801 Pennsylvania Ave. NW
Washington, D.C. 20004
202-628-5900
Leon Baker - Pastry Chef
Chocolate Souffle Cake
with Chocolate
Sauce, Rice Krispie
Treats, Chocolate
Pastry Cream Skin,
Curry Syrup and
Coconut Sorbet
The Chocolate Souffle Cake
Ingredients:
1) 1 1/2 lb. Semi-Sweet Chocolate
2) 3 oz. Bitter-Sweet Chocolate
3) 1 lb. Butter
4) 15 Eggs - separate yolks and whites
5) 6 1/2 oz. Sugar separated into 2 oz.
and 4 1/2 oz.
6) 1 tbs. Vanilla Extract
7) 5 oz. toasted Almond Flour
8) 25 oz. All-Purpose Flour
9) 1/8 tsp. Baking Powder
10) 3 tbs. Cocoa Powder
11) 1/8 tsp. Salt
12) 1/4 tsp. Cream of Tartar
Preparation:
1) Melt chocolates and butter in a double
boiler until the chocolates are fully melted.
2) Then whip egg yolk and the 2 ounces
of sugar to a full volume. Add the chocolate
mixture
and fold until combined. Then add the sifted dry ingredients plus
the
vanilla
extract and the Cream of Tartar. Fold very lightly until combined.
3) Take the egg white and the rest of
the sugar and whip to a soft peak. Then gently
fold in
to your mixture.
4) Spray aluminum cups with pam then coat
with sugar. Scoop the chocolate mixture
into a
coup about 3/4 high.
5) Bake at 350 degrees for about 15 to
20 minutes and let cool before unmolding.
The Chocolate Sauce
Ingredients:
1) 5 oz. Corn Syrup
2) 4 oz. Water
3) 2 oz. Cocoa Powder
4) 1/2 lb. Sugar
5) 1 1/2 oz. Semi-Sweet Chocolate
6) 2 oz. Butter
7) 3 oz. Heavy Cream
8) 3/4 tsp. Vanilla
Preparation:
1) Bring to a boil the corn syrup, water,
cocoa and the sugar. Make sure to stir so
it's smooth.
2) Remove from the heat and add the chocolate,
butter and the heavy cream.
3) Bring back to a boil.
4) Take off the heat.
5) Add the vanilla and then strain.
The Rice Krispie Treats
Ingredients:
1) 5 oz. Butter
2) 1/2 lb. Marshmallows
3) Just under 1 lb. of Rice Krispies
Preparation:
1) Melt butter and marshmallow until smooth.
2) Fold in Rice Krispies.
3) Oil a Brownie pan and place mixture
inside...pressing down the Rice Krispe mixture
until it
forms into a solid square.
4) When cooled down...remove from the
pan and slice. Then cut into circles for
garnish.
The Chocolate Pastry Cream
Skin
Ingredients:
1) 1 pint Milk
2) 1/3 oz. Sugar
3) 1 Egg
4) 1 1/2 oz. Yolks
5) 2 1/2 oz. Sugar
6) 1 1/3 oz. Pastry Flour
7) 1/2 oz. Cocoa Powder
Preparation:
1) Add the 5 ounces of sugar to the egg
and the egg yolks...plus the flour the the cocoa
powder.
Stir to combine.
2) Bring milk and the 1/3 ounce sugar
to a boil. Then temper the milk into the egg
mixture
and stir until thicken.
3) Take off the heat and spread a thin
layer onto your silpat.
4) Bake at 350 degrees for about 15 minutes
or until batter seems dry to touch.
5) Remove from the oven and peel the skin
off the silpat.
The Coconut Sorbet
Ingredients:
1) 15 oz. Coconut Puree
2) 1/2 cup warm Water
3) 1/2 cup Sugar
4) 2 tbs. Rum
Preparation:
1) Combine all ingredients.
2) Put into an ice cream machine and freeze.
The Curry Syrup
Ingredients:
1) 1/2 cup Sugar
2) 1/2 cup Water
3) 1 tsp. Curry Powder
Preparation:
1) Bring to a boil.
2) Let chill.
Final Assembly
1) Swirl the chocolate sauce on a plate.
2) Put the chocolate souffle cake on the
plate and add more chocolate sauce on
top.
3) Place one Rice Krispie treat on the
plate.
4) Then put coconut sorbet on top of the
rice krispie treat.
5) Put the chocolate pastry cream skin
in the sorbet.
6) Add curry syrup to plate.