Chocolate • Caramel • Pear • Macadamia

Have you ever had a dessert so luscious that you couldn’t stop eating even when you were so full your stomach felt like exploding? If the answer is no, you’ll definitely have to try this one. And if the answer is yes, you still have to try it. ‘Cause that’s the kind of experience you can’t have one too many of.

Lava chocolate cake: Beat 3 eggs and 120 g caster sugar until fluffy. Mix in 100 g melted butter and 100 g dark chocolate. Fold in 100 g wheat flour and a pinch of salt. Bake in buttered and floured portion molds at 180°C. The oven time will depend on the size of your molds and range from 8 to 18 minutes.

Chili chocolate sauce: Melt 100 g dark chocolate in 100 g heavy cream. Taste with a pinch of cayenne pepper.

Salty caramel sauce: Dissolve 120 g brown sugar and 50 ml water in a sauce pan. Bring it to a boil and stop stirring – I mean it – and let the sugar turn deep amber. Be careful with the color. You don’t want to burn the sugar. Remove the pan from the heat and whisk in 125 ml heavy cream, little by little allowing it to combine completely before adding more. Now, add 50 g butter, a pinch of fleur de sel to break the sweetness and 1 tsp cinnamon for a snickerdoodly touch.

Roasted macadamia nuts: Roast 200 g macadamia nuts in a dry, medium hot pan until golden.

Caramel ice cream with macadamia nuts: Mix a quarter of the caramel sauce with 250 ml heavy cream and beat until fluffy. Transfer halve of the cream to a freezer container. Drizzle with a quarter of the remaining caramel sauce and a quarter of the roasted macadamia nuts. Give it a brief stir to create a marble pattern. Repeat and freeze the ice cream for at least 4 hours. No churning needed. Remove from the freezer at least half an hour prior to serving.

Pickled pears: Peel and quarter small, firm pears. Let them simmer in white wine, water, vanilla extract and thinly sliced ginger until soft. No sugar is needed, as both the cake and ice cream are fairly sweet.

Williams brandy jelly: Simmer 250 ml Williams brandy with 1 tsp vanilla extract, 1 tsp grated ginger and 2 tbsp pear butter for as long you think is necessary. If you simmer to short, the taste will be too boozy. If you simmer to long, however, the taste will be dull. In the latter case, you can add some more brandy until the taste is right. Sieve into three bloomed gelatine leaves and allow to set completely in the fridge.

Assembly: Place the cake, ice cream and pears on a layer of chocolate and caramel sauce. Decorate with nuts, jelly and edible flowers.

I served this dish as a dessert at our dinner for fourteen.

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