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Method
of Preparation for Chocolate Cake:
In a double boiler, melt the chocolate and butter. In a large bowl, whip yolks, eggs and sugar until it reaches a soft ribbon. When finished, fold the chocolate mixture into the egg mixture. Fold in sifted flour and put into container to set overnight. Next day, pipe the mixture into molds and bake at 365°F for 8-12 minutes.
Method of Preparation for Peanut Créme Anglaise:
Boil half and half with peanuts. After reaching a boil, let sit to infuse for 15 minutes. Strain out peanuts and put in sugar. Re-boil half and half. Pour, or temper, some of the liquid in with the yolks so it reaches the same temp as the liquid. Pour yolk mix back into pot at lower temperature. Constantly stir until the mixture reaches 180° F or until thick. Pour immediately into a bowl over an ice bath. If broken, blend back together in a blender after it cools.
Method of Preparation for Lemon Créme Brûlée:
Separate 12 yolks from the whites. Put into a bowl with 7 Oz. heavy cream. Mix together until blended. Heat 35 Oz. heavy cream, lemon zest, sugar and vanilla to 122°F, or until warm but not hot. It needs to dissolve the sugar. Once cream is heated, pour into bowl with yolks and cream mixture. Mix until well blended and strain to get out egg snots. Pour into ceramic dishes and place onto flat sheet pan. Bake at 200°F for up to 30 minutes with no water. Put a timer on and set for 10 minutes. Check and jiggle pan. If créme brûlée is jiggling, it is not done. Set timer again and keep doing this until it no longer jiggles like Jell-O. Let cool and put into refrigerator to cool thoroughly. Sprinkle sugar on top and burn with a torch until caramelized.
Presentation:
Place some chocolate syrup in the center of serving plate. Place peanut créme anglaise over syrup. Place chocolate cake on top of peanut créme anglaise. Place lemon créme brûlée on one side of chocolate cake and citrus sorbet on the other side.
Serves 4
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