Chocolate Pudding Cake with Pistachio Ice Cream

Chocolate Pudding Cake with Pistachio Ice Cream - Recipe Finder

Chocolate Pudding Cake with Pistachio Ice Cream

Info

Course:
Dessert
Prep Time:
2 &Frac12; Hrs
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef: Just Desserts, Season 1, Episode 10, Finale Challenge

Yield

12 Servings

Ingredients

Chocolate Cake:

1/2 cup cocoa powder
1 cup hot water
8 ounces butter
1 1/2 cups sugar
2 eggs
1 tablespoon vanilla extract
2 cups AP flour
2 teaspoons baking powder
1 cup crème fraiche

Chocolate Pudding:

8 ounces 64 % chocolate
2 ounces cocoa powder
1 cup sugar
1 1/2 cup hot water
8 ounces butter
1 tablespoon vanilla

Coconut tuile:

7 ounces butter
6 ounces glucose
12 ounces sugar
5 ounces all purpose flour
2 ounces unsweetened coconut

Pistachio Ice Cream:

2 cups milk
2 cups heavy cream
1 cup sugar
1 cup ground pistachios
8 yolks

Directions

Chocolate Cake:

1. Line a 1/2 hotel 200 pan with foil and baking spray.

2. Combine cocoa and water in robo coupe until combined. Add butter and sugar until combined. Then eggs and vanilla. Sift AP flour and baking powder and mix till just combined. Add crème fraiche.

3. Pour into prepared pan. Bake for 1 hour

Chocolate Pudding:

1. Combine chocolate, cocoa and sugar in robo coupe. Add hot water. Add butter and vanilla, mix until combined. Pour evenly over top of cake batter.

2. Bake at 325 until cake is baked through. (there is a layer of pudding at the bottom)

Coconut Tuile:

1. Melt butter, glucose, and sugar.

2. Add remaining ingredients. Bake on silpat at 325 until evenly caramelized. Break into pieces.

Pistachio Ice Cream:

1. Heat milk, cream, sugar, and pistachios. Let steep 4 hours.

2. Reheat and temper into yolks. Strain and chill. Spin in an ice cream maker. Keep frozen.