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Chocolate,Chocolate, Chocolate..




Source of Recipe


Bob Calderone


List of Ingredients




Ingredients:

Chocolate Soufflé Cakes---
4 tablespoons butter,
cut in pieces
1/4 pound semisweet chocolate, chopped
3 whole eggs,
room temperature

Chocolate Ganache---
1 cup heavy cream
4 tablespoons butter
3/4 pound semisweet chocolate, chopped

White Chocolate Caramel Mousse---
1/2 cup ounces heavy cream
1 tablespoon sugar
1 tablespoon water
4 egg yolks
6 ounces white chocolate, chopped
1 3/4 cup heavy cream

Cookie Rings---
8 tablespoons butter, melted
1/2 cup dark corn syrup
1/3 cup brown sugar
1/2 cup flour
1/4 teaspoon ginger

Orange Champagne Sauce---
Juice from 3 oranges
Juice from 1 lemon
2 tablespoons sugar
1 1/4 cups champagne
2 teaspoons cornstarch




Recipe





Chocolate Soufflé Cakes:
Adjust the rack to the center of the oven. Preheat the oven to 425. In the top of a double boiler set over simmering water, melt the butter and the chocolate until smooth. Remove the top of the double boiler. Crack the eggs in the bowl of an electric mixer. Place the bowl on top of the simmering water used to melt the chocolate. Stir the eggs until they are warm to the touch. When the eggs are warm, remove the bowl and whip the eggs on high speed until doubled. Remove the bowl from the mixer. With a rubber spatula, gently fold the chocolate and the beaten eggs together. Pour the batter into six 3 inch round molds. Fill the molds 3/4 full. Place the molds in a deep roasting pan. Pour boiling water around the molds to come half way up the sides. Bake at 425 for 20 minutes or until the cakes spring back when lightly touched.

Chocolate Ganache:
In a small pan set over medium heat, scald the heavy cream and butter. Remove the pan from the heat and add the chopped chocolate. Let the mixture sit for five minutes. Whisk until smooth.

White Chocolate Caramel Mousse:
In a small saucepan set over medium heat, scald the heavy cream. In another saucepan over medium heat, combine the sugar and water. Let it cook, without stirring, until it turns a light golden brown. Add the scalded cream. Whisk in the yolks just to mix. Remove the pan from the heat. Stir in the chopped chocolate. Let the mixture cool. In a chilled bowl with chilled beaters, beat the heavy cream.

Cookie Rings:
Adjust the rack to the center of the oven. Preheat the oven to 375. Line a sheet pan with sides with parchment paper. In a medium bowl mix the butter, corn syrup and sugar. Stir in the flour and ginger. Spread the batter on the paper lined pan. Bake until dark brown, approximately 6 to 8 minutes. As soon as the pan is removed from the oven, cut six 3î strips and mold them around the soufflé rings. Remove and reserve the strips.

Orange Champagne Sauce:
In a small saucepan over medium heat, cook the orange juice, lemon juice and sugar until thick, approximately 20 minutes. Remove the pan from the heat. Dissolve the corn syrup in the champagne. Stir into the orange syrup. Let cool.

Assembly:
Preheat the oven to 400. Gently remove the cakes from the molds. Set the cakes on a baking sheet. Warm the chocolate soufflé cakes slightly in the preheated oven. Place a ladle of orange sauce on a dessert plate. Top with a warm cake. Slip a cookie ring over and around the cake. Place a spoonful of ganache on top of the cake. Rim one white chocolate mousse and place it on top of the ganache. Repeat with remaining ingredients. Serve immediately. Garnish with caramel, chocolate decorations and spun sugar.