Chef Recipes

Ingredients

For the Passion Fruit Gelèe

• 5 gelatin sheets
• 3 1/2 Tbs. sugar
• 3.5 oz. water
• 17.5 oz. passion fruit purèe

For the Devil's Food Cake

• 2 large eggs
• 3/4 cup (6.2 oz.) sugar
• 1 tsp. vanilla extract
• 1/2 cup (4.2 oz.) mayonnaise
• 5 oz. pastry flour, sifted
• 3/4 tsp. (0.12 oz.) baking soda, sifted
• 1/8 tsp. (0.02 oz.) baking powder, sifted
• 1.5 oz. SCHARFFEN BERGER Unsweetened Natural Cocoa Powder, sifted
• 1/4 tsp. (0.035 oz.) table salt, sifted
• 2/3 cup (5.11 oz.) water

For the Chocolate Crumble

• 3 oz. SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 8.82 oz. all-purpose flour
• 8 oz. sugar
• 1/3 tsp. salt
• 17.5 Tbs. (8.82 oz.) unsalted butter, softened

For the Chocolate Crème Fraîche

• 5.3 oz. SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate, chopped
• 8.82 oz. crème fraîche

For the Chocolate Pudding

• 1.2 oz. SCHARFFEN BERGER Unsweetened Natural Cocoa Powder, sifted
• 3.5 oz. sugar, sifted
• 1.7 oz. cornstarch, sifted
• 1/4 tsp. salt
• 2 oz. SCHARFFEN BERGER 62% Cacao Semisweet Chocolate, chopped
• 1 vanilla bean, scraped
• 1 quart half and half

For the Garnish

• SCHARFFEN BERGER Roasted Cacao Nibs
• Freeze-dried raspberries
• Fresh raspberries
• Fresh passion fruit seeds
• Tempered chocolate dècor

Preparation

Make the Gelèe
Place the gelatin sheets into ice water for 10 minutes to bloom them, then remove from the water, squeeze out the excess water and reserve. Whisk the sugar into the water and bring to a boil. Remove from the heat. Add the gelatin and mix to dissolve. Slowly whisk in the passion fruit purèe. Pour out into a flat tray lined with plastic wrap (the gelèe should be at least 1/2 inch thick) and place in the refrigerator to set. Cut out discs that will fit into the bottom of the dish or glass you plan on using to plate.

Make the Devil's Food Cake
Preheat the oven to 350degrees F. In an electric mixer fitted with a whip, whisk the eggs and sugar until the mixture reaches the ribbon stage, i.e. forms a slowly disappearing ribbon on the surface when some of it is lifted with the whisk. Whisk in the vanilla extract and mayonnaise. Add all the dry ingredients alternately with the water. Mix only until combined; do not over mix. Spread the batter onto greased, floured and parchment-lined 9x13-inch baking pan. Bake until toothpick comes out clean, about 20 minutes, rotating half way through baking. Cool completely. Cut into disks with a cookie cutter.

Make the Chocolate Crumble
Sift the dry ingredients together. In an electric mixer fitted with the paddle attachment, paddle together all the ingredients, then spread the batter evenly until 1/4-inch thick on a parchment-lined baking tray and bake until dry, 15 to 20 minutes. Cool completely, break into pieces and grind in a food process. Store in an airtight container if not using immediately.

Make the Chocolate Rrème fraîche
Melt the chocolate to at least 50degrees C on a double boiler or in a microwave. Heat a quarter of the crème fraîche until it simmers and gently stir it into the chocolate to emulsify it. Whip the rest of the crème fraîche until firm. Quickly fold the chocolate into the crème fraîche. Put in the fridge to set.

Make the Chocolate Pudding
Note: make the pudding once everything else is ready to go. Begin plating as directed below before starting the pudding.

Whisk the cocoa, sugar, cornstarch and salt into the cold half and half. Bring to a simmer over low heat while stirring constantly. Add the chocolate and vanilla, raise the heat to medium and bring to a boil, stirring. Boil for 1 full minute. Pass the pudding through a fine mesh strainer and pour directly into the prepped serving glasses (see directions below).

Presentation

In a clear rocks glass, place the passion gelèe in the bottom. Place a disc of devil's food on top making sure it is a tight fit to the glass on the sides. Make the pudding and pour on top of the cake disks. Cover with plastic wrap directly on the surface and set in the fridge. Once set, remove from the fridge and cover the pudding with a layer of the chocolate crumble. Make a quenelle of the chocolate crème fraîche and place on top. Drizzle passion seeds, cacao nibs, crushed freeze-dried raspberries and fresh raspberries on top. Garnish with a thin wisp of tempered chocolate for decoration.

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Ingredients

For the SCHARFFEN BERGER Chocolate Gelato

• 1 quart whole milk
• 3 oz. corn syrup
• 4 oz. sugar
• 2 oz. SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 4 oz. SCHARFFEN BERGER 41% Cacao Extra Rich Milk chocolate, chopped
• 4 oz. SCHARFFEN BERGER 82% Cacao Extra Dark Chocolate, chopped
• 1/2 oz. cornstarch
• Pinch salt

For the Chocolate Sauce

• 1 C. heavy cream
• 4 Tbs. water
• 8 oz. SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate, chopped
• 5 Tbs. corn syrup

For the Cake

• 3 oz. cake flour
• 3 oz. SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 t. baking powder
• 1/4 t. baking soda
• 1/4 t. salt
• 4 ea. eggs, separated
• 5 oz. canola oil
• 5 oz. sugar plus 2 oz. of sugar
• 1.5 oz. water

Preparation

Scald the milk and corn syrup. Combine the sugar, corn starch and cocoa powder. Add this dry mix to the milk and simmer for 4 minutes, stirring constantly. Pour over milk and dark chocolates to melt. Chill 8 hours before churning.

Make the Gelato
Scald the milk and corn syrup over medium heat. In a small bowl, combine the sugar, cocoa powder, corn starch and salt. Add this dry mixture to the milk and simmer for 4 minutes, stirring constantly. Put the milk and dark chocolates in a large bowl. Pour the milk mixture over the chocolate and stir to melt. Chill 8 hours before freezing in an ice cream or gelato machine.

Make the Chocolate Sauce
In a small saucepan, bring the cream, water and corn syrup just to a boil over medium-high heat. Turn off the heat and pour over the chocolate. Set aside for two minutes and then whisk to dissolve the chocolate.

Make the Cake
Preheat the oven to 325degrees F. Sift the cake flour, cocoa powder, baking powder, baking soda and salt together. Whip the egg whites with 2 oz. of the sugar to soft peaks. Combine the yolks with the remaining 5 oz. of sugar and whisk until smooth. Whisk the canola oil and then the water into the yolk mixture. Whisk in the dry ingredients and fold in the egg whites. Pour into a greased brownie pan and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool completely.

Make the Marshmallow Cream

• 6 oz. egg whites, room temperature
• 1/2 t. salt
• 10.5 oz. sugar
• 3 oz. corn syrup
• 1/2 t. xanthan gum (optional)

Bring a few inches of water to a gentle simmer in a saucepan. Put the ingredients in a heatproof bowl over the simmering water and whisk constantly to dissolve the sugar and heat the mixture for about 3 minutes. Remove from heat and pour into the bowl of an electric mixer with the whip attachment and whip on high, adding the xanthan gum while whipping. Continue to whip on high for another 3 minutes.

Presentation

Drizzle chocolate sauce into sundae coup glasses. Scoop 1 scoop of gelato into each glass. Spoon some marshmallow cream on top of the first scoop. Top with another scoop of gelato. Spoon more marshmallow cream on top. Drizzle on more chocolate sauce and finish with cacao nibs and dark chocolate curls.

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Ingredients

For the Cake

• 5.6 oz. all-purpose flour
• 2.5 oz. (5 Tbs.) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 0.18 oz. baking powder
• 3/4 cups plus 4 tsp. whole milk
• 3.5 oz. crème fraîche
• 2 large eggs, at room temperature
• 10.5 oz. (1 1/3 cups) sugar
• 3.5 oz. (7 Tbs.) grapeseed oil
• 4 tsp. chopped Ceylon tea
• 2 tsp. ground cinnamon, preferably Ceylon
• 1/2 tsp. ground clove
• 1 tsp. ground green cardamom
• 1/4 tsp. ground star anise

For the Ganache Glaze

• 7 oz. SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate, chopped
• 10.5 oz. (1 1/3 cups) heavy cream
• 5 1/3 Tbs. corn syrup
• Cinnamon stick, for garnish
• Star anise, for garnish
• Candied orange strips, for garnish

Preparation

Make the Cake
Pre heat the oven to 350degrees F. Sift the flour, cocoa powder and baking powder and set aside. In a bowl, mix the milk and crème fraîche and set aside. Place the eggs, sugar, grapeseed oil, tea and spices in an electric mixer fitted with a whisk attachment and whip until the mixture has a thick, fluffy consistency. In two steps, alternately mix the crème fraîche mixture and the flour mixture into the eggs using a spatula. Be gentle not to overwork the batter or deflate it. Spray an 8-inch round cake pan with pan spray and lightly dust with flour. Pour the batter into the pan, about 1 inch from the top. Bake until the cake has a rise and peak, rotate gently, and bake until it passes the "skewer" test, and lightly bounces to the touch. Pull out of the oven, allow to cool 5 minutes and then loosen with a spatula on each side, and gently unmold and cool on a cake rack.

Make the Ganache Glaze
Melt the chocolate over a double boiler. Bring the cream and the syrup to a boil, and pour over the chocolate. Mix using a spatula, and in the end finish mixing using an emersion blender to emulsify the mixture, taking care not to add too many air bubbles. Use the glaze while warm.

Assemble
Place the chocolate cake on a cooling rack with a pan lined with plastic underneath it to catch the drippings of glaze. Put the chocolate glaze in a container with a spout, and gently yet quickly pour evenly over the chocolate cake, covering the entire top. It is ok, if not desired, if the glaze drips off some of the sides. Garnish with the cinnamon stick, whole star anise and candied orange strips.

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