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Noir Desir
The exotic flavours of black sesame, coffee, and licorice come together in this seductive dessert.
by Jodi MacKinnon (QFG)
Ingredients:
Chocolate Flourless Sponge Cake
- 300 g 72% Dark Kayambe chocolate couverture
- 170 g unsalted butter
- 360 g egg whites
- 100 g sugar
- 140 g egg yolks
Black Sesame Crispy Praline
- 180 g 33% Ivoire Elainza chocolate couverture
- 60 g cocoa butter
- 500 g praline
- 100 g croustilline
- 30 g black sesame seeds
Chocolate-Licorice Whipped Ganache
- 500 g whipping cream (35%)
- 30 g coffee beans
- Whipping Cream (35%)
- 8 g gelatin (4 sheets)
- 20 g licorice paste
- 175 g 33% Ivoire Elainza chocolate couverture
Assembling
- 80 dark rectangle
- Black spray
- 40 Banderillas
- Gold leaf
Instructions:
Chocolate Flourless Sponge Cake
- Preheat an oven to 160º C. Line a baking sheet with a Silpat mat.
- In a double boiler, melt the chocolate and butter. Cool to 45º C.
- In a mixer, beat the egg whites with the sugar until soft peaks. Add the egg yolks and beat until just combined. Fold this mixture into the cooled chocolate. Pour into the prepared pan and bake for approximately 8 minutes. Cool.
Black Sesame Crispy Praline
- Over a double boiler, melt the chocolate and cocoa butter separately, then whisk together. Add the praliné and heat to 25º C.
- Pour into a food processor and add the croustilline and sesame and mix to a smooth and slightly crunchy paste. Spread a thin layer on top of the flourless cake and let harden.
Coffee-Licorice Whipped Ganache
- Heat the cream over medium heat to 70º C. Add the coffee beans and let steep, refrigerated, for 12 hours. Strain. Weigh the cream and add whipping cream to reach 500 g.
- Soak the gelatin in cold water until soft and then squeeze out any excess water. In a double boiler, melt the chocolate.
- Whisk the licorice paste into the flavoured cream and heat to 55º C. Whisk in the gelatin until dissolved. Combine with the melted chocolate and refrigerate.
- Whip into creme chantilly.
Assembling
- Cut and fit cake-praline circles into the rectangles. Fill with Coffee-Licorice Ganache and smooth the surface. Using a Saint-Honoré pastry tip, pipe a sequence the same length as the rectangle, and finish with black spray. Place on the surface of the rectangles and freeze. To serve, decorate with banderillas and gold leaf.
![Jodi MacKinnon (QFG) [MACJOD]](https://prodqf-1f5f9.kxcdn.com/web/image/res.partner/209/image_256/Jodi%20MacKinnon%20%28QFG%29%20%5BMACJOD%5D?unique=2646575)
About Jodi MacKinnon (QFG)
Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.
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