Kevin
Boxx - Pastry Chef
Chocolate
Mascarpone Torte Espresso
Creme
Anglaise and Cocoa Nibs
.
The Flourless Chocolate Torte
Ingredients:
1) 10 oz. Bittersweet Chocolate
2) 8 oz. Butter
3) 10 oz. Granulated Sugar
4) 7 each Whole Eggs
Preparation:
1) Melt Chocolate and butter together
over a double boiler.
2) Whisk together eggs and sugar until
smooth.
3) Whisk eggs into chocolate mixture until
smooth.
4) Pour into a lined 10 inch pan and bake
at 275 degrees for 1 hour.
5) Yield one 10 inch torte.
The Mascarpone Cream
Ingredients:
1) 8 oz. Fresh Mascarpone Cheese
2) 1 cup Powdered Sugar
3) ¼ cup Cocoa Powder
4) 2 tsp. Espresso Powder
5) 2 cups Heavy Cream
Preparation:
1) Sift together the Powdered Sugar, cocoa
powder and the espresso
powder.
2) Whisk the Mascarpone Cheese with the
Powdered Sugar mixture
just until combined.
3) Add the Heavy cream and whip until
soft peaks.
4) Set aside until the torte is cool enough
to top.
The Creme Anglaise
Ingredients:
1) 1 cup Heavy Cream
2) 1 cup Milk
3) ½ cup Sugar
4) 12 each Egg Yolks
5) ¼ cup Espresso Powder
Preparation:
1) Heat the heavy cream, milk and espresso
powder.
2) Temper egg yolks with hot milk mixture
and return to sauce pan.
3) Cook over mid-high heat stirring constantly
with wooden spoon.
4) Sauce will coat spoon when done. Immediately
pour through a fine
strainer into
stainless container in a ice bath. Stir to release steam
and cool.
Cocoa Nibs for Garnish
Lemon
Ricotta Cheese Cake Lemon Curd
Raspberry
Sauce and Toasted Almonds
.
The Lemon Ricotta Cheese Cake
Ingredients:
1) 2 # Ricotta Cheese
2) 1 cup Sugar
3) 5 each Whole Eggs
4) ¼ cup Lemon Juice
5) ½ cup Heavy Cream
6) ¼ cup Sifted Cake Flour
Preparation:
1) Cream the sugar, flour and the ricotta
cheese together with a paddle
until smooth.
2) Slowly add in eggs.
3) Add the Heavy Cream and Lemon juice.
4) Pour into par baked crust. Bake in
a water bath 325 degree for 1 hour.
The Crust for the Cheese Cake
Ingredients:
1) 8 oz. Butter
2) 1 cup Powder Sugar
3) 2 tsp. Lemon Juice
4) 4 each Egg Yolk
5) ½ cup Milk
6) 2 ½ cup All purpose Flour
Preparation:
1) Cream the butter, powder sugar and
lemon juice together.
2) Add the yolks one at a time.
3) Add Milk then the all purpose Flour.
4) Chill.
The Lemon Curd
Ingredients:
1) 1 cup Lemon Juice
2) 6 oz. Butter
3) 5 each Whole Eggs
4) 12 oz. Sugar
Preparation:
1) Bring the lemon juice and butter to
a boil.
2) Whisk the eggs and sugar together.
3) Temper the hot lemon juice mixture
into the egg mixture.
4) Return the double boiler and cook to
185 degrees.
5) Strain and cool completely to 80 degrees
in an ice bath.
6) Refrigerate.
Toasted Almonds and Raspberry Sauce for Garnish
In the
Studio Kitchen with Kevin Boxx (left)
and Lindsey
Gustin (right)
Good Eating!!!