Warm Chocolate Truffle Cake with Strawberry Salsa
- 12 ozs semisweet chocolate
- 4 ozs bitter chocolate
- 12 ozs butter
- 1 oz cake flour
- 6 T cornstarch
- 20 ozs sugar
- 8 large eggs
- 6 large yolks
- Zest of 1 orange
Melt the chocolates and the butter together. Combine the sugar, flour and cornstarch. Fold dry ingredients into chocolate/butter mixture. Mix in the eggs, yolks and flavoring. If the eggs are cold, warm to room temperature (chocolate won't set when mixed).
Butter and flour 4-ounce foil cups. Do not use cooking spray, as the cakes will stick. Fill each cup with 3 ounces of batter. Place a #70 or #100 scoop of ganache in the center of the batter. Cover with a bit of batter. Bake in a convection oven at 375 F for 15 minutes.
For the ganache
- 12 ozs semisweet chocolate, chopped fine
- 8 ozs cream
Bring cream to a boil. Let cool down some, and pour cream over the chocolate while whipping. If all the chocolate doesn't melt, warm over hot water. Let set up in the refrigerator for 3 hours, then scoop as described above.
For the Strawberry Salsa
- 1 lb strawberries, finely dice
- 2 T mint leaves, julienned
- 4 T confectioners sugar
- 4 ozs amaretto
Combine all ingredients and let marinate for 4 hours before serving.
To serve this dish:
Ladle about 3/4 cup of the Northern Bean and Green Lentil Medley into the well of a 10- to 12-inch plate. Put a pile of French beans on the same plate at the 12 o'clock position. Cut the lamb racks between the bones and put three chops of lamb on each plate, leaning the bones onto the pile of French beans. Serve immediately.
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