Triple Chocolate Raspberry Napoleon

Triple Chocolate Raspberry Napoleon

Chef Trevor Tucker
Lon’s
2010 Fresh Chef "Dessert" Challenge
2nd Place

Yield: 12 Servings

Directions

FLOURLESS CHOCOLATE CAKE
12 oz. Shamrock Farms Unsalted Butter
3 Shamrock Foods Eggs
1 cup chocolate
1 cup sugar
1 pint raspberries

Melt butter chocolate and sugar over a double boiler until melted. Whip eggs until incorporated, slowly fold chocolate mixture into eggs. Cover a 12" x 8" pan with wax paper and place a 2 inch cake form to increase height of baking pan, pour mixture into pan and smooth to cover evenly. Place raspberries evenly throughout liquid. Bake at 300 degrees for 15 minutes until firm to the touch. Hold while making the rest of ingredients.

CHOCOLATE MOUSSE
1 cup Shamrock Farms Heavy Whipping Cream
1 tbsp Shamrock Farms Unsalted Butter
1 cup bittersweet chocolate
2 each egg yolks
2 each egg whites
2 tbsp sugar

Melt butter and chocolate over double boiler, remove from heat, slowly add egg yolks when chocolate is melted. Whip cream until stiff. Whip egg whites to medium peaks, then slowly add sugar, whip for one minute and stop. Fold whip cream into chocolate mixture until incorporated, then fold whip egg whites into mixture until incorporated. Cover and hold while making the rest of the ingredients.

CHOCOLATE SABAYON
1 cup Shamrock Farms Heavy Whipping Cream
1 cup egg yolks
6 tbsp sugar
1 cup bittersweet chocolate
2.5 sheets gelatin

Melt chocolate over double boiler. Bloom gelatin in ice water until soft, remove from water and squeeze out any excess, mix gelatin into warm melted chocolate. Whip cream until stiff and set aside. Whip egg and sugar until light and fluffy. Mix melted chocolate into egg mixture. Fold chocolate mixture into whipped cream, cover and hold until ready to build napolean.

CHOCOLATE GANACHE
1 cup Shamrock Farms Heavy Whipping Cream
2 cups bittersweet chocolate

Chop chocolate and place in bowl. Bring cream to a boil and mix until smooth. Cover until ready to use.

RASPBERRY SAUCE
1 pint fresh raspberries
1 cup sugar
1 tsp corn starch
1 tbsp water

Puree raspberries in blender with 1 T. water. Place puree and sugar in pot and bring to a boil. Mix cornstarch and 1 T. water in bowl until smooth. Slowly whisk into boiling raspberry puree. Allow to boil for 1 minute to thicken and remove from heat. Strain and cool until ready to use.

VANILLA CHOCOLATE CHIP ICE CREAM
2 cups Shamrock Farms Whole Milk
1 cup Shamrock Farms Heavy Whipping Cream
1 cup sugar
pinch salt
1/2 each vanilla bean
8 each egg yolk
1 cup semi-sweet chocolate chips

Place milk, sugar, salt and vanilla in a pot and slowly bring to simmer. Place egg yolks in a large bowl and slowly whisk in 1/2 cup of hot milk. Slowly whisk in a nother 1/2 cup, then add the rest and mix well. Place mixture back in pot and simmer until mixture is thick enough to coat the back of a spoon; strain and cool in an ice bath. For best results, refrigerate overnight. Before adding to ice cream machine, whisk in 1 cup heavy cream; add mixture to machine and spin until, frozen and smooth. Remove from machine and fold in chocolate chips, place in freezer to completely freeze.

PROCEDURE FOR MAKING NAPOLEAN
STEP 1: Make flourless chocolate cake and hold to cool while making the rest of the ingredients.
STEP 2: Make mousse, and spread over cake evenly. Place in refrigerator until set and firm.
STEP 3: Remove from refrigerator and spead sabayon evenly over cake. Place in refrigerator until set and firm.
Remove from refrigerator and spead sabayon evenly over cake. Place in refrigerator until set and firm.
STEP 4: Remove from refrigerator and spread ganache evenly over the top. Place in refrigerator until firm and ready to slice.

PROCEDURE FOR PLATING NAPOLEAN:
STEP 1: Cut cake into 4 inch by 2 inch rectangles.
STEP 2: Make a stripe of the raspberry sauce on the bottom of plate.
STEP 3: Place rectangle of cake on top of puree. Top with ice cream.
STEP 4: Garnish with fresh raspberries and a strip of chocolate.