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El Conquistador




Source of Recipe


T. Cook's


List of Ingredients




1/2 stick butter, unsalted
1/2 cup brown sugar
5 Tbsp. orange juice
3/4 cup Cointreau liqueur
1 cups heavy cream
2 oranges supreme, cut into wedges
4 Tbsp. condensed milk
2 tsp. orange zest
4-1/2 cups shredded coconut
3 Tbsp. glucose
1/2 cup all-purpose flour
1-1/4 cup granulated sugar, plus additional for dusting
4 eggs
3-1/2 oz. semi-sweet chocolate
1-1/2 cups cocoa powder
1/2 cup espresso
1/4 cup heavy cream
1 tsp. vanilla extract

Recipe



In a small saucepan over medium heat butter, brown sugar, 1 Tbsp. orange
juice and 1/2 cup Cointreau to a hard boil. After 5 minutes, add 1 cup
heavy cream; boil 2 minutes more. Remove from heat and cool.

Pre-heat oven to 250 degrees. Grease a small muffin pan, then dust with
sugar; set aside. Over a double boiler combine 2 eggs and 1/4 cup sugar.
Using a wire whisk, continuously beat the egg and sugar mixture until
the color lightens and the foaming diminishes. Remove pan from heat.

In a separate bowl, melt the chocolate, cocoa powder, 1/4 cup Cointreau
and coffee over a double boiler until well blended. Add the chocolate
mixture to the sugar-egg mixture. Add 1/4 cup heavy cream and vanilla
extract; mix well. Pour batter into muffin tin, filling each muffin cup
three-quarters of the way. Place pan in a water bath, then place both
pans in the oven. Cook 20 to 3 minutes. Remove pan from the oven, then
turn muffin tin upside-down on a flat surface that has been covered with
waxed paper.



Pre-heat oven to 350 degrees. In a small bowl, combine orange zest, 4
Tbsp. orange juice, 2 cups shredded coconut and condensed milk; stir to
thoroughly combine. Place mixture into small doughnut or savarin molds
coated with a nonstick cooking spray. Bake 15 minutes or until golden
brown. Remove pan from the oven and turn upside-down as soon as the pan
comes out of the oven. Set aside to cool.

Pre-heat the oven to 350 degrees. In a small bowl, combine 2-1/2 cups
shredded coconut, flour, glucose, 1 cup sugar and 2 eggs. Using a wooden
spoon, stir mixture to combine. Spread the mixture very thinly onto a
Silpat or nonstick baking sheet that has been sprayed with nonstick
cooking spray. Place pan in the oven; bake until golden brown - about 8
to 10 minutes. Remove pan from the oven and let cool. To make shapes
with the tuile, you must do it immediately after it comes out of the
oven. The tuile should become crispy once cooled.

Place the coconut pudding in the center of the plate. Top with the
chocolate torte. Arrange orange supremes are on top and around the
dessert. Spoon the sauce over the torte and tuile. This dessert is best
served warm.

Makes 6 to 8 servings.