Preheat oven to 325°F (163°C). Grease and flour a 9-inch springform pan.
Prepare the Cake: Melt Valrhona Guanaja Chocolate and Butter together. In a separate bowl, whisk Eggs and Sugar until pale and fluffy. Gently fold in the melted chocolate mixture. Sift in Flour and fold until just combined.
Pour batter into the prepared springform pan and bake for 30-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
Let the Cake cool completely in the pan before releasing.
Prepare the Chocolate Sauce: In a heatproof bowl set over a simmering pot of water (double boiler), combine chopped Valrhona Manjari Chocolate and Heavy Cream. Stir until melted and smooth. Remove from heat and stir in Butter, Cognac, and Sea Salt.
Prepare the Whipped Cream: In a chilled bowl, beat Heavy Whipping Cream with Mascarpone Cheese and Vanilla Bean Paste until soft peaks form.
Cut the cooled Cake into 6 equal slices.
Place each Cake slice on a plate. Top with 1 scoop of Madagascar Vanilla Bean Ice Cream.
Drizzle generously with the warm Chocolate Sauce.
Sprinkle with Valrhona Ivoire White Chocolate Shavings.
Top with Whipped Cream and serve immediately.
Ingredients
6
6 oz170 gValrhona Guanaja 70% Chocolate - chopped
66Large Eggs
1/2 cup113 gUnsalted Butter - melted
1/4 cup50 gGranulated Sugar
1 tbsp15 mLAll-Purpose Flour
4 oz113 gValrhona Manjari 64% Chocolate - chopped
1/4 cup60 mLHeavy Cream
2 tbsp30 mLUnsalted Butter
1 tbsp15 mLCognac
1/4 tsp1.25 mLSea Salt
1/2 cup60 gValrhona Ivoire 35% White Chocolate - shaved
6 scoops720 mLMadagascar Vanilla Bean Ice Cream
1 cup240 mLHeavy Whipping Cream
2 tbsp30 mLMascarpone Cheese
1 tbsp15 mLVanilla Bean Paste
Equipment
9-inch springform pan
Mixing bowls
Saucepan
Whisk
Spatula
Double Boiler
Instructions
Preheat oven to 325°F (163°C). Grease and flour a 9-inch springform pan.
Prepare the Cake: Melt Valrhona Guanaja Chocolate and Butter together. In a separate bowl, whisk Eggs and Sugar until pale and fluffy. Gently fold in the melted chocolate mixture. Sift in Flour and fold until just combined.
Pour batter into the prepared springform pan and bake for 30-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
Let the Cake cool completely in the pan before releasing.
Prepare the Chocolate Sauce: In a heatproof bowl set over a simmering pot of water (double boiler), combine chopped Valrhona Manjari Chocolate and Heavy Cream. Stir until melted and smooth. Remove from heat and stir in Butter, Cognac, and Sea Salt.
Prepare the Whipped Cream: In a chilled bowl, beat Heavy Whipping Cream with Mascarpone Cheese and Vanilla Bean Paste until soft peaks form.
Cut the cooled Cake into 6 equal slices.
Place each Cake slice on a plate. Top with 1 scoop of Madagascar Vanilla Bean Ice Cream.
Drizzle generously with the warm Chocolate Sauce.
Sprinkle with Valrhona Ivoire White Chocolate Shavings.
Comments