Dark Chocolate: Cake | Sorbet | Light Gelée

Why These Flavors Work

There is but one flavor here, chocolate, and obviously chocolate will work with chocolate. The difference here is that the chocolate is found in three different textures: a moist cake, a smooth sorbet, and a light gelée. The textural differences make this an interesting dessert.



Plating Procedure

  1. Place a rectangle of frozen chocolate gelée sauce on the plate; pass a warm blow dryer over it for a few seconds to thaw.
  2. Remove the sorbet from the freezer (it should be in a piping bag) and gently soften it with your hands by rolling it on a flat surface.
  3. Pipe about 40 g/1.4 oz of the soft sorbet into the hollowed-out cavity of the chocolate cake.
  4. Place the filled cake next to the sauce. Serve immediately.