Forrest in a glass

3H5A9963

 

 

Ingredients  (6) Quantity
Flour 2cups
Sugar 2cups
Cocoa powder ¾ cup
Baking soda 2tsp
Eggs 2large
Salt 1tsp
Butter    milk 1cup (if not 1 cup milk + 1tbsp vinegar)
Vegetable oil 1cup
Vanilla essence 1 ½ tsp
Water ¾ cup

 Method

  1. Measure all ingredients into a mixing bowl.
  2. Mix together, do not over whisk.
  3. Pour into a prepared cake tin.
  4. Bake at 175ºC for 25-30 minutes, in a preheated oven.

Chocolate mousse & Crème chantilly 

Ingredients Quantity
Chocolate 110gm
Whipping cream 330m
Icing sugar 10 gm
Vanilla essenceMaraschino cherries 5gm36 pieces

Method

  1. Boil 110m cream; add chocolate and mix well to form a ganache. Set aside and cool down.
  2. Whip half remaining cream to a stiff peak and fold in to the above mixture.
  3. Whip the rest of cream with the addition of icing sugar and vanilla essence to stiff peaks (crème Chantilly)

Assemble by layering mousse, crème Chantilly and tearing pieces of sponge and dividing 6 cherries per glass/kiln jar. Finish by placing chards of dark chocolate on top of final product.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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