This recipe combines flavours, textures and brilliant ingredients to create something beautiful.
THE CHOCOLATE
The chocolate is the maker of this recipe. Its depth makes or breaks it, combining with different flavours compliments it's essential nature. Its combination with coffee lifts the stature of a humble sponge. Salt's addition to the tempered chocolate; despite reducing it's tendency to temper properly, makes it a delicious roller coaster of flavours on it's own. The addition of almonds to chocolate to make the soil brings a multitude of textures to the palate.
The Recipe:
Ingredients
200 gms milk chocolate
200 gms dark chocolate
2 tbsp flour
1/2 tbsp coffee powder
1 egg
100 gms sugar
2-3 clementine peels
20 gms almonds
Baking soda
Baking powder
2 tbsp oil
Salt
Method
In a double boiler, melt 120 grams of milk chocolate. Once just melted, add in 60 grams of milk chocolate, stir till cooled. Add into semi-spherical molds and freeze.
For the chocolate cake, combine flour, a pinch of baking powder, baking soda, coffee powder, and 30 grams of sugar in a bowl. In a separate bowl, mix together the oil, eggs and 2 tbsp buttermilk. Combine the dry ingredients and wet ingredients till just incorporated. Bake at 180*C for 16-18 minutes.
Take 80 grams of sugar into a heavy bottom pan and heat on medium till it starts melting. Reduce the heat and cook till it reaches an amber colour without smoke. Add in 1 tbsp of baking soda and combine. Once the mixture bubbles up, quickly pour it out onto a silicon mat.
In a food processor, blitz together almonds, sugar and half of the dark chocolate till the form a fine crumb.
Melt the rest of the dark and milk chocolate. In a small saucepan, simmer clementine peels with orange juice and sugar till candied.
Place the soil on a wooden chopping board and top with small pieces of the sponge. Place the cake and honeycomb pieces in and around. Place the chocolate dome on the soil and cake. Garnish with clementine peels and serve with the melted chocolate.
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