Inspiration for Executive Chefs
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Steamed Cacao Nib Cake with Sour Candied Kumquats & Cacao Ice Cream

Chef Charlie Trotter
Restaurant Charlie

Steamed Cacao Nib Cake

Chocolate Cake – crumbled (recipe follows)

Chocolate Anglaise (recipe follows)

Cacao Nib, to taste

Combine crumbled chocolate cake, anglaise, and cacao nib; and steam.

Chocolate Cake

6 ounces cocoa powder

3 cups water

2 pounds – 8 ounces sugar

2.25 cups oil

6 eggs – whisked and at room temperature

1 pound – 12 ounces cake flour

0.75 ounce salt

1.25 ounces baking soda

3 cups butter milk

Simmer water in a pot, but not to a boil; then whisk in cocoa powder and set aside to cool. In a mixing bowl combine sugar, salt, baking soda, and oil; and mix at a low speed. Add the whisked eggs slowly, allowing time to emulsify the mixture. Add the cake flour and butter milk, rotating between wet and dry components, and scraping in between each addition. Add the cooled chocolate, water and mix.

Chocolate Anglaise

3 quarts cream

21 eggs

12 ounces sugar

1 pound – 8 ounces chocolate, chopped

Stir together the sugar and yolks until well blended.

In a small saucepan heat the cream just to the boiling point. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture to temper. Then, gradually add the remaining cream, whisking constantly.

Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point (170-175°F) (77-80 degrees C). Cook stirring constantly with a wooden spoon until slightly thickened about 4 to 5 minutes.

Remove from the heat and pour through a strainer, scraping up any thickened cream that settles on the bottom of the pan.

Stir in chocolate. Cool.

Chocolate Sauce

2 pounds water

2 pounds sugar

1 pound glucose

1 pound – 4 ounces cream

12 ounces cocoa powder

2 pounds – 12 ounces Manjari or Equatorial chocolate, chopped

Combine water, sugar, glucose, cream, and cocoa powder; and bring to a boil. Take off the heat, add the chocolate, strain, and cool.

99% Cacao Ice Cream

1132 grams sucrose

1811 grams whole milk

70 grams milk powder

20 grams vanilla bean – approximately 2 beans

37 grams trimoline (inverted sugar)

283 grams glucose

396 grams 99% cacao pate

453 grams egg yolks

2717 grams cream

Cook ingredients to make a custard, chill and process in ice cream machine.

Tangerine sorbet

900 grams tangerine juice

215 grams water

120 grams glucose powder

210 grams sugar

In a pot, combine water, glucose, and sugar; and cool completely. Add melted mixture to the tangerine juice. Chill and process in ice cream machine.

Cacao nib tuile

400 grams milk

1200 grams sugar

1000 grams butter

100 grams cocoa powder

20 grams pectin

1120 grams cacao nib

400 grams glucose

In a pot, combine milk, sugar, butter, cocoa powder, and glucose.   Take off heat and add pectin; then add the cacao nib. Cool mixture completely and roll onto a non-stick surface and bake at 350°F.

To serve

Steamed Cacao nib cake

99% Cacao ice cream

Tangerine sorbet

Candied kumquats, optional

Kumquat aeoli, optional

Cacao nib tuile

Chocolate circles, to garnish.

Serve as shown or as desired.

Inspiration for Executive Chefs