Shokolade Palatschinke Food

CHOCOLATE PUMPKIN CHEESECAKE SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of an 8-inch souffle dish. Place in a roasting pan that fits the dish.
• Add the cream cheese, pumpkin puree and butter to a medium bowl. Using a rubber spatula, mix together until smooth and well combined. Switch to a whisk and add the egg yolks one at a time, making sure they are fully incorporated before adding the next yolk. Add the cake flour, vanilla and cinnamon and mix well until smooth. Slowly add the milk until fully incorporated. Set aside.
• Beat the egg whites in a large bowl using an electric hand mixer on medium-high speed until soft peaks form, about 3 minutes. With the mixer running, slowly sprinkle in the sugar until glossy and stiff peaks form. Fold one-third of the egg white into the cream cheese mixture using the whisk until incorporated. Repeat with another third. Now add the cream cheese mixture into the bowl with the remaining egg white and, using a spatula, gently fold in the remaining egg white until no streaks remain.
• Pour the mixture into the prepared dish. Drizzle with the melted chocolate and run a skewer through the top to make a design. Fill the roasting pan with enough hot water to come halfway up the sides of the souffle dish and place in the oven. Bake for 10 minutes. Reduce the heat to 300 degrees F and continue to bake until the souffle is just set but still a little jiggly in the center, about 50 minutes. Allow to cool to room temperature in the water bath. Remove from the water and refrigerate to cool completely, at least 2 hours. Use a large spoon to serve the souffle.

SHOKOLADE PALATSCHINKE

Steps:

• For the crepe base:.
• Dissolve the cocoa powder in the boiling water in a bowl. Add the eggs, flour and milk and whisk until smooth. Whisk in the butter, cinnamon and salt, and then let the batter rest.
• For the whipped cream:.
• Whip the heavy cream with the sugar and vanilla until nice peaks form. Chill until ready to use.
• For the raspberry coulis:.
• Combine the raspberries, sugar and wine in a saucepan and bring to a simmer. Add the cornstarch and water slurry and simmer until thickened. Strain through a fine-mesh sieve.
• For the ganache:.
• Scald the cream and butter in a saucepan over medium-high heat. Remove from the heat and add the booze followed by the chocolate. Stir until a smooth texture is reached.
• For cooking the crepes:.
• Heat an oiled crepe pan or crepe maker until hot. Spread a thin layer of batter. Cook until golden on one side, then flip and cook until golden on the other side. Set aside. Repeat with remaining batter.
• Add a line of dulce de leche to each crepe and top with bananas and strawberries. Roll up the crepes and cut in half. Arrange on plate with dollops of whipped cream and the ganache. Pour a pool of raspberry coulis onto the plate. Garnish with chopped chocolate pieces, powdered sugar and cocoa powder.