Macadamia Nut Chocolate Cake
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Chef Daniel Lagarde | Lagarde Culinary Solutions lagardeculinarysolutions.com |
As seen on Episode 11 “Desert Rose.”
-Macadamia Nut Warm Chocolate Center Cake
Serves 4
4 oz butter, unsalted
3.5 oz Ghirardelli chocolate, bittersweet
3.5 oz powdered sugar
3 ea yolks
1 ea eggs
2 oz cake flour
4 oz chopped macadamia nuts
4 oz Crème Anglaise*
4 ea 2-oz Häagen-Dazs Coconut-Pineapple Ice Cream
12 ea Raspberry
4 oz Caramel Sauce
4 ea Sprig of mint
Method:
1. In a small sauce pan, melt butter slowly.
2. In a double boiler, melt chocolate.
3. Add to melted chocolate and butter in a mixer.
4. Add sifted powder sugar. Mix on speed #1 until combined. 5. In a medium mixing bowl, combine yolks and whole eggs and warm up over a double boiler.
6. Add to chocolate. Add sifted cake flour to mix.
7. Whisk on speed #1 for 2 minutes and then speed #3 for 2 minutes. 8. Spray 4 ea-2 oz aluminum tins with non-stick spray and coat tins with 1/2 oz of
chopped macadamia nuts, fill with the chocolate batter. 9. Add ½ oz of chopped macadamia nuts on top
10. Bake at 350 degree for approximately 15-20 minutes. Let cool for 5 minutes. Pop out of the tins when still warm.
11. Ladle the vanilla sauce onto the middle of the plate; place the warm cake on top. Garnish with raspberry and mint sprig. Place the coconut pineapple ice cream on top of the cake and drizzle the caramel sauce. Serve immediately
* Crème Anglaise
2 ea egg yolk
1.5 oz sugar
5.5 oz milk
¼ tsp vanilla
1. Combine the egg yolks and sugar in a stainless steel bowl. Whisk until well incorporated.
2. Scald the milk in boiling water bath or over direct heat.
3. Very gradually pour the scalded milk into the egg yolk mixture while stirring constantly with the whip.
4. Set the bowl over simmering water. Heat it slowly, stirring constantly until it thickens enough to coat
the back of a spoon.
5. Immediately remove the bowl from the heat and set it a pan of cool water, stir the vanilla. Stir the
sauce occasionally as it cools.
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