Gianduja Custard with Bitter Orange Foam & Chocolate Cake

Name: Gianduja Custard with Bitter Orange Foam & Chocolate Cake
Ingredients: 70 g (¾ cup and 1 Tbsp) Valrhona cocoa powder; 793 g (3½ cups) heavy cream; 400 g (14.2 ounces) Gianduja chocolate, chopped; 100 g (¾ cup and 2 Tbsp) all-purpose flour; 15 g (2 Tbsp and 2¼ tsp) cocoa powder; 75 g (⅓ cup) dark brown sugar; 2 g (1 tsp) baking powder; 2 g (1 tsp) baking soda; 90 g (3.2 ounces) chocolate, melted; 40 g (2 Tbsp) maple syrup; 5 g (1 tsp) whole milk; 75 g (⅓ cup) vegetable oil; 1 large egg; ¾ silver gelatin sheet; 2 large eggs; 2 large egg yolks; 28 g (2 Tbsp) lemon juice; 2 tsp finely grated orange zest; 2 tsp finely grated lemon zest; 113 g (½ cup) cold unsalted butter, cut into Tbsp; 5 thin-skinned sweet oranges, cut into wedges; 504 g (2¼ cups) water; 300 g (1¼ cups) orange juice; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 300 g (1¼ cups) bitter orange puree; 30 g (2 Tbsp) granulated sugar; 3 g (1 tsp) agar agar

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Chocolate Sauce

200 g (¾ cup and 2 Tbsp) water

Cake

Method

Chocolate Sauce

In a small pot, bring water and sugar to a boil. Whisk in cocoa, return to a boil, and add cream. Reduce, stirring frequently, until thickened. Strain. Cool over an ice bath with plastic wrap against surface. Transfer to squeeze bottles for assembly.