Recipe: Chocolate Ice Cream

~ This is Day 285 ~

  • 5 egg yolks + 100 g sugar
  • 2 cups milk
  • 2 cups heavy cream
  • ⅔ cup cocoa powder
  • 2 gelatin sheets

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Recipe: Quadruple Layered Dark Chocolate Cake

~ This is Day 250 ~

This cake is a mashup of this and my signature triple layered dark chocolate tart. I didn’t want to make a tart and I wasn’t entirely happy with the last two layers of the cake that I made in August so I made this instead: a cake-y bottom, ganache, mousse, then a velvety glaze!

Makes an 8-inch square or round cake.

For the Cake

Preheat the oven to 350°F and line your 8-inch cake pan with parchment paper. Grease it with either butter or Pam spray, then dust with cocoa powder. 

In a bain marie (which is a heat-proof bowl set over a saucepan of simmering water), place the chopped chocolate into the bowl and melt it. Remove from heat and whisk chocolate to completely melt it. Cut the butter into small pieces with a bench scraper and add that into the bowl, along with the sugar, eggs, and sifted flour.

Pour the batter into the prepared mold and place it in the oven for 20 minutes. The cake should look underdone. Unmold the cake onto a rack and let it cool. Clean and dry the mold, then wrap in plastic. Put the cooled cake in the bottom of the mold.

For the Chocolate Cream

  • 70 g dark chocolate, chopped 
  • 100 g whole milk
  • 100 g heavy cream
  • 50 g egg yolks (around 3)
  • 50 g granulated sugar

In a small saucepan, bring the milk and cream to a boil. In a bowl, beat the egg yolks and the sugar together until pale yellow. Off the heat, slowly temper the egg-sugar mixture by pouring the hot milk/cream slowly into the egg/sugar. Then transfer everything back into the pot and stir with a rubber spatula until the mixture is 180°F, be careful not to overheat or else the egg yolk will curdle. 

Pour one third of the mixture over the chopped chocolate, stirring well. Repeat 2 more times then using an immersion blender, process the mixture thoroughly. Pour the cream over the cooled cake. Refrigerate for 1 hour and then in the freezer for another hour.

For the Chocolate Mousse

  • 170 g dark chocolate, chopped
  • 80 g whole milk
  • 20 g egg yolk
  • 120 g egg whites
  • 20 g granulated sugar

Melt the chocolate over a bain marie then remove from the heat. In a small pot, bring the milk to a boil. Pour the milk over the chocolate, whisking until the chocolate is smooth. Lastly, add in the egg yolk and incorporate well.

In a bowl of a stand mixer with the whisk attachment, beat the egg whites until stiff with a dash of sugar. Then as the whites begin to stiffen, add the remaining sugar. Incorporate one-third of the whites into the chocolate mixture, then carefully fold in the remaining whites. 

Pour the chocolate mousse over the smooth chocolate cream in the mold. Smooth the surface with an offset spatula. Freeze this for 2 hours.

For the Chocolate Glaze

Pour the water and sugar into a saucepan and bring to a boil. Add the cream and cocoa and simmer for 5 minutes. While the sauce is simmering, bloom the gelatin into a bowl of cold, iced water then squeeze out any excess water when soft.

Remove the saucepan from the heat, whisk in the chocolate and bloomed gelatin and strain through a fine sieve. Leave to cool to about 90°F, stirring occasionally.

Remove the cake from the mold and discard the plastic wrap. Put the cake over a rack lined with a sheet tray. Using a small ladle or not, pour the chocolate glaze over the center of the cake and tilt the cake to spread the glaze over the sides. Continue with the rest of the glaze and cover the top and sides of the cake. You can use a small offset spatula too, to evenly coat the sides and edges of the cake. 

Leave to set for a few minutes before transferring to a cake stand or plate. Return to the fridge for at least 30 minutes.

Cut with a knife dipped in hot water for clean lines! Sprinkle flaky sea salt over wedge/slice if you like that! Or whatever you want, in this version, I have some coffee soil over the top.

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

Recipe: Carrément Chocolat

~ This is Day 167 ~

Although I do not have much of a sweet tooth, I do love desserts that are not sweet. Bittersweet is more my jam. So obviously I love dark, luxurious, luscious chocolate. My go-to chocolate dessert is this triple dark chocolate tart that I’ve made many times, usually during Friendsgiving. But I wanted something different today so I made this: Pierre Hermé’s Carrément Chocolat – a cake entirely made of chocolate, a play on textures and temperatures, between the soft, the smooth, and the crunchy.

However, I don’t have a square cake tin and I messed up on the chocolate sheet step but I love my ending result. I don’t have edible gold leaves but the wedge that I cut myself was very delicious!!

Forewarning: this cake takes a long time because of all the resting but you’ll be very satisfied with all your hard work!

Makes an 8-inch square or round cake.

For the Cake

Preheat the oven to 350°F and butter your 8-inch cake pan, sprinkle with cocoa powder.

In a bain marie (which is a heat-proof bowl set over a saucepan of simmering water), place the chopped chocolate into the bowl and melt it. Remove from heat and whisk chocolate to completely melt it. Cut the butter into small pieces with a bench scraper and add that into the bowl, along with the sugar, eggs, and sifted flour.

Pour the batter into the prepared mold and place it in the oven for 20 minutes. The cake should look underdone. Unmold the cake onto a rack and let it cool. Clean and dry the mold, then wrap in plastic wrap. Put the cooled cake in the bottom of the mold.

For the Chocolate Cream

  • 70 g dark chocolate, chopped
  • 100 g whole milk
  • 100 g heavy cream
  • 50 g egg yolks (around 3)
  • 50 g granulated sugar

In a small saucepan, bring the milk and cream to a boil. In a bowl, beat the egg yolks and the sugar together until pale yellow. Off the heat, slowly temper the egg-sugar mixture by pouring the hot milk/cream slowly into the egg/sugar. Then transfer everything back into the pot and stir with a rubber spatula until the mixture is 185°F, be careful not to overheat or else the egg yolk will curdle.

Pour one third of the mixture over the chopped chocolate, stirring well. Repeat 2 more times then using an immersion blender, process the mixture thoroughly. Pour the cream over the cooled cake. Refrigerate for 1 hour and then in the freezer for another hour.

For the Chocolate Mousse

Melt the chocolate over a bain marie then remove from the heat. In a small pot, bring the milk to a boil. Pour the milk over the chocolate, whisking until the chocolate is smooth. Lastly, add in the egg yolk and incorporate well.

In a bowl of a stand mixer with the whisk attachment, beat the egg whites until stiff with a dash of sugar. Then as the whites begin to stiffen, add the remaining sugar. Incorporate one-third of the whites into the chocolate mixture, then carefully fold in the remaining whites.

Pour the chocolate mousse over the smooth chocolate cream in the mold. Smooth the surface with an offset spatula. Freeze this for 2 hours.

For the Thin Chocolate Sheet (or Crisps)

Melt the chocolate over a bain marie then remove from the heat. Let the bowl cool at room temperature until the mixture reaches a temperature between 88°F and 90°F. Pour the chocolate over a sheet of wax/parchment paper and spread it out. Before it can set, cut out a square (or circle) of the same size as the cake pan. Place another wax/parchment paper on top and add weights to prevent the chocolate from warping as it dries. Refrigerate this while you move onto the next step.

For the Chocolate Sauce

Place everything into a small pot and bring to a boil. Stir continuously until the sauce is thick enough a coat the backend of a spoon, nappant. Set aside.

For the Chocolate Glaze

  • 100 g dark chocolate, chopped
  • 80 g heavy cream
  • 20 g unsalted butter
  • 100 g chocolate sauce (from above)

In a small pot, bring the heavy cream to a boil and remove from heat. Slowly beat in the chocolate. Set aside to cool until 140°F before adding the butter. Once that is fully incorporated, add in the chocolate sauce and whisk completely.

To Finish

  • Maldon salt (optional)

Remove the cake from the mold and discard the plastic wrap. Put the cake over a rack lined with a sheet tray. Using a small ladle, pour the chocolate glaze over the center of the cake and tilt the cake to spread the glaze over the sides. Continue with the rest of the glaze and cover the top and sides of the cake. Using a small offset spatula, evenly coat the sides and edges of the cake.

Leave to set for a few minutes before transferring to a cake stand or plate. Remove the papers from the thin sheet of chocolate and place it on the cake. If you messed up like I did, crumple them into little chips and spread that over the top of the cake!

Set the cake in the refrigerator to defrost for 2 hours before eating. Cut with a knife dipped in hot water for clean lines! Sprinkle flaky sea salt over wedge/slice if you like that!

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

Recipe: Gougères

Gougères are essentially cream puffs without the cream and instead with cheese. They are the savory version of the pâte à choux. The cheese is commonly grated Gruyère, Comté, or Emmentaler. I used Gruyère in this.

In culinary school, I had to mix this by hand and that was exhausting. I have a stand mixer at home so making the choux was a piece of cake!

This recipe yields around 50 pieces.

  • 1 cup milk
  • 1 cup water
  • 8 oz. butter
  • Large pinch of salt
  • 2 cups AP flour
  • 8 eggs
  • 2 cups Gruyère, and extra for garnishing
  • Freshly ground black pepper
  • Cayenne pepper
  • Freshly grated nutmeg

Preheat the oven to 400°F. Line baking sheets with SilPats or parchment paper, oiling them is not necessary. In a saucepan, combine the milk, water, butter, and salt, and bring to a boil. Add the flour and stir with a wooden spoon until a smooth dough forms. Stir over low heat until the dough dries out and pulls away from the pan, approximately 2 minutes.

Scrape the dough into a bowl of a stand mixer. Let it cool for a few minutes before beating in the eggs. On “stir”, using the paddle attachment, beat the eggs into the dough, one at a time, and beating thoroughly between each one. It is important to be sure that each egg is fully incorporated into the batter before adding the next. Don’t worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely. Add the cheese and season with black pepper, cayenne pepper, and nutmeg.

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets. Sprinkle more cheese on top of each one and bake for 20 minutes, or until puffed and golden brown. Serve hot/warm. I stuff them with duxelles, which is a finely chopped mixture of mushroom (chanterelles).

Recipe: Maple Ice Cream

FYI, I make all my ice creams with gelatin sheets – it makes the ice cream smoother and it gives it better texture!

  • ⅔ cup Grade B maple syrup
  • 1¾ cups heavy cream
  • ¾ cup whole milk
  • 4 large egg yolks
  • ¼ teaspoon salt
  • 2 gelatin sheets

First prepare an ice bath. Also, bloom gelatin sheets in some ice and water, set aside.

Heat maple syrup and reduce by a quarter, about 5 minutes, then set aside. In a saucepan, combine heavy cream and milk. Turn on heat to medium-high and warm it up in order to temper eggs. It shouldn’t get to boiling, just heat it up so that it’s hot to the touch then turn off the heat.

In a large mixing bowl, whisk egg yolks and salt until combined. Temper eggs slowly with heavy cream/milk mixture then return to saucepan and heat. Continue whisking custard mixture until the temperature reaches 168°F. Remove from heat, add in the bloomed gelatin and reduced maple syrup. Taste for seasoning, add more salt if you like your maple ice cream to be less sweet. Then strain through a fine mesh strainer and cool over the ice bath.

Spin according to your ice cream machine’s instructions.

Sample dishes:

Recipe: Celeriac Purée

Celeriac or celery root or celery knob = all the same thing. Celeriac purée is something I like to have on hands at all times, in case of emergencies. It has such a mild flavor and works well with almost anything. I like food that act like blank canvases so that I can build and pair with that flavor to make something more complex.

  • Celery root
  • Heavy cream, as needed
  • Whole milk, as needed
  • Salt

Peel and cut celery root to bite-sized pieces. Place in a saucepan and cover with heavy cream. If you don’t have enough cream, add in milk to cover.

Place on medium-high heat and bring to a simmer. Cover with a parchment paper lid and cook until tender, approximately 20 minutes.

Turn off heat, strain through a fine mesh chinois and  reserve liquid. Place celery root into a VitaMix blender and add enough liquid to blend. Add salt and taste for seasoning, adjust if necessary. Add more or less liquid to your liking for purée consistency.

Sample dishes:

Recipe: Corn Purée

In the culinary world, we make a lot of purées and it’s basically baby food. So why does restaurant baby food taste so good?

  • 5 ears of corn, kernels removed, cobs scraped of all “milk”
  • 2 leeks, white parts only, thinly sliced
  • 3 shallots, thinly sliced
  • 2 thyme sprigs
  • ½ cup heavy cream
  • ½ cup whole milk, more if needed
  • Butter, as needed
  • Salt

Sweat leeks and shallots in butter with thyme until aromatic. Add corn and cook out some of the starch. Then add the cream and milk, and cook until creamy. Season and taste. Remove thyme sprigs and blend in a VitaMix (blender).

Sample dishes: