I am going to be perfectly honest with you. Chances are that I will not be making this dessert, just because I do not have the decorating ability to do it. I am more of a one pan type of girl. That being said I fell in love with the way this dessert looks.
I love how beautiful the end product looks. Yes, it does take a while to complete but if you can you will end up with an incredible Chocolate Spiral dessert.
Ingredients:
Chocolate cake
makes enough for 12 desserts
2 egg whites or approx 72g (2.54 ounces)
20g (0.71 ounces) or 1.5 Tbsp sugar
5 medium egg yolks or approx 75g (2.65 ounces)
80g (2.82 ounces) or 1/3 cup plus 2 tsp sugar
30g (1.06 ounces) or 1/4 cup cocoa powder
40g (1.41 ounces) or 1/4 cup flour (all purpose)
30g (1.06 ounces) or 2 Tbsp plus 1 tsp margarine or butter, melted
Procedure:
Preheat the oven to 180C (356 degrees Fahrenheit).
Add the first amount of sugar to the whites and whip them until you get soft peaks. Add the other sugar to the yolks and whip them until they are pale and fluffy. Fold in about one third of the whites then sift the flour and cocoa over the top. Start to fold then add the rest of the whites and fold together.
Take a quarter of this mixture and combine with the melted butter. Then add this back into the rest folding gently until just combined.
Pour into a lined baking tray, spread out and bake for around 10 minutes or until firm.
Ingredients:
Vanilla Syrup
75g (2.65 ounces) or 1/3 cup sugar
110ml or 1/3 cup plus 2 Tbsp water
1/2 tsp vanilla
Procedure:
Combine all the ingredients and heat until the sugar is dissolved.
Ingredients:
Caramel Creme Brûlée
makes enough for 12 desserts
40g (1.41 ounces) or 3 Tbsp sugar
100mL (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp full (4% fat) milk
100mL (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp cream (35% fat)
6 egg yolks or approx 90g (3.17 ounces)
25g (0.88 ounces) or 2 Tbsp sugar
2 sheets of gelatin
Procedure:
Soak the gelatin sheets in water to soften
Brown the sugar to form a caramel the add the milk and cream, stir until the caramel is dissolved.
Whip together the yolks and remaining sugar. Then whisk in a small amount of the hot milk mixture. Add this back into the pan and heat until you an see it is just starting to cling to the base of the pan. Add the gelatin and remove from the heat. Pour into a lined tray and freeze overnight.
