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Here’s the recipe for Dark Chocolate Cake with Walnut-Krokant-Parfait, the dessert and final dish we made at Stiller’s “Autumn Set Menu” cooking class. This delicious recipe is simple enough to be replicated at home – perfect for your next dinner party. For details on the cooking class itself, click here.
Dark Chocolate Cake with Walnut-Krokant-Parfait
Walnut-Krokant-Parfait
- 250g walnuts
- 300g sugar
- 4 eggs
- 4 egg yolks
- 150g dark chocolate
- 1l cream, strongly whipped
Let 150g sugar caramelize until golden brown and crystal clear. Add walnuts and mix with caramel. Pour on a tray with baking paper and chill. When caramelized walnuts are cold, put them into a plastic bag and crush them to small dice.
Melt the chocolate in a warm water bath. Mix in a bowl the egg yolk, egg, and sugar and whip with a whisk on a hot water bath until mixture is very creamy, bright in color and has about 60 degrees.
Add melted chocolate and walnuts to egg mix. Fold carefully whipped cream under the mix and fill into a terrine mold and freeze for at least 3 hours or overnight.
Dark Chocolate Cake
- 200g bitter chocolate
- 125g butter
- 50g milk
- 50g cream
- 3 eggs
- 40g sugar
- 50g flour (all purpose)
Melt the chocolate together with butter. Add milk and cream. Whisk eggs, flour, and sugar into chocolate. Let chocolate rest for about 20 minutes.
Fill into timbale molds and bake by 180C for 10~12 minutes. The center of the cake should remain liquid.
For details on the cooking class itself, click here.
this looks pretty pro lol =P
it IS very pro ;)