Fauchon Choc. Orange Caramel Surprise
Source of Recipe
Courtesy of Rachel Lansang, Pastry Sous Chef, Fauchon New York and C-CAP Graduate
List of Ingredients
Flourless Chocolate Cake Base:
Nonstick cooking spray
3 ounces bittersweet chocolate
3 tablespoons unsalted butter
2 egg yolks
4 egg whites
2 ½ tablespoons sugar
Recipe
Preheat oven to 400° F. Lightly spray a 9" x 13" shallow pan with nonstick cooking spray. Line pan with parchment paper and spray to coat the paper and sides of the pan.
Melt the chocolate and butter in a small heat-resistant bowl over a pot of simmering water. Remove bowl from heat and gently stir in egg yolks. Using an electric mixer, whisk the egg whites at medium speed. When the egg whites become foamy, slowly add the sugar and whisk to a medium stiff peak.
Gently fold about 1/3 of the egg whites into the chocolate mixture. Fold this mixture into the remaining egg whites until incorporated. Spread evenly onto prepared pan and bake for 12 to 15 minutes. Cool completely. Invert onto a cutting board, remove pan and peel off parchment paper. Using a round 2 ½-inch cutter, cut out six rounds and reserve.
Orange Caramel Sauce
Ingredients
1 ½ cups orange juice
Zest of 1 orange
2 cups sugar
½ cup water
2 tablespoons Grand Marnier liqueur
Pinch of salt
Directions
In a small saucepan, heat the orange juice and zest to a simmer over a low heat. Meanwhile, in a medium, heavy-bottomed saucepan, stir together the sugar and water. Cook over a medium heat without stirring until mixture turns a medium amber color, about 8 minutes. Remove from heat and slowly add ½ of the orange juice. Gently swirl the pan, causing the caramel to bubble. As it stops bubbling, use a wooden spoon to stir the juice into the caramel. Repeat with the remaining juice. Add the liqueur and salt, stir until smooth. Cool to room temperature and then refrigerate
|
Â
Â
Â
|
member logon
