Premium chocolate recipes, chocolate liqueur recipes, gourmet entertaining recipes

premium chocolate: recipes

Add magic to your desserts with our acclaimed and rare imported European and South American chocolates—the “secret ingredients” of the greatest chefs of the world.

For more recipes, we invite you to subscribe to our newsletter.

Left: Clariole, Pralus

Chocolat Céleste Flourless Whiskey Cake

Chef: Mary Leonard, CEO, Chocolat Céleste
Serves 12
Ingredients:
White Chocolate Cream (see below)
12 ounces white chocolate, finely chopped
1 cup heavy whipping cream
1/4 cup Jack Daniel`s Bourbon

The Cake
12 ounces bittersweet chocolate, coarsely chopped
1 1/3 cups of sugar
1/2 cup Jack Daniel's Bourbon
2 stick (8 ounces) unsalted butter, cut into 10 pieces, at room temperature
5 large eggs, at room temperature
1 1/2 tablespoons all-purpose flour

Preparation:
Cream
Prepare the white chocolate cream at least 1 day in advance. Put the white chocolate into the work bowl of a food processor fitted with the metal blade or a blender container. Heat the heavy cream in a small saucepan until small bubbles form around the edge of the pan. Pour the cream over the chocolate and process until completely smooth. Add the bourbon, taste, and add up to the tablespoon more if you want. Turn into a container with a tight-fitting lid and chill overnight. The can be kept covered in the refrigerator for a week or frozen up to a month. If you`ve frozen the cream, thaw it overnight in the refrigerator.

Cake
Position a rack in the center of the oven and preheat the oven to 350° F. Lightly butter a 9-inch round cake pan and line the bottom with parchment or waxed paper; butter the paper. Put the cake pan in a shallow roasting pan and set aside until needed.

Put the chopped chocolate in a medium bowl and keep close at hand. In the 2 quart saucepan, mix 1 cup of the sugar and the bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture come to a full boil. Immediately pour the hot syrup over the chocolate and stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth. Piece by piece, stir the butter into the chocolate mixture. Make certain that each piece of butter is melted before you add another.

Put the eggs and the remaining 1/3 cup sugar in a medium bowl and whisk until the eggs thicken slightly. Beating with the whisk, add the eggs to the chocolate mixture and whisk until well blended. Gently whisk in the flour.

Baking the cake
Pour and scrape the batter into the prepared pan, running your spatula over the top to smooth it. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan. Bake the cake for exactly 30 minutes in oven heated to 350°, at which point the top will have a thin, dry crust. Remove the cake pan from its water bath, wipe the pan dry, and cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment. Quickly but gently invert again onto a serving platter; remove plastic.

Serving
Serve the cake warm or at room temperature. Slice; lace serving plates with the chilled white chocolate cream.
Makes 12 portions.


651.644.3823 Contact Us Map & Directions Privacy Shipping About Us Jobs Shopping Basket Mary Leonard's Facebook Page Images and logos of premium imported chocolate makers Schokinag, Francois Pralus, Michel Cluizel, Valrhona, Felchlin and El Rey reproduced with permission. ChocolatConcierge is a trademark of Chocolat Céleste®. Chocolat Céleste: Try us for unique gifts of European chocolate, from party favors to romantic gifts, chocolate truffles, artisan chocolates, exotic single origin chocolates, event and wedding favors, business gifts and executive gifts. ©2007 Chocolat Céleste®. All rights reserved. Chocolat Céleste thanks Bill Miller Photography and Krivit Photography.