The Perfect Match

The Perfect Match

Level:
Difficult
Makes:
Recipe for 8 plated desserts

Ocoa™ cake

Preparation: Ocoa™ cake

Melt at 40°C

Used products: Ocoa™ cake

  • 125 g
    softened butter
  • 110 g
    sugar
  • 60 g
    whole egg(s)
  • 36 g
    T45 flour

Preparation: Ocoa™ cake

Incorporate all the ingredients in order, mixing between each addition.

Bake on a baking sheet at 180°C for 10 minutes approximately (this cake rich in butter remains very moist even after baking, so be careful not to overbake).
Cool on a rack after cutting out discs of 2.5 cm.

Ocoa™ cream

Used products: Ocoa™ cream

  • 100 g
    Whole milk

Preparation: Ocoa™ cream

Bring to a boil

Used products: Ocoa™ cream

Preparation: Ocoa™ cream

Pour over

Used products: Ocoa™ cream

  • 200 g
    whipping cream

Preparation: Ocoa™ cream

Mix to obtain a very smooth ganache, then incorporate

Chill for at least two hours.

Poached blackcurrants

Used products: Poached blackcurrants

  • 100 g
    water
  • 100 g
    sugar

Preparation: Poached blackcurrants

Make a syrup with

Used products: Poached blackcurrants

  • 200 g
    blackcurrant berries

Preparation: Poached blackcurrants

Pour over while hot

Leave to soften until used.

Ocoa™ blackcurrant/chocolate sauce

Used products: Ocoa™ blackcurrant/chocolate sauce

  • 100 g
    poached blackcurrant juice

Preparation: Ocoa™ blackcurrant/chocolate sauce

Warm and pour

Used products: Ocoa™ blackcurrant/chocolate sauce

Preparation: Ocoa™ blackcurrant/chocolate sauce

Pour over

Smooth and set aside.

Blackcurrant sorbet

Used products: Blackcurrant sorbet

  • 200 g
    water
  • 80 g
    sugar

Preparation: Blackcurrant sorbet

Warm to 40°C

Used products: Blackcurrant sorbet

  • 20 g
    powdered glucose
  • 4 g
    stabilizer

Preparation: Blackcurrant sorbet

Incorporate then cook at 80°C

Used products: Blackcurrant sorbet

  • 200 g
    blackcurrant puree

Preparation: Blackcurrant sorbet

When the syrup is cold, add

Place in a Pacojet bowl and freeze.

Chef's suggestion

Ideally paired with Château d’Aydie Vin de Liqueur “Maydie” Tannat 2009. The Laplace family has produced this fortified wine with very present tannins and fruity notes of blackcurrant that blend perfectly with the acidity and coarseness of the Ocoa™ dark chocolate couverture.