Recommended wine Pedro Ximénez Añada by Bodegas Alvear, the perfect match for this combination of chestnut, coffee and cocoa.
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Chestnut, Cocoa and Coffee Sorbet
Preparation
Bavarois
Scrape the vanilla seeds into the milk and heat. Add the chestnut paste, sugar and egg yolks and make a custard. Leave to cool, then add the lightly-beaten cream.
Chocolate sponge
Beat the eggs with the sugar until the mixture has tripled in size. Add in the cocoa and flour. Bake at 210ºC / 410ºF for 6 minutes.
Chocolate mousse
Melt the cocoa covering and mix with the cream. Leave to cool a little, then fold into the lightly-beaten cream using a spatula.
Biscuit base
Melt the covering and mix with the praline and the Royaltine.
Coffee sorbet
Mix the milk and cream and flavor with the coffee beans. Add the sugar, glucose and softened gelatin and place in the freezer.
Coffee cream
Mix the egg yolks and the sugar and add the warm cream with the coffee. Heat while stirring to make a custard then add the soaked gelatin sheets.
Caramelized chestnuts
Make a syrup with the sugar, add the chestnuts and stir until coated and caramelized.
Bitter cocoa crisp
Mix all the ingredients in the Thermomix then transfer to a piping bag and squeeze onto a Silpat. Bake for 5 minutes at 180ºC / 356ºF.
Presentation
Assemble the cake in the following order – biscuit base, chocolate mousse, chocolate sponge and chestnut bavarois. Chill for 24 hours. Decorate the base of the plate with a circle of reduced Pedro Ximénez sherry. Cut a triangular serving of cake and place in the center. To one side, add a spoonful of coffee cream and, to the other, a quenelle of coffee sorbet. Top with a caramelized chestnut and the cocoa crisp.
Chef's Remark:
"This dessert combines chestnuts with a chocolate covering containing 70% cocoa. The result is a perfect balance between sweet and bitter flavors and between different textures. The finishing touch is a light coffee sorbet."
Preparation by: Toño Pérez
45 minutes (+ 1 day cooling time)
- 250 ml milk
- 250 gr cream
- 2 vanilla pods
- 120 ml fresh egg yolk
- 80 gr sugar
- 250 gr chestnut paste
- 500 ml cream
- 5 egg yolks
- 150 ml coffee
- 75 gr sugar
- 3.5 gr gelatin
- 5 eggs
- 100 gr flour
- 50 gr cocoa powder
- 125 gr sugar
- 225 ml milk
- 225 ml cream
- 30 gr coffee beans
- 100 gr sugar
- 80 gr glucose
- 2 gr gelatin
- 525 ml cream
- 525 gr cocoa covering (70%)
- 650 ml lightly-beaten cream
- 300 gr chestnuts
- 120 gr sugar
- 220 gr chestnut praline
- 105 gr cocoa covering (70%)
- 155 gr Royaltine (pailletée feuilletine)
- 90 ml syrup
- 155 gr cocoa powder
- 25 gr glucose
- 8.924 fl. oz milk
- 8.818 oz cream
- 2 vanilla pods
- 4.348 fl. oz fresh egg yolk
- 2.822 oz sugar
- 8.818 oz chestnut paste
- 17.723 fl. oz cream
- 5 egg yolks
- 5.404 fl. oz coffee
- 2.646 oz sugar
- 0.123 oz gelatin
- 5 eggs
- 3.527 oz flour
- 1.764 oz cocoa powder
- 4.409 oz sugar
- 8.044 fl. oz milk
- 8.044 fl. oz cream
- 1.058 oz coffee beans
- 3.527 oz sugar
- 2.822 oz glucose
- 0.071 oz gelatin
- 18.602 fl. oz cream
- 18.519 lb cocoa covering (70%)
- 23.002 pint lightly-beaten cream
- 10.582 oz chestnuts
- 4.233 oz sugar
- 7.76 oz chestnut praline
- 3.704 oz cocoa covering (70%)
- 5.467 oz Royaltine (pailletée feuilletine)
- 3.293 fl. oz syrup
- 5.467 oz cocoa powder
- 0.882 oz glucose
- 1.057 cup milk
- 1.18 cup cream
- 2 vanilla pods
- 0.507 cup fresh egg yolk
- 0.398 cup sugar
- 1.18 cup chestnut paste
- 2.113 cup cream
- 5 egg yolks
- 0.634 cup coffee
- 0.375 cup sugar
- 0.046 cup gelatin
- 5 eggs
- 0.49 cup flour
- 0.26 cup cocoa powder
- 0.605 cup sugar
- 0.951 cup milk
- 0.951 cup cream
- 0.168 cup coffee beans
- 0.49 cup sugar
- 0.398 cup glucose
- 0.039 cup gelatin
- 2.219 cup cream
- 2.445 lb cocoa covering (70%)
- 2.747 cup lightly-beaten cream
- 1.41 cup chestnuts
- 0.582 cup sugar
- 1.042 cup chestnut praline
- 0.513 cup cocoa covering (70%)
- 0.743 cup Royaltine (pailletée feuilletine)
- 0.38 cup syrup
- 0.743 cup cocoa powder
- 0.145 cup glucose
Wine match