Ingredients
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For the Cremeux
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8 ounces sweet dark Cherries
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2 tablespoons (1 ounce) Water
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½ cup (4 ounces) whole Milk
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2 teaspoons unflavored powdered Gelatin
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2 ounces Egg Yolk
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2 tablespoons Granulated Sugar
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½ cup (4 ounces) Heavy Cream
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½ teaspoon Nielsen-Massey Vanilla Bean
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½ teaspoon grated Orange Zest
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Pinch Kosher Salt
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6 ounces bittersweet Chocolate
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For the Sponge Cake
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4 ounces bittersweet Bittersweet Chocolate
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4 tablespoons (2 ounces) Unsalted Butter
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1 cup Granulated Sugar
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1 scant cup unbleached all-purpose Flour
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2 tablespoons plus 2 teaspoons Cocoa Powder
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1¼ teaspoon Baking Powder
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1 teaspoon Baking Soda
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1 cup (8 ounces) Buttermilk
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2 large Egg
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½ teaspoon Nielsen-Massey Vanilla Bean
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For the Sorbet
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9 ounces Bittersweet Chocolate
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Generous ¾ cup Granulated Sugar
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¼ cup plus 2 tablespoons Glucose
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½ teaspoon apple Pectin NH
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3 cups (24 ounces) Water
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For the Cherries
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8 ounces sweet dark Cherries
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½ cup simple Syrup
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1 tablespoon sliced fresh Ginger
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Medium sprig of fresh Lemon
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Medium sprig of fresh Mint
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For the Finished Dish
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Fresh Mint
Directions
Steps
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1
Done
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To Prepare the Chocolate Cherry CremeuxPuree the cherries in a blender with the water. Strain through a fine-mesh sieve, pushing on the solids to get as much of them as possible through the sieve. Reserve. |
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2
Done
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Pour out about 2 tablespoons of the milk into a ramekin and sprinkle the gelatin over it. Set aside briefly to soften. |
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3
Done
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Combine the egg yolks and sugar in a medium bowl, and whisk to a light lemon color. |
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4
Done
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Heat the rest of the milk with the cream, vanilla, orange zest, and salt, and bring just to a simmer. |
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5
Done
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Whisk it slowly into the egg yolk mixture, then return the tempered mixture back into the saucepan, and continue stirring until it starts to thicken. Expect this to take about 10 minutes. The large bubbles that form around the edges will lessen, and you will be able to see a trail through the bottom of the pan when you are whisking. |
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6
Done
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Whisk in the chocolate, cherry puree, and gelatin. Strain through a fine-mesh sieve, chill in an ice bath, then refrigerate covered until needed. |
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7
Done
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To Prepare the Chocolate Sponge CakePreheat the oven to 375°F. |
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8
Done
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Line a 9 × 12-inch rimmed baking sheet or similar size baking pan with lightly buttered parchment paper. |
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9
Done
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Melt the chocolate and butter together in a small saucepan over low heat, whisking occasionally. Take the pan off the heat before all the chocolate has fully melted, and continue to whisk it off the heat until smooth. |
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10
Done
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In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, flour, cocoa powder, baking powder, and baking soda over low speed. |
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11
Done
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In another bowl, combine the buttermilk, eggs, and vanilla. |
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12
Done
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Pour the wet ingredients into the mixer, a bit at a time. When incorporated, beat over medium speed for about 30 seconds. Stop the mixer and scrape down the sides of the bowl. |
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13
Done
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Add the chocolate-butter mixture to the mixer and mix until just combined. |
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14
Done
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Transfer the batter to the prepared pan. Bake for 25–30 minutes, or until the cake springs back when pressed gently in the center. It will look like a pan of somewhat cakey brownies. Cool in the pan on a baking rack. |
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15
Done
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To Prepare the SorbetPlace the chocolate in a large heatproof bowl. |
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16
Done
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Combine the sugar, glucose powder, and pectin in a medium saucepan. Pour in the water, whisking to avoid lumps. Bring the mixture to boil over medium heat, whisking occasionally. |
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17
Done
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Pour the hot liquid into the chocolate. Using a hand-held mixer or an immersion blender, mix the sorbet well. |
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18
Done
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Strain the mixture through a fine-mesh sieve. Chill over an ice bath, or refrigerate for at least 1 hour. Transfer to an ice cream machine and follow the manufacturer’s instructions. |
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19
Done
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To Prepare the CherriesCombine all the ingredients together in a bowl and refrigerate for at least 1 hour. |
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20
Done
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Putting it all TogetherI like to serve this on 8 large white plates. Use a 3-inch biscuit cutter or round cookie cutter to cut out 8 rounds of crémeux. Place 1 of them in the center of each plate. Tear the cake into some 16 sections, each on average a couple of inches square. Place 2 of them to the sides of each crémeux round. Spoon the cherries onto each plate, drizzling some of the syrup around the cake and crémeux. Spoon a pair of scoops of sorbet onto each plate. Tuck in some mint leaves and serve right away. |
