Chocolate con Almendra (Chocolate with Almonds): Callebaut Chocolate Fudge Cake Almond & Baja Olive Oil Semifreddo, Cherry Salad, Almond Praline + Red Mole Bon Bon Mignardise by Executive Chef Claudette Wilkins.
Olive Oil Semifreddo
INGREDIENTS
- 2 ½ cups Cream
- 10 oz. Sugar
- 12 ea. Egg Yolks
- ¾ cup Frantoia Olive Oil
DIRECTIONS
- Whip cream to med peaks and reserve.
- Combine sugar and some water, then cook to 240F.
- Slowly pour sugar syrup into yolks that have been whipping on kitchen aid.
- Once cooled to room temperature, add EVOO, then fold in cream.
- Pour into a ½ sheet pan with sponge on bottom and extender fro sides. Freeze for at least 3 hours.
Dense Chocolate Cake
INGREDIENTS
- 1 3/4 cups All-purpose flour
- 1/3 cup Unsweetened Callebaut cocoa powder
- 1 3/4 tsp. Baking powder
- 1/2 tsp. Baking soda
- Slightly rounded 1/4 tsp. Salt
- 8 oz. Callebaut Madagascar Single Origin Dark Chocolate
- 1 1/2 sticks Unsalted butter
- 3 ea. Large eggs, lightly beaten
- 1 cup Water
- 1 1/2 cups Sugar
DIRECTIONS
- Preheat oven to 325°F with rack in middle. Flip bottom of springform pan so lip is facing down, then lock in place. Butter bottom and side of pan, then dust bottom with flour, knocking out excess.
- Whisk flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Melt chocolate with butter in a 3-quart heavy saucepan over low heat, stirring. Remove from heat and whisk in eggs and water until smooth. Whisk into flour mixture, then whisk in sugar until smooth. Pour into pan and rap on counter to eliminate any air bubbles.
- Bake until cake is just starting to pull away from side of pan and a wooden pick inserted into center comes out clean, 1 1/4 to 1 1/2 hours.
- Cool cake in pan 20 minutes, then remove side of pan and cool completely, at least 1 hour.
- Serve with fresh cherries and Callebaut Crispearls.
