Dark Chocolate Soufflé Cupcake with Supreme of Tangerine & Caramel Buttercream

By cirql8or

Top Chef: Just Desserts, Season 1, Episode 1

Ingredients

• Dark Chocolate Soufflé Cake:
• 20 oz 70% Chocolate
• 10 oz Butter
• 10 ea Egg Whites
• 10 ea Egg Yolks
• 2 oz Sugar
• Milk Chocolate Sorbet:
• 3 cups Milk Chocolate
• 1 qt Water
• 1 cup Sugar
• Whipped Anglaise:
• 245 g Granulated Sugar
• 245 g Egg Yolks
• 1 liter Heavy Cream
• 350 g Crème Fraiche
• 1 ea Lemon Zest

Details

Adapted from bravotv.com

Preparation

Step 1

Dark Chocolate Souffle Cake:
1. Melt Chocolate and butter together.
2. Whip yolks with 1 oz sugar to ribbon stage. Whip Whites to firm meringue with 1 oz sugar.
3. Fold yolks and chocolate and then fold in whites. Pipe into prepared rings and bake at 375 F for 7 minutes.
Milk Chocolate Sorbet:
1. Heat water and sugar to a boil, stir into chocolate. Cool, and freeze in ice cream machine.
Whipped Anglaise:
1. Heat cream with some sugar and lemon zest.
2. Whisk hot cream into yolks and remaining sugar.
3. Stir in crème fraiche and cook a la nappe. Cool and whip until thick.