RESULTS - NCT's Iron Chef 7: Battle Chocolate

Keltin

Keltin

New member
Ok, that’s it. Battle Chocolate is Ooooooooooooooo-Vuuuuuhhhhhhhhhhh!

We have some awesome and very creative dishes entered into this. Very impressive indeed. Incredible job everyone. :clap:

Now, without further adieu, the results.



SilverSage – Flourless Chocolate Cake with White Chocolate Truffle Filling
http://www.netcookingtalk.com/forums/showpost.php?p=107821&postcount=32
SS_1.jpg



BamsBBQ – Hot Chocolate Shrimp
http://www.netcookingtalk.com/forums/showthread.php?p=108033#post108033
Bam_1-5.jpg



Keltin – Pork Chops with White Chocolate Potato Crust and Merlot Mushrooms
http://www.netcookingtalk.com/forums/showthread.php?p=108082#post108082
K_1.jpg



Keltin – Chocolate Covered Bacon with French Toast Roll-ups
Bacon: http://www.netcookingtalk.com/forums/showthread.php?t=9164
Rollups: http://www.netcookingtalk.com/forums/showthread.php?t=6864
K_2.jpg



SilverSage – Hot Fudge Sundaes
http://www.netcookingtalk.com/forums/showpost.php?p=109678&postcount=69
SS_2.jpg



Cooksie – Ice Cream Cake
http://www.netcookingtalk.com/forums/showpost.php?p=110071&postcount=74
Cooksie-1.jpg



TexasGirl – Chocolate Chip Cookie Dough Cheesecake
http://www.netcookingtalk.com/forums/showpost.php?p=110438&postcount=83
TG_1-2.jpg



MiniMan – Chocolate Cake with M&M Topping
http://www.netcookingtalk.com/forums/showpost.php?p=110454&postcount=86
Mini.jpg



VeraBlue – Monkfish with White Chocolate and Lemon Sauce
http://www.netcookingtalk.com/forums/showthread.php?t=9312
Vera_1-3.jpg



VeraBlue – Chocolate Soup with Rum Caramelized Bananas
http://www.netcookingtalk.com/forums/showthread.php?t=9314
Vera_2-1.jpg
 
Last edited:
I don't know where I was, but I missed this, first time around!

My mouth is LITERALLY watering!

Lee
 
Newnork1978 said:
I'd love the recipe to the flour-less chocolate cake w/ ganache topping. Mmm! :chef:
Click to expand...

Here you go......

[FONT=&quot]Black and White Truffle Torte[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]White Chocolate Ganache Filling[/FONT]
[FONT=&quot]4 fl oz heavy cream[/FONT]
[FONT=&quot]8 oz white chocolate, finely chopped[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Black Flourless Cake Layers[/FONT]
[FONT=&quot]8 oz semi-sweet chocolate, finely chopped[/FONT]
[FONT=&quot]4 oz unsalted butter, softened[/FONT]
[FONT=&quot]5 large eggs, separated[/FONT]
[FONT=&quot]4 oz sugar[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Dark Chocolate Ganache Glaze[/FONT]
[FONT=&quot]8 oz semi-sweet chocolate, finely chopped[/FONT]
[FONT=&quot]1 cup heavy cream[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Assembly[/FONT]
[FONT=&quot]2 oz white chocolate, finely chopped[/FONT]
[FONT=&quot]2 tsp vegetable oil[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Procedure[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]White Truffle Filling - make the day before[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Heat the cream just to a boil over medium-high heat.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Remove from heat, and add the white chocolate, stirring until smooth.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Pour into a small bowl and cover with plastic wrap directly on the surface to prevent a skin. Let it sit out at room temperature at least 12 hours or overnight.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Flourless Cake - make the day before[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Preheat oven to 300°.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Line a 9 x 13 inch pan with parchment paper, then butter the paper.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Partially melt the chocolate in a small bowl in the microwave. Then stir until completely smooth. The chocolate should remain a little warm, but not hot.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Add the butter in 3 batches, and stir until smooth. Make sure the butter is emulsifying, not melting. Set aside to cool until it is the consistency of soft butter.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]With the whip attachment of the mixer, whip the yolks with half the sugar until pale yellow and triple in volume.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]With a rubber spatula, fold the chocolate mixture into the yolk mixture.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]With a clean whisk and bowl, whip the egg whites until frothy. Slowly add the remaining sugar, and continue whipping until the peaks are stiff and creamy.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Lighten the chocolate by stirring in about ¼ of the egg whites. Then gently fold in the remaining egg whites in batches.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Evenly spread the batter into the prepared pan. Bake 20-25 minutes. A tooth pick in the center will still have a few moist crumbs.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Cool at room temperature, then chill overnight until cold in the pan.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Dark Chocolate Ganache Glaze – Make ½ hour to 1 hour before using[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Place the chopped chocolate in a small bowl.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Bring the cream just to a boil in a small saucepan over medium-high heat.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Pour the hot cream over the chopped chocolate, and let it sit for 1 minute.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Stir gently with a rubber spatula from the center out, until smooth. Be careful not to whip in bubbles.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Cool uncovered, at room temperature, until it is 80-85°. This is the perfect pouring temperature.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Assembly[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Remove the cake from the pan, then peel off the parchment. Using a ruler, cut the cake into 3 sections, each one 4 inches wide by 9 inches long.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]The white filling should be the consistency of soft butter by now. With the whisk attachment, whip the filling until it is light in color and texture, and it forms soft peaks, about 2 to 4 minutes. Scrape down the sides of the bowl often.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Place a 4 x 8 inch cake board on a wire cooling rack. Place 1 cake section on the cardboard, followed by ½ of the filling. Continue with a second layer of cake, then the rest of the filling. Top with the final piece of cake. Refrigerate the assembly for at least 1 hour.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Make the Dark Chocolate Ganache Glaze. Pour about ¼ cup of the glaze into a small dish and chill for ½ hour. Let the rest sit at room temperature until it reaches pouring temperature.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]For the writing chocolate, in a small bowl, melt the remaining white chocolate. Stir in the oil and set aside to cool.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Finishing[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Thinly coat the top and sides of the torte with the ¼ cup chilled ganache. Press it in well and try to make everything as smooth as possible.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Place the rack with the cake over a rimmed pan. Slowly and evenly pour the glaze around the sides of the torte, trying not to get it on the top yet. Then pour the remaining gloze over the top. Use an offset spatula to smooth it and push the excess over the sides. Before the glaze sets, decorate.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Pipe 3 thin lines of white down the length of the cake, about ¼ inch apart.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Using a toothpick, draw small figure 8's through the lines, all the way down the top of the cake.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Chill for an hour or 2, but remove from fridge ½ hour before serving.[/FONT]
[FONT=&quot] [/FONT]
 
Ooooohhh, I cannot wait to make this. I'm going to wait until DH gets back from Houston...or, I might just wait until Valentine's Day. Thanks a bunch! :chef:
 
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