Jessica Young - Buffalo Stone Cafe - April 13, 2015
Warm Chocolate Cake, Chocolate Mousse, Peanut Butter Ganache, Salted Peanuts
Cake
- Flour – 675 g
- Sugar – 610 g
- Cocoa – 70 g
- Baking soda – 3 tsp (32 g)
- Canola oil – 270 ml
- White vinegar – 45 ml
- Vanilla – 10 ml
- H2o – 750 ml
- Salt – 5 g
- Combine dry ingredients. Combine wet ingredients. Whisk the two together. Bake in a hotel pan, lined with parchment paper at 325 F for approx. 20 min, till stick comes out clean, rotate half way through.
Peanut Butter Ganache
- Dark chocolate callets – 454 g
- Peanut butter – 90 g
- Heavy cream – 250 ml
- Scald cream; pour over chocolate, let stand for a minute, whisk till smooth.
Whisk in peanut butter.
Salted peanuts
- Peanuts raw – 200 g
- Salt Maldon – 3 g
- Olive oil – 15 ml
- Toss together, bake till golden.
Chocolate mousse
- Dark chocolate calletes – 400 g
- Heavy cream – 400 ml
- Sugar granulated – 400 g
- Egg whites - 8 each
- Banana – 2 each
- Melt chocolate over double boiler. Let cool slightly. While that’s happening, whisk egg white and sugar, in clean bowl till firm peaks, whisk whip cream till firm. Stir in a small amount of egg whites, then fold in whites, then cream, puree banana, fold in. you may only need one banana.
- Plate with passion