# 57

Submitted by Stephanie Nicholson

You will need to make the following:

Chocolate Dacquoise:

  1. Sift together first three ingredients
  2. Mix in almond flour
  3. Whip the whites and sucrose to medium peaks
  4. Fold the dry ingredients into the meringue
  5. Pipe two rounds the size of the ring mold and bake 350⁰F 12-15 mins

Ganache:

  1. Bring half and half to a boil
  2. Pour over the chocolate and let stand covered for 5 mins
  3. Mix to emulsify
  4. At 95⁰F, stir in butter

Chocolate Bavarian

  1. Make an Anglaise with the milk, vanilla, sucrose, and egg yolks
  2. Add the gelatin to the warm anglaise
  3. Pour over the chocolate and let sit for 5 mins, then emulsify
  4. Cool down to 85⁰F and fold in whipped cream

Strawberry Gelee:

  1. Bloom gelatin and add to the warmed puree and sucrose
  2. Let cool until set
  3. Milk Chocolate Plaque
  4. 150g milk chocolate
  5. Temper the chocolate and spread out as thin as possible onto a sheet of acetate or parchment
  6. Cut the chocolate slightly smaller than the size of the ring mold

Chocolate Glaze:

  1. Melt chocolate and butter in a double broiler, and whisk until blended
  2. Remove from heat and whisk in corn syrup until smooth and glossy

Assembly *** This will be built upside down:

  1. Line a cake ring mold with acetate
  2. Pour in a ¾ inch of Chocolate Bavarian in the mold
  3. Drop in the milk chocolate plaque and freeze until set
  4. Pour in a thin layer of gelee
  5. Drop in a dacquoise
  6. Pipe in a layer of ganache
  7. Drop in a Dacquoise
  8. Freeze until set and glaze with chocolate glaze
  9. Decorate as desired