fine
1/2 tsp clove, ground fine 1/2 tsp white pepper, ground fine
1/2 tsp dried pasilla chili, ground fine 6 whole eggs 6 egg yolks 2 tsp vanilla 3 cups powdered sugar 1 cup white flour
METHOD
Butter 8, 3/4 cup ramekins or cups. Stir chocolate, butter and spices in medium saucepan over low heat until melted and smooth. Cool slightly.
Whisk eggs, yolks and vanilla together in medium bowl. Whisk in 3 cups sugar, 1 cup at a time. Add chocolate mixture and then, flour. Pour into buttered
dishes. Bake at 425°F for 8 minutes.
Executive Chef Kirti Pant Junnoon
Palo Alto, CA CHRIS SCHMAUCH GOODEYE PHOTOGRAPHY
CHOCOLATE POLENTA CAKE, HAZELNUT-BRANDY GELATO, HAZELNUT PRALINE
[Serves 6]
INGREDIENTS [Chocolate Polenta Cake] 8 oz Callebaut bittersweet chocolate
4 Tbsp unsalted butter, cut into small pieces 1 Tbsp Frangelico 1/2 cup milk 3 Tbsp polenta 1/2 Tbsp olive oil Pinch salt 3 large egg yolks 4 large egg whites 1/4 cup sugar
3 oz chocolate ganache, divided into 6 pieces, see below
METHOD Preheat oven to 350°F. Place the chocolate, butter & Frangelico in a double boiler, stir until melted and smooth.
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In a medium saucepan, heat milk to a simmer and add polenta, olive oil and salt. Cook until polenta ab- sorbs the milk. Add the
cooked polenta to the melted chocolate mixture and stir together.
In a small stainless steel bowl, whisk egg yolks until light and slowly work them into chocolate mixture. Place egg whites in a clean bowl and mix until frothy. Add the sugar and whip to soft peaks. Fold egg whites into chocolate mixture.
Rub olive oil into 6 small 4-ounce molds. Place ganache in bottom and pour chocolate mixture over the top. Bake for 15 minutes.
[Chocolate Ganache] 1 cup bittersweet chocolate, chopped 1 Tbsp vanilla 1/2 cup cream
METHOD In small sauce pan, heat
cream and vanilla over medium heat. Place choco- late in stainless steel
bowl. Pour heated cream over chocolate, whisk to incorporate. Chill.
[Hazelnut – Brandy Gelato] 1/2 cup toasted hazelnuts 2 cups milk 2/3 cup cream 4 egg yolks 1/2 cup sugar 1 Tbsp brandy
METHOD Place hazelnuts, milk
and cream in sauce pot and heat slowly to a simmer over medium heat. Remove from heat and allow ingredients to infuse together for 1 hour. Strain the mixture and set aside. In separate bowl, whisk egg yolks and sugar to- gether until light and fluffy. Add eggs and sugar to strained milk. Combine the milk mixture and brandy in sauce pan. Cook over low heat, stirring constantly until mixture reaches 175°F. Remove
from heat and chill immedi- ately. When chilled, place in gelato maker and follow the instructions.
[Hazelnut Praline] 1/2 cup sugar 1 oz water
1/2 cup hazelnuts, toasted and chopped
Pinch salt Pinch baking powder
METHOD
In sauce pan, heat sugar and water over medium
Executive Chef John Toulze ESTATE
Sonoma, CA
heat. Cook until mixture is golden brown.
Add hazelnuts, salt and baking powder and remove from heat. Stir together and pour mixture onto baking sheet to cool completely. Once cool, place praline in a food processor and pulse into fine pieces.
Culinary Trends | Mid Winter 2011
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