Recipe

Hosted By
DnD

		Chocolate Tombstone
		Serving Size - 6
		Prepared By - Ellice & Monty
		Recipe Rating	Printer Friendly Recipe

TUlLE BATTER:

1 ounce egg whites (fresh or pasteurized)

1 ounce powdered sugar

1 ounce all-purpose flour

1 teaspoon vanilla extract

1 ounce butter (melted)

2 drops orange food color

GIANDUJA CEREAL CAKE:

1 ounce hazelnut chocolate

1 ounce Valrhona dark chocolate pearls (55%)

1 ounce Nutella (melted)

1 ounce hazelnut oil

1 pinch sea salt

2 ounces Rice Krispies cereal (slightly crushed)

CHOCOLATE MOUSSE:

4 ounces dark Valrhona chocolate (55%)

1 ounce Nutella

1 dash sea salt

6 ounces heavy whipping cream

1 tablespoon granulated sugar

GANACHE AND GARNISH:

2 ounces heavy whipping cream

2 ounces dark semisweet chocolate (chopped)

As needed Valrhona chocolate pearls

For the tuile batter, preheat the oven to 350°F (175°C). In a small mixing bowl, mix the egg whites, powdered sugar, all-purpose flour and vanilla extract; add the melted butter and the food color. Chill in the refrigerator until set; with a sharp knife carve the Q design on a plastic sheet (or whatever letter desired) and place the plastic design on a greased parchment paper. Spread the batter mix over the plastic letter template, and remove the plastic sheet. Bake the tuile designs for 5 to 7 minutes or until baked and let the batter set at room temperature. For the gianduja cereal cake, in a medium mixing bowl, melt the chocolates together in a bain-marie or over a double boiler. Add the remaining ingredients and mix gently. In an 8-'lnch square mold, spread the cereal mixture evenly, and press lightly down on the cake to help it form. Place the cake in a dry place to harden. To make the chocolate mousse, in a medium mixing bowl, melt the chocolate in a bam-rnarie or over a double boiler. Add the Nutella" and salt to the chocolate. In another mixing bowl, beat the cream with the granulated sugar until soft peaks form. Fold the whipped cream into the melted chocolate until a smooth consistency. Spread the mousse on top of the cereal cake mixture and place in the freezer about 20 minutes or until it sets. Remove the cake from the freezer and let it sit out. To finish the cake with the ganache, in a small saucepan heat the whipping cream to a light boil; remove from heat and stir in the dark semisweet chocolate until a smooth consistency (there should be no lumps, it should be as smooth as silk). Glaze the cake with the melted ganache and cool in the refrigerator. When ready to serve, cut the cake into 6 portions. Place on a serving plate. Decorate each portion with Valrhona chocolate pearls, and place the Q orange design tuile vertically on the side of each portion.