JACQUES TORRES'S CHOCOLATE LEATHER
Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating other decorative details. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 1
Steps:
- Freeze a large marble slab overnight.
- Melt chocolate in a heatproof bowl set over a pot of simmering water.
- Ladle a small amount of melted chocolate onto the frozen marble. Working quickly, use an offset spatula to spread the chocolate across the marble into one thin layer. Once smooth, use a knife to cut the chocolate to the desired width. Using the offset spatula, peel the chocolate strip from the marble. The chocolate may then be wrapped around the perimeter of a cake as a decorative element.
CHOCOLATE BLACK-OUT CAKE WITH GANACHE DRIZZLE -JACQUES TORRES
I have not had this but it looks beautiful and delicious. I have had other things by Jacques Torres before and they were stupendous.
Provided by Alliegal
Categories Dessert
Time 35m
Yield 4 stacked measuring cup cakes, 4 serving(s)
Number Of Ingredients 16
Steps:
- I made this cake in a set of metal dry measure cups. You can use a traditional 9-inch baking pan, if you prefer. Preheat the oven to 350 degrees F.
- To make the cake: Melt the butter into the coffee. When the butter has melted, whisk in the buttermilk.
- Placed the eggs and sugar in the bowl of a stand mixer and place on low speed. Add the flour, salt, cocoa powder, baking powder, and baking soda 1 at a time and mix just until combined. Add the vanilla and the coffee buttermilk mixture. Mix just until combined.
- If you are using dry measure cups, place the batter in a container with a spout to make it easier to pour the batter into the dry measure cups. Place the measuring cup molds onto a cookie sheet. Spray each cup with vegetable cooking spray. Fill each cup half full. Bake for 15 to 20 minutes.
- To make the ganache drizzle: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
- Unmold the cakes and let cool on a wire rack placed over a parchment paper lined baking sheet. When cool, stack the cakes on top of each other with the largest cake on the bottom layer. Placing the cakes on a wire rack placed over a parchment paper lined baking sheet. Use an offset spatula to spread the ganache over the cakes letting the excess drizzle over the sides. Use an offset spatula to move the cakes to the presentation plate.
- Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the cakes.
Nutrition Facts : Calories 1463.2, Fat 73.2, SaturatedFat 44.1, Cholesterol 224.2, Sodium 1565.7, Carbohydrate 192.6, Fiber 4.3, Sugar 151.9, Protein 18.5
JACQUES TORRES' CHOCOLATE TART
Make and share this Jacques Torres' Chocolate Tart recipe from Food.com.
Provided by 2atdiemer
Categories Tarts
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat heavy cream and honey in a 1-quart heavy-bottomed saucepan over medium-high heat until bubbled begin to form.
- Place chopped chocolate in a medium-sized mixing bowl.
- Add half the hot cream to chocolate, let mixture stand for about 30 seconds undisturbed, then stir lightly to combine. Repeat with remaining cream, then stir the resulting ganache gently until all chocolate has melted and mixture is smooth. Add butter, and whisk until well blended.
- Fill shell with ganache, transfer to a baking sheet, and refrigerate until filling is set (about 1 1/2 hours). When ready, remove tart from refrigerator, and serve.
Nutrition Facts : Calories 423.4, Fat 36.6, SaturatedFat 19, Cholesterol 84.9, Sodium 179.6, Carbohydrate 22.6, Fiber 0.5, Sugar 7.3, Protein 2.9
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