Benedictine Bombe - Dark Chocolate Malt Cake with Benedictine Crémeux

By cirql8or

Just Desserts, Season 1, Episode 2

Ingredients

• Dark Chocolate Malt Cake:
• 1 lb sugar
• 4 oz veg. oil
• 2 eggs
• 4 oz sour cream
• 1.5 tea vanilla extract
• 6 oz AP flour
• 1 TBL Malted milk powder
• 1.5 Tea Baking soda
• 1.5 tea kosher salt
• 32 oz warm water
• 12 oz valrhona cocoa powder
• Benedictine Cremeux:
• 350 g Milk Chocolate
• 100 g whole milk
• 100 g Benedictine liquor
• 3 sheets gelatin
• 400 g heavy cream
• Crème Fraiche Ice Cream:
• 500 g milk
• 100 g sugar
• 150 g glucose
• 15 g ice cream stabilizer
• 500 g crème fraiche

Details

Adapted from bravotv.com

Preparation

Step 1

Dark Chocolate Malt Cake:
1. Mix water and cocoa to form a paste. Set aside.
2. Beat oil and sugar on medium. Add eggs. Add sour cream and vanilla. Mix in dry ingredients, then cocoa paste.
3. Bake in square moulds for 20 minutes at 375F.
Benedictine Cremeux:
1. Boil the milk and Benedictine, add bloomed gelatin and pour over milk chocolate.
2. Emulsify with hand blender. Add cream with the blender running.
Crème Fraiche Ice Cream::
1. Heat the first 4 ingredients to 85 C then pour over crème fraiche. Spin in machine.
Assembly:
1. Fill chocolate cake with cremeux and top with tempered chocolate plaque. Top with ice cream