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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.
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