John Myers
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Lukewarm Valrhona Chocolate Soft Cake with Peach Ragout and American Whiskey Cream
The perfect lukewarm valrhona chocolate soft cake with peach ragout and american whiskey cream recipe with a picture and simple step-by-step instructions.
For the soft cake:
- 190 g Valrhona couverture (Manjari 64%)
- 125 ml Cream
- 30 g Butter
- 20 g Vanilla sugar
- 2,5 g Fleur de sel
- 25 g Cornstarch
- 1 Pc. Egg yolk XL
For the peach ragout:
- 200 g Canned peaches
- 40 g Roasted and salted cashew nuts
- 10 g Peppermint leaves
For the American whiskey cream:
- 190 ml Cream
- 40 ml Whiskey bourbon
- 50 g Powdered sugar
- First prepare the grill for indirect grilling at 160–180 ° C. In the meantime, roughly chop the couverture and place in a bowl. Bring the cream to the boil in a small saucepan and then pour about a third of the hot cream onto the couverture and mix it like a mayonnaise. Then gradually add the rest of the cream and stir the chocolate until it has melted.
- As soon as the mixture has cooled to approx. 50 ° C, mix in the butter, vanilla sugar, salt, starch powder and egg yolk. Grease the casserole dishes with a little butter and sprinkle with sugar. Spread the chocolate mixture on the molds and then place the molds on the indirect zone of the grill and close the lid. Grill the molds for about 15–20 minutes so that the soft cake is not yet fully baked.
- In the meantime, drain the peaches, cut them into small cubes and place in a small bowl. Roughly chop the cashew nuts and cut the peppermint into fine strips. Add both to the peach cubes and mix.
- Remove the molds from the grill and let them rest for a while and let them cool before you start with the cream. To do this, put the cream, whiskey and powdered sugar in a mixing bowl and beat until semi-stiff with a hand mixer. Now distribute the peach ragout on the soft cake and pour the whiskey cream over it. Garnish with sprigs of mint or gold leaf and serve immediately.
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