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 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.
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Chocolat Céleste creates chocolate delicacies for the connoisseur. Our award-winning truffles and gifts are based on devotion to artistic presentation and flavor perfection. Every day, our chocolatiers craft each piece using the finest ingredients. We use premium European chocolate made from “first cut” cacao beans from around the world. And we continually search for rare and emerging cacao estates from which we can source. To this foundation, we introduce the best ingredients: fresh artisanal cream and butter; and the marketplace's finest liqueurs, nuts, fruits and spices. The secret to our success is allowing the natural flavor notes to take center stage. We never use preservatives.
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