Chocolate Pudding, Devils food cake, Soft cream and Candied Rose Petals
⅓ cup cocoa powder
¼ teaspoon salt
½ cup sugar
⅓ cup cornstarch, sifted
4 cups half & half
2 ounces Valrhona Manjari 64%
1 each vanilla bean
In a pot, sift the first four ingredients together, whisk in the cold half and half. Bring to a simmer, whisk in chocolate and vanilla. Begin to heat while stirring constantly until it begins to bubble around the edges and has thickened significantly. Pass through strainer and pour directly into dishes. Place plastic wrap directly on surface. Cool immediately in fridge.
Devils food cake:
3 each eggs
1¾ cup sugar
1 teaspoon vanilla extract
1 cup mayonnaise
2¾ cups pastry flour, sifted
1⅛ teaspoon baking soda, sifted
½ teaspoon baking powder, sifted
¾ cup cocoa powder, sifted
½ teaspoon salt, sifted
1 cup water
In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage. Whisk in the vanilla extract and mayonnaise. Add the dry ingredients alternately with the water. Mix only until combined. DO NOT OVER-MIX. Spread onto a quarter size sheet tray with a Pam-sprayed silpat. Bake at 350°F until the cake springs back when touched.
Soft whipped cream:
1 pint heavy cream (good quality, organic cream)
Whip cream until you have soft peaks.
Candied rose petals:
10 each rose petals
2 each egg whites
½ cup granulated sugar
Chocolate nibs for garnish
Dip petals in egg whites, remove excess white and dredge in granulated sugar. Place on silpats and dry in warm oven until crisp but no color. Break into pieces reserving the best looking ones for garnish
To assemble, cut the cake in individual circle to match the bottom of a 4 ounce cocktail (rocks) glass. Place the cake at the bottom of the glass. Pipe pudding onto cake, layer on whip cream and finish off with chocolate nibs and candied rose petals.
Garnish with a whole beautiful candied rose petal in the corner with cream.
Yields approximately 7 servings.
Recipes compliments of Chef Johnny Iuzzini.