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Hi and we're back here at the Institute for Culinary Arts. We are getting ready to plate.
The chocolate cake has been in the oven for about 7-8 minutes right now. The time it's
been in there depends on what size the thickness of the mold you are using, if you're using
a muffin tin and that kind of stuff. It's just a minute or away from being done. The
ice cream is also done over here. So we are just going to scoop it out. And put that in
the freezer for now. This ice cream you want to make sure not to over churn it. It will
break the fat particles and it will kind of turn grainy and kind of weird. Right now it's
just perfect, perfect soft ice cream. Quite delicious. So I'll just set that here and
save it and eat that for lunch later. Put this one in the freezer for now. And then
we've got our cake. That is ready to come out of the oven. So when you're looking for
doneness on a cake you want to, the sides should be fairly firm but in the middle should
just be nice and spongy. It should just kind of start collapsing in on itself and then it's
done. You want to make sure it lets go of your pan so use your paring knife and kind
of cut along the sides. Most of the time this won't be necessary but it's kind of a nice
kind of little security measure pretty much. So this is going to be a little bit hot. Just
going to try and get it out of the mold. Okay. Just try to jiggle this one off. Right there.
And now it can just kind of sit and rest for a minute. Meanwhile, we're going to cut up
some strawberries right here. Strawberries and chocolate is one of my favorite things
in the whole wide world. It's just silly how good they are together. But you can mix it
up. You can use raspberries or pineapple or whatever you might like. So I'm just going
to do a little rough dice on it. This is just all about flavor. It just going to
be silly, silly good. Okay. Imagine you just had a 12 ounce ribeye just off the grill and
you're just about to explode then this chocolate delight comes out of the oven and then it's
impossible not to eat it pretty much. You just have to dig in at that point. And so
we got all our ingredients together. We've got our strawberries, our chocolate; we've
got our sugar work, and our ice cream. Let's just move over here and we'll start putting
this on a plate. We can start with the chocolate cake. You just want to be pretty careful moving
over. This one just kind of ripped on the bottom a little but that's ok. Right there.
Then I'm taking our strawberries and just kind of spread them purposely on random around
there. Like so. It looks like its sitting in a sea of strawberries. Then we've got our
chocolate. Our ice cream. Here's one of those chocolate pieces we made earlier. I just kind
of cut it out like that. It's a little bit hot these days so the chocolate didn't quite
want to set so a little bit of time in the freezer and it will be a little easier peeling
off the paper. We can start with a good dab of our ice cream. And just a nice size scoop
straight on top right there. Then get our sugar on there. And it's just going to be
silly tall. We've got our spiral that's going to be sitting in the middle of that whole
thing. Then we can try to peel our chocolate off here. And it's breaking up a little here
and that's okay. Alright. It actually looks like its floating chocolate. So it's a little
bit tricky to eat but you've got to challenge your guests a little bit. So the sugar you
just kind of trim up a little around. And that's just about ready to eat. One super
easy dessert. You can make the chocolate ahead of time, you just want to make sure it's coming
out hot out of the oven when your serve it. But the batter can hold for 4-5 days easily.
So when you make it be sure to make a lot because you're going to be asked for refills.
That's all we have for you today until next time you guys just keep on cooking.