Taillevents Chocolate Cake With Pistachio Sauce Food

MOLTEN CHOCOLATE CAKES WITH RASPBERRY SAUCE

Steps:

• For Cakes:
• To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
• Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
• In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
• Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
• Put 1 into the center of each ramekin and press down slightly to cover with the batter.
• (Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately.
• For Raspberry Sauce and Garnish:
• Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.

TAILLEVENT'S CHOCOLATE CAKE WITH PISTACHIO SAUCE

Steps:

• To make the cake, melt the chocolate in a small saucepan over very low heat. Add 1/4 cup of sugar and the butter and stir until melted. Whisk in the egg yolks. Cook, stirring constantly, until mixture reaches 160 degrees on a candy thermometer. Set aside to cool.
• In a mixing bowl, beat the egg whites until stiff. Add the remaining sugar and beat until glossy. Whisk 1/3 of the egg whites into the chocolate mixture. Fold in the remaining whites. Rinse 4 4-ounce heart-shaped molds or ramekins with water; do not dry. Divide the chocolate mixture among the molds. Refrigerate for 24 hours.
• To make the sauce, remove as much skin as possible from the pistachios. Rinse quickly with boiling water, drain and then remove as much of the remaining skin as possible. Place the nuts in a food processor and pulse until ground. Add 1/3 cup of sugar and the egg white and process until mixture forms a paste.
• Place 3 tablespoons of the pistachio paste in a medium-size saucepan (save the rest for another use). Add the milk and bring the mixture to a boil over medium heat. Remove from the heat and let steep for 5 minutes. Strain through a fine-mesh sieve into another medium-size saucepan. Set aside.
• Whisk together the egg yolks and the remaining sugar until thick and light. Whisk in half the strained milk; then whisk the mixture back into the remaining milk. Cook the sauce over low heat, stirring constantly, until thick enough to coat the back of a spoon; do not let the mixture come to a boil. Refrigerate for 24 hours.
• To serve, spoon a pool of the sauce onto the center of each of 4 plates. Run the tip of a small knife around the inside edge of the molds. Dip them briefly in a bowl of hot water and invert them onto the plates. Serve.

CHOCOLATE LAVA CAKES WITH PISTACHIO CREAM

Steps:

• Chocolate Lava Cakes: Spray 12 muffin cups with cooking spray.
• Place pistachios in a food processor and process until a crumbly paste forms.
• This will create pistachio butter.
• Combine 1/4 cup of pistachio butter,1 1/4 cup sugar (you'll have 1/2 cup left over),cocoa, eggs, egg whites and place in a double boiler or heavy sauce pan.
• Stir well with a whisk and add bittersweet chocolate.
• Cook over low heat or simmering water until chocolate melts and sugar dissolves@ 3 minutes.
• Remove from heat and add baking powder and vanilla.
• Stir with a whisk until smooth.
• Spoon batter into muffin cups and chill for 2 hours.
• Pistachio Butter: Prepare pistachio butter while cakes are chilling.
• Place remaining 1/4 cup of pistachio butter and 1/2 cup sugar in a food processor.
• Pulse 3-4 times.
• Add milk and salt and process until smooth.
• Strain solids out of mixture into a small sauce pan.
• Bring to a boil, then reduce heat and simmer for@ 4 minutes.
• Chill pistachio butter while cooking lava cakes.
• Preheat oven to 450°F.
• Bake cakes for 9 minutes or until almost set.
• Centers will be gooey.
• Let cool for 5 minutes.
• Invert cake on a dessert plate and spoon pistachio butter over cake.
• May top with powdered sugar.

PISTACHIO CAKE WITH WHITE CHOCOLATE BUTTERCREAM

Steps:

• PREPARE PISTACHIO CAKE:.
• Preheat oven to 350º F & grease and lightly flour three 8x1-1/2-inch round baking pans; set aside.
• Stir together flour, baking powder, and baking soda; set aside.
• Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
• Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy.
• Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
• Thoroughly wash and dry beaters.
• In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight).
• Gently fold beaten egg whites into batte;.fold in the pistachio nuts and the orange peel.
• Pour batter into prepared pans.
• Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean.
• Cool in pans on wire racks for 10 minutes.
• Remove cakes from pans and cool thoroughly on wire racks.
• PREPARE BUTTERCREAM:.
• Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks.
• Beat mixture with a wire whisk until combined; set aside.
• Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling;.remove from heat.
• Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan.
• Cook over medium heat until bubbly, whisking constantly; cook 2 minutes more & remove from heat.
• Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract.
• Let stand for 1 minute; stir until smooth & transfer mixture to a bowl.
• Cover surface with plastic wrap to prevent skin from forming; cool to room temperature.
• Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy.
• Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined.
• Spread between layers and over cake.
• If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip.
• Serve immediately or cover and store cake in the refrigerator for up to 3 days.
• Let stand at room temperature for 30 minutes before serving.
• Just before serving, if desired, top with Caramelized Pistachio Shards.
• PREPARE CARAMELIZED PISTACHIO SHARDS::.
• Preheat oven to 350ºF & line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray.
• Sprinkle 1 tablespoon chopped pistachios onto prepared foil.
• Bake in preheated oven 6 to 8 minutes or until lightly toasted.
• Meanwhile, place 1/3 cup sugar in a heavy 10-inch skille & heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
• Do not stir.
• When sugar begins to melt, reduce heat to low.
• Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon.
• Remove pan from heat.
• Stir in 1/2 teaspoon hot water.
• Immediately pour over nuts on hot baking sheet; let cool for 1 minute.
• Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull.
• Let cool thoroughly on foil.
• Break into pieces; store tightly covered.
• Enjoy!