Creamy Concoction

Ingredients

Cooking time: 40 minutes

Chopped dark chocolate: 150 gr
Butter: 150 grams
eggs: 3
Almonds: 50 g.
Flour: 120 grams
Cocoa powder: 1 tablespoon
Candied ginger in syrup, chopped: 3 Songs
Candied ginger syrup: 2 tbsp. soup

1 cake tin greased and lined 22 cm

Topping
Chopped dark chocolate: 40 gr
Butter: 15 grams
Candied ginger in syrup, chopped: 1 piece to decorate
Candied ginger syrup: 1 tbsp. soup


Melt chocolate in double boiler over low heat.
Stir gently, remove from heat when it is melted and cool.

In a bowl work the butter with a spoon and mix in the brown sugar gradually.

Whisk the mixture up to what it is foamy.

Add the yolks one by one, beating well after each addition.
Stir in cooled chocolate.
Add the almonds, flour and cocoa sifted, then the chocolate and ginger.

Mix together using a metal spoon.

Beat the egg whites until stiff, then add them to the mixture in 3 additions.

Transfer the batter into prepared pan and smooth the surface.

Bake in preheated oven at 190 degrees (gas mark 6) for 40 minutes or so.

Wait 5 minutes before turning out onto a rack.
Cool completely.


For the topping:

Melt chocolate in double boiler with butter and syrup.
Stir to make a smooth sauce.
Drizzle top of cake.
Once the topping is almost set, decorate the minced ginger diced or grated.

This cake will keep for a week in an airtight container, it is better after a few days.

* Duration: 30 minutes
* Difficulty: Easy


Ingredients for Crispy Chocolate Lace:

* 50 g sugar
* 50 g brown sugar
* (Brown sugar)
* 50 g soft butter
* 15 g unsweetened cocoa powder
* 45 g sifted flour
* 50 g orange juice
* 20 g blanched orange zest

Technical stages for Crispy Chocolate Lace:

* Mix ingredients in order listed, spread on plate using a brush into disks of about 8 cm in diameter.
* Bake at 200 ° C until staining.

* To: 8 people
* Duration: 30 minutes
* Difficulty: Medium


Ingredients for Chocolate-Lemon Pastry:

* 1 sheet gelatin
* 500 g cream lemon
* 500 g cream
* Black cover
* Strawberry coulis
* Poached lemon zest
* Fresh fruit

Technical stages for pastry-chocolate lemon:

* Soak the gelatin in cold water. Drain it and incorporate it into the hot lemon cream. Stir and let cool to room temperature.
* Whip the cream cold cream. Add it to the cold cream lemon.
* Melt and temper the dark chocolate. Sleeps 24 discs of 6 cm diameter silicone paper and leave to cool.
* In a plate, place a disk of chocolate, top with cream using a pastry bag with plain, covered with a second disc of chocolate. Straightening cream again on the second disc of chocolate, cover with a third album sprinkled with icing sugar.
* Serve with strawberry sauce and some lemon zest poached.
* Decoration: Fresh fruit.

* Serves: 6 people
* Duration: 1 hour 20
* Difficulty: Medium

Ingredients for Basque Beret:

* 1 chocolate sponge cake
* Chocolate ganache
* Syrup at 16 °
* Black cover
* Chocolate vermicelli
* Grand Marnier

Technical stages for Basque Beret:

Bake a sponge cake and chocolate syrup at 16 ° flavored with Grand Marnier.

Pour into a mixing bowl the chopped chocolate and boiling cream. Beat on low speed until chocolate is completely melted and we obtain a homogeneous cream.


Increase the speed of your mixer and beat until completely cooled. The ganache is cleared and the volume gradually as it cooled.


Meanwhile, bevel the top edge of the cake cooled to give it a rounded appearance. (Dome)

Transversely cut your chocolate sponge cake into three pieces using a knife in his teeth.


Movement sets the lower disk of the cake with a little melted couverture.


The ganache is ready. It should have a creamy consistency and should be cold. If necessary, spend a few minutes in the cold in order to harden slightly.


Punch the first disc of sponge cake with Grand Marnier syrup cools. The layer of cooled melted chocolate (chablonnage) should be below this first disc of sponge cake


Spread a layer of ganache and place the second disc of sponge cake to be a slightly smaller diameter.


Punch the second disc of sponge cake with syrup and spread a second layer of ganache. Place the third disc of sponge cake that must still be a slightly smaller diameter. Punch the third disc of sponge cake.

Finish by masking the entire surface of cake. Leave to cool. When the cream has hardened slightly, sprinkle with chocolate vermicelli all of the beret. Keep refrigerated.

* To: 8 people
* Duration: 3 hours
* Difficulty: Medium

Ingredients for Bavarians taped:

* Custard bonding:
* 1 / 2 liter of milk
* 5 egg yolks
* 125 g caster sugar
* 1 / 2 vanilla bean
* 6 sheets of gelatin (12 g)
* Other items:
* 35 cl whipping cream
* 30 to 50 grams of chocolate pistols
* Coffee extract

Bavarian taped for technical phases:

To make this recipe for Bavarian taped, start by preparing all the ingredients.
Put the gelatine to soak in cold water.

Meanwhile, bring milk to boil with the vanilla bean, split in two.

Clarify the eggs one by one, and add the powdered sugar in a fine rain on the egg yolks.

Bleaching preparations whisk.

When the milk boils ...

... Pour boiling at once, the egg yolks with sugar bleached.

Stir with a whisk.

Cook is preparing "the ground". Attention to the cooking is tricky. It is important to stir constantly with a wooden spatula so the eggs do not coagulate too speeds and form lumps.

When the mixture coats the spatula, pass through a chinois or fine sieve into a cold vessel. You get a preparation called "custard".

Drain the gelatin sheets in his hands. Although the press to extract as much water.

Add the gelatin in the hot custard ...

... And stir well to dissolve the cream.

Divide the custard into three equal parts, in three identical containers.

In the first, add the chocolate pistols into desired amount (30-50 g) according to your taste ...

... And incorporate with a whisk until it melts in its entirety. Book this chocolate cream at room temperature. Do not refrigerate, but stir frequently.

In the second, add the coffee extract "Trablit" according to your taste.

Whisk well. Book this coffee cream at room temperature. Do not refrigerate. Keep intact the third cream that is already flavored with vanilla. Book this vanilla cream at room temperature. Do not refrigerate, but stir frequently.

Fit an electric mixer or whisk the cream must be cold. We must get whipped cream. Be careful not to over beat it, it would turn into butter.

Add 1 / 3 of whipped cream into the cooled coffee cream. Reserve the remaining whipped cream in the fridge.

Stir gently giving rotation from top to bottom until no more lumps.

Molding to others in a charlotte mold. Take care not to sag on the inside edge of pan.

Allow cream to cool between 30 and 60 minutes minimum. The goal is to take as gelatin and solidified cream. During this time of rest in the fridge, it is important to ensure that the other 2 creams that are on call does not gel. For this, stirring frequently.

Meanwhile, add another third of the whipped cream into the cooled cream with vanilla.

Stir gently giving rotation from top to bottom until no more lumps.

Mold until 2 / 3 in the charlotte mold or is already in the Bavarian coffee jelly.

Take care not to sag on the inside edge of pan. Allow to cool 30 to 60 minutes minimum. During this time of rest in the fridge, it is important to ensure that the remaining cream, which is pending, does not gel. For this, stirring frequently.

Meanwhile, add the last third of the whipped cream into cooled chocolate cream.

Stir gently giving rotation from top to bottom until no more lumps.

Mold the final third in the charlotte mold or is already the Bavarian coffee and vanilla.

Leave to cool a few hours the whole front block and gelatin is gelled in its entirety.

Just before serving, unmold the Bavarian plunging into a bath of hot water for a few seconds, then transfer to a serving dish. Slice and serve with a custard dish.

Ingredients for 4 people:

- 150 g biscuit

for the foam:

- 150g of white chocolate
- 220g whipped cream

for topping:

- 30g of liquid honey
- 10g butter, softened

for the chocolate sauce:

- 40g of dark chocolate
- 40g cream
- 40g of water


- The previous day, in a saucepan, bring the cream and bring to a boil over high heat. Of the first broth, remove from heat, add chocolate and whisk until completely dissolved.
- Add water, mix thoroughly with a spoon and set aside at room temperature overnight in a covered container with a cloth.
- Preparation of the white chocolate mousse: cut the cake into 4 discs of the same diameter as the circles. Store these discs flat on a wire rack. Place a circle pie on each disc and book well in refrigerator.
- Cut the white chocolate into small pieces, put them in a bowl over a pan of boiling water in small or in a double boiler over medium heat.
- The white chocolate is melted, pour a line of whipped cream while whisking vigorously. The mixture ends, filling the small circles of this foam, smooth surface with a metal spatula and refrigerate.
- The same day: in a saucepan, bring honey and butter and whisk over low heat for 5 good minutes. Honey becomes paler out the white chocolate mousse from the refrigerator and pour a thin layer of honey.
- Heat gently circles with a warm towel and then re décercler ambient 1 hour before serving.
- Spoon the chocolate sauce onto each plate. Cut each in a small Bavarian portion approximately 1 / 8 of Bavaria.
- Arrange 2 pieces of each horse on the Bavarian chocolate sauce.

Ingredients:

300 g bitter chocolate
180 gr butter
5 eggs
60 gr caster sugar
10 gr flour
Granulated sugar

Melt in a bain-marie 300 grams of crushed chocolate and 160 grams of butter.
Remove from water bath.

Add powdered sugar, flour, cinnamon and egg yolks one to one while mixing.
Go up the egg whites until stiff with a pinch of salt and then add them gradually into the chocolate batter.

Cook this mixture in a large buttered pan, 20 minutes in preheated oven at 180 ° C.
Watch for doneness using a knife point, the heart of the dough should remain slightly sticky.
Serve pieces of fondant icing sugar sprinkled on the bottom of custard.

Recipe

Heart based upon:
infuse Java pepper 20 minutes in boiling cream. Caramelize sugar and Decuir
with this infusion. Strain and pour (in 4 times) on the cover Guanaja chopped to produce an emulsion. Pour
in the domes of 3 cm. Skip to extreme cold.

Chocolate Fudge:
Melt the butter at 60 ° C and add pepper. Let steep 20 minutes, then strain.
Mix the eggs and yolks with the sugar. Add melted chocolate to 55 ° C, then the butter. Mix everything. Fill in 2 / 3 ramekins 8 cm in the center and add a heart melting.

Caramelized juices:
40 g sugar caramelize and Decuir with water. Add starch and bring to a boil. Add the
remaining sugar and pepper. Let steep 20 minutes, Strain and refrigerate.

Caramel Sauce:
caramelize sugar, Decuir with warm milk, then with the cream. Bring to a boil, then pour into 4
Once the chocolate to make an emulsion. Add the butter when the preparation is at 50 ° C and mix. Keep
cold.

Brittle:
200 g sugar caramelize dry.
Cool and dissolve it with milk, sugar and butter at 50 ° C.
Add 100 g of sugar mixed with the pectin.
Bake at 106 ° C and add the cocoa nibs and almonds.
Spread between 2 sheets of Silpat and go to extreme cold.
Peel off the leaves and cook for 12 minutes on baking paper at 180 ° C.

Dressage:
Cook 12 minutes melting at 180 ° C and keep cold.
At the last moment, the move to the oven for 8 minutes at 180 ° C.
On a plate, pour the juice, pepper sauce, caramel, add the fondant topped with a tile brittle.