Recipe Yield:12
Ingredients:
11oz Butter
12 oz Dark Semi-Sweet Chocolate (High Quality)
6 Egg Yolks
8 Eggs
1 cup Sugar
4 oz All Purpose Flour
Method:
Melt Butter, bring to a boil & pour over chocolate and stir until melted. Place eggs, yolks and sugar in a double boiler and stir until sugar is dissolved. Put egg mixture in a mixer and whip at high speed for 10 minutes until volume increases 2-2 ½ times. Turn mixer to mediums speed and incorporate chocolate. Mix for 5 minutes. Sift flour; fold into the mixer.
Place in refrigeration until firm. When ready, pipe into a 4 oz foil or stainless timbale that has been sprayed with non-stick oil and lightly dusted with flour.
Place one truffle (recipe below) into the gateau. Bake at 300° in a convection over for 12-15 minuets till firm. Remove and allow to rest and serve with Brandied Michigan Cherries and ice cream. If gateau cools, it can be reheated in a microwave prior to service.
Raspberry Truffles
¼# Dark Semi-Sweet Chocolate (high quality)
3 oz Heavy Cream
1 oz Framboise or Chambord
Method:
Place cream and liquor in a stainless sauce pan. Bring to a boil and stir in chocolate until fully melted. Pour into a small pan and chill until firm. Scoop into ½ oz balls. Reserve.
Brandied Cherries
4 cups Pitted Michigan Cherries (frozen can be used)
1 cup Sugar
¼ Cup Brandy
1 tsp Vanilla
I Tsp Cornstarch
Method:
Mix cherries, sugar, brandy and vanilla and allow to sit 25 hours. Reserve ¼ cup of liquid. Place cherries in stainless pot and bring to a boil. Mix cornstarch with reserved juice and add to cherries. Cook until thickened.
Service:
Warm Gateau in microwave for 20 seconds, place on plate with a scoop of ice cream and 2 oz of Brandied Cherries.
By Matt Prentice Restaurant Group: www.mattprenticerg.com/
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