Sep 23, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Chocolate Cherry Stout Cake with Rice Krispies, Sour Cherry Sorbet and Cacao Nibs

chocolatecherrystoutcakewithricekrispiessourcherrysorbetandcacaonibsDevil's food cake, sour cherry sorbet, fudge sauce by Janina O’Leary  of Trace and W Hotel in Austin.

Yield: 60 servings

Devil’s food cake:

30 oz/850 g unsalted butter

4.4 lb/2 kg granulated sugar

18 whole eggs

38.4 oz/1090 g all-purpose flour

13.4 oz/380 g cocoa powder

1.05 oz/30 g baking soda

1 ½  tsp/6.75 g baking powder

1 Tbs/20 g salt

26.45 oz/750 g buttermilk

2 Tbs vanilla extract

25 oz/710 g stout

1. In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar. Gradually add the eggs and mix until fluffy.

2. Sift together the dry ingredients and alternately add them with the liquid ingredients. Scrape the batter into 2 sheetpans and bake at 325°F until a tester comes out clean, about 25 minutes. Cool completely.
 
Chocolate mousse:

17.6 oz/500 g heavy cream

17.6 oz/500 g whole milk

3.5 oz/100 g granulated sugar

6 large egg yolks

31.7 oz/900 g chocolate 66%, melted

12.34 oz/350 g heavy cream, whipped to medium peaks

1. In a saucepan, combine the cream, milk and sugar and bring to a gentle boil. In a bowl, whisk the yolks until blended. Temper in some of the hot milk mixture, then return the entire mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until mixture thickens and reaches nappe stage. Remove from heat and strain through a fine-mesh sieve. Whisk in the melted chocolate and cool until tepid.

2. Fold in the whipped cream.

3. Use pan extender on sheetpans and pour chocolate mousse over Devil’s Food Cake in each pan. Freeze.

4. Cut cake into 4"x 1" rectangles.

Sour cherry sorbet:

17.6 oz/500 g cherry juice

3.5 oz/100 g orange juice

3.5 oz/100 g simple syrup

0.21 oz/6 g sorbet stabilizer

0.07 oz/2 g citric acid

Combine all ingredients and process in an ice cream machine according to manufacturer’s instructions.

Marshmallow:

1.76 oz/50 g cornstarch

1.76 oz/50 g confectioners’ sugar

24.7 oz/700 g granulated sugar

3.5 oz/100 g stout

2 vanilla beans, split lengthwise

10 sheets gelatin, bloomed

4.2 oz/120 g egg whites

Rice Krispies for coating marshamallows

1. Dust sheetpan with cornstarch and confectioners’ sugar.

2. In a saucepan, combine sugar, stout and vanilla beans and bring to a boil. Cook to 245°F. Remove from heat, remove the vanilla beans, and stir in drained gelatin.

3. In mixer, start whipping egg whites. Gradually add syrup to whipping whites and beat until stiff. Spread onto prepared sheetpan and cover with a silicone baking mat. Let set for about 3 hours.

4. Cut into 1" pieces and coat in Rice Krispies.

Fudge sauce:

2.2 lb/1 kg water

50 oz/1400 g glucose

7 oz/200 g granulated sugar

14 oz/400 g cocoa powder

28 g/800 g heavy cream

10.5 oz/300 g unsalted butter

14 oz/400 g chocolate 66%
 
1. Place the water in a large pot and bring to a boil. Gradually add the remaining ingredients in the order listed, returning the mixture to the boil after each addition. Let cool. 

2. Put sauce in squeeze bottle until ready to use.
 
Paper garnish:

7 oz/200 g cherry juice

1.4 oz/40 g egg whites

0.7 oz/20 g egg yolks

1.76 oz/50 g all-purpose flour

0.7 oz/20 g granulated sugar

10 g lemon juice

¼ tsp salt

1 ½ Tbs lecithin

1. Whisk together all ingredients; strain through a fine-mesh sieve. Pour 1.4 oz/40 g onto a silicone baking amt and bake at 200°F for 15 minutes.

2. Tear or cut into pieces.

Assembly:

Cacao nibs
Place cake rectangle on plate. Drizzle Fudge Sauce on top, letting it drip onto the plate. Place 2 marshmallow cubes next to the plate, and place a quenelle of Sour Cherry Sorbet next to the marshmallows. Garnish the top of the cake with a piece of the Paper Garnish, and sprinkle some cacao nibs on the plate.

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