Cardamom and Espresso Brownie Cake with Salted Carmel Filling

[Guest guest]

Decided I just had to try both of Christies cardamom recipes this weekend, and

noticed that the cardamom pods are running low. When I went to order more, this

recipe appeared in the margin. It sounds pretty complicated, so its definitely

not happening here anytime soon, but boy, does it sound yummy.

 

Cardamom and Espresso Brownie Cake with Crispy Phyllo and Salted Caramel

Filling Recipe courtesy Daniel's Restaurant

 

 

 

Recipe Summary

Difficulty: Expert

Prep Time: 3 hours

Inactive Prep Time: 2 minutes

Cook Time: 3 hours

Yield: 8 servings

User Rating: No Rating

 

 

 

 

Chocolate brownie:

6 ounces chocolate

1/2 cup butter

3 eggs

1/4 teaspoon salt

1 cup sugar

1 1/4 cups flour

1/4 cup cocoa powder

1 cup pecans, finely chopped

Caramel Coffee Cardamom Sabayon:

1 cup sugar, plus 6 tablespoons, plus 2 tablespoons

1/2 cup coffee beans, crushed

1 teaspoon cardamom pods

1/4 cup milk

5 gelatin sheets, soaked in cold water

1 1/2 cups heavy cream

1 ounce water

2 egg whites

Pinch salt

Pinch cream of tartar

1/2 cup egg yolks

 

Hazelnut cookie:

1/3 cup water

1/3 cup sugar

1 1/2 cups toasted hazelnut flour

Pinch fleur de sel

 

Liquid caramel:

1 cup sugar

1 teaspoon fleur de sel

1/4 cup water

 

Phyllo tops:

Phyllo dough

Clarified, melted butter

Confectioners' sugar

 

Coffee gelee:

1 cup water

1/3 cup sugar

1/2 vanilla bean

1/2 cup coffee beans, roughly chopped

1 star anise

1 1/2 gelatin sheet (1 teaspoon gelatin powder), soaked in cold water

 

 

Preheat oven to 350 degrees F.

Chocolate brownies: Center rack in oven. Butter a 9 or 10-inch square

baking dish or pan. Chop the chocolate into small pieces. Melt the chocolate and

butter in a small bowl over a double boiler. Whisk the 2 ingredients together

until they bind together. Set aside.

 

In a mixing bowl, beat the eggs, salt, and sugar until thick and pale

yellow. Add the chocolate/ butter mixture and mix until combined. Mix in the

flour and cocoa powder just until incorporated. Add the pecans and mix into the

batter. Pour batter into prepared baking dish, and bake for 35 to 40 minutes.

Cool completely.

 

Line 8 (3-inch) ring molds with 1 1/2-inch high plastic ribbon. Cut the

brownies with a 2 3/4-inch ring mold and slice horizontally into 1/4-inch thin

slices. Place 1 slice into each ring.

 

Caramel Coffee Cardamom Sabayon: In a small pot, caramelize 1 cup sugar.

When the sugar has reached and amber color, add the crushed coffee beans and

cardamom pods. Stir well to coat the beans and the pods.

 

Deglaze with milk and bring to a boil. Let the mixture infuse for 20

minutes and strain through a fine mesh sieve. Melt the drained gelatin sheets in

the warm coffee milk.

 

In a mixing bowl, whisk the heavy cream until medium peaks form. Reserve

in the refrigerator until ready to use.

 

Combine the 6 tablespoons sugar and water in a heavy saucepan and bring to

a boil without stirring. Let the mixture boil to a softball stage or 240 degrees

F. on a candy thermometer. Beat the egg whites with the salt and the cream of

tartar until medium peaks form. When the syrup has reached the softball stage,

add the syrup very slowly in a fine stream and continue to beat until the

mixture is cool.

 

Make a large ice bath with water and ice. Place the remaining 2

tablespoons sugar and egg yolks in a medium size bowl, and set over a simmering

pot of water. Cook over medium heat, whisking until the eggs are light and

fluffy, about 8 minutes. Put the bowl over the ice bath and let cool completely.

 

Fold the Italian meringue into half of the coffee milk. Fold the sabayon

into the other half of the coffee milk. Fold the 2 mixtures together and

finally, fold in the whipped cream. Using a pastry bag with a plain tip, pipe

the coffee sabayon mixture into the prepared brownie molds about 3/4 of the way

full. Freeze and remove the rings.

 

Preheat oven to 350 degrees F.

 

Hazelnut cookies: Bring 1/3 cup of water to a boil. Add the sugar and stir

until completely dissolved. In a small bowl, mix the hazelnut flour, sugar

syrup, and salt. Roll the mixture out until very thin, and place on a baking

sheet. Bake until light golden brown, approximately 4 minutes. Remove from oven

and cut out 3 inch round circles while still warm.

 

Liquid caramel: Melt the sugar and salt in a large pot and cook to a dark

caramel. Bring the water to a boil and pour into the caramel to deglaze. Remove

from heat and set aside.

 

Phyllo tops: Preheat oven to 450 degrees F.

 

Place 9 (3-inch) ring molds on a parchment paper lined baking sheet. Lay a

sheet of phyllo dough on a flat surface. Brush the sheet with melted butter and

sprinkle some confectioners' sugar on top. Add a second layer of phyllo and

brush with melted butter. Cut out as many circles as possible from each sheet

with a 5-inch round cutter and crumple the phyllo into a dome shape in the

3-inch molds. Dust the phyllo tops with confectioners' sugar. Place in the oven

to quickly caramelize the tops. This will happen very quickly. Remove from the

oven and let cool.

 

Coffee gelle: Combine water, sugar, star anise, vanilla bean, and pod in a

medium size pot, and bring to a boil. Remove from heat, add crushed coffee

beans, and let infuse for 10 minutes. Strain the liquid and whisk in the drained

gelatin sheets. Pour into small dome shaped flexible mold and freeze until set.

 

 

To serve: An hour before serving, defrost the sabayon brownies in the

refrigerator. Place a small dot of liquid caramel on the center of each plate.

Place a hazelnut cookie on top of the caramel and put a sabayon brownie on top.

Scoop out some of the sabayon center and pour in the liquid caramel. Sprinkle

the caramel with some fleur de sel. Dust the phyllo tops with confectioners'

sugar and place on top of the coffee sabayon brownie. Place a coffee gelee to

the side of the dessert and drizzle some of the liquid caramel around the

dessert.

 

This recipe was provided by professional chefs and has been scaled down

from a bulk recipe provided by a restaurant. The FN chefs have not tested this

recipe, in the proportions indicated, and therefore, we cannot make any

representation as to the results.