Chocolate Cake

Ingredients: Chocolate Cake

Preparation: Chocolate Cake

  1. In a mixer with the whisk attached, combine sugar and eggs.
  2. Once combined, add the milk following with the melted butter and chocolate.
  3. Finish by adding the sifted dry ingredients.
  4. Bake 160oC for 10-12 minutes in a sheet pan lined with silicon mat.

Vanilla Crème Anglaise

Ingredients: Vanilla Crème Anglaise

  • 0.4 oz
    gelatin
  • 1.1 lb
    cream
  • 2.8 oz
    caster sugar
  • 2 pod(s)
    vanilla bean
  • 4.6 oz
    egg yolks
  • 2.8 oz
    caster sugar

Preparation: Vanilla Crème Anglaise

  1. Soak the gelatin in ice-cold water and set aside.
  2. Heat cream, sugar and vanilla. Temper with the yolks.
  3. Strain this tempered mix and cook till the mix reaches 82oC while whisking continuously.
  4. Add in the strained gelatin and pour into insert moulds.

Cherry Confit

Ingredients: Cherry Confit

  • 1.0 lb
    red cherry puree
  • 10.6 oz
    frozen cherry
  • 3.4 oz
    caster sugar
  • 0.2 oz
    NH pectin
  • 0.2 oz
    gelatin
  • 0.2 oz
    gelatin
  • 0.4 oz
    lemon juice

Preparation: Cherry Confit

  1. Heat puree and fruit to 40oC and add the sugar pectin mix. Bring to boil for a minute.
  2. Take it off the flame and add gelatin.
  3. Pour into insert molds and freeze until ready for use.

Chocolate Mousse

Ingredients: Chocolate Mousse

Preparation: Chocolate Mousse

  1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
  2. Bring heavy cream and milk to a boil in a medium sized pot. Whisk to combine egg yolks and sugar in a small bowl and slowly add hot liquid to temper, cook mixture to 82oC.
  3. Stir in gelatin to dissolve and strain over chocolate. Whisk to emulsify. Let to cool at 30oC, fold in whipped cream.

Red Glaze

Ingredients: Red Glaze

Preparation: Red Glaze

  1. Soak gelatin in ice water until softened. Squeeze out excess water and set aside.
  2. In a medium size pot, bring sugar and glucose to a boil. When hot, stir in the drained gelatin.
  3. Place the dark chocolate and condensed milk in a tall tub. Pour the hot mixture onto the chocolate and emulsify.
  4. Stir in the neutral glaze. Add in the gel colour and emulsify using a hand blender.