Flourless Chocolate Cake with  chocolate ganache

Chocolate Mousse on a chocolate meringue

Chocolate Semifreddo with a fruit coulis

Flourless Chololate Cake

1 lb Chocolate

1 lb Butter

8 oz Coffee

8 oz light brown sugar

8 Eggs

Method

Heat butter, coffee, and brown sugar until sugar dissolves completely. Pour mixture over chocolate, stir to melt.

Cool down to 100 degrees. Temper in eggs.

Pour into 1/2 sheet pan lined with parchment paper.

Bake @ 350

Chocolate Mousse

1 lb dark chocolate

9 oz butter

5 oz egg yolk

12 oz egg white

2.5 oz sugar

3 oz fruit puree (add into yolks)

Method:

On a double boiler add chocolate and butter, don’t melt chocolate completely. Cool to 100 before tempering in egg yolk.

Whip egg whites and sugar to stiff peaks, and fold into chocolate mixture. Cover with plastic wrap and cool.

Semifreddo

6 oz yolk

8 oz Bombe syprup (Pate a Bombe)

1.35 parts sugar : 1 part water

= 4.6 oz sugar: 3.4 oz water

12 oz cream–whip to soft peaks

2 oz unsweetened chocolate

Method

Whip yolks

Meanwhile heat Bomb syrup to boil

Add chocolate to syrup and continue to whip until it becomes a lighter color and a fluffy consistency.

Fold in whipped cream

Pipe into molds and freeze.

Chocolate Meringue

4 oz egg white

4 oz sugar

4 oz confectioners sugar

————————————> Sift together

2 oz cocoa powder

Method

Whip egg white at speed 3

Once frothy add sugar and whip to stiff peaks.

Sprinkle  half of sugar/cocoa powder mixture and fold in. Add second batch and then transfer to piping bag with 802 tip.

Blood Orange Coulis

3.5 oz fruit puree

1. 75 oz sugar

.75 oz water

.25 oz lemon juice

Cornstarch slurry

Combine ingredients over stove and boil. While boiling add cornstarch slurry until thickened to desired consistency.