TV Chef
CHEF MARCEL BIRÓ
"For me, the ability to work with food is a privilege never to be taken for granted." — Chef Marcel Biró
Orange and chocolate have enjoyed a long and glorious relationship on the dessert plate for a reason: they are absolutely delicious together.
This is our take on a French classic, and we use only Vahlrhona chocolate for it. We serve it with our house-made Vanilla Gelato and Raspberry Coulis, both which were demonstrated on The Kitchens of Biró.
Rich Grand Marnier-Chocolate with Shiny Chocolate Icing and Vanilla Gelato
Free to copy for personal use.
Makes 1 - 9 inch cake
Ingredients:
Rich Grand Marnier-Chocolate Cake:
1/2 cup unsalted butter, at room temperature
4 ounces semi-sweet chocolate, finely chopped
1/2 cup sugar
zest of 2 oranges
3 large eggs, separated, at room temperature
2 tablespoons Grand Marnier
1/2 cup minus one 1 tablespoon cake flour
pinch of sea salt
additional butter for baking form
Shiny Chocolate Icing:
7 ounces semi-sweet chocolate, finely chopped
2/3 cup heavy cream
7 tablespoons clarified butter, at room temperature
Dish:
Vanilla Gelato (recipe follows)
Raspberry Coulis (recipe follows)
mint leaves for garnish
raspberries for garnish
Preparation:
For the Rich Grand Marnier Chocolate Cake:
Preheat oven to 350 degrees F.
Butter your baking form and line its bottom with parchment paper.
In a double boiler, melt the chocolate.
Meanwhile, in a mixing bowl, cream the butter and sugar until it's a uniform pale yellow color. Add the orange zests, egg yolks, and Grand Marnier and mix together. Pour the melted chocolate into this mixture. Add the flour and blend. Put aside.
Whisk the egg whites with a pinch of salt until it reaches the stiff peak stage. Very carefully fold the egg whites into the chocolate. Pour the batter into a prepared baking form and bake for 25 minutes, or until a toothpick inserted into the cake's center comes out clean.
Invert cake onto a cooling rack. Allow to cool at least 10 minutes and then ice.
For the Shiny Chocolate Icing:
Bring cream to a simmer over high heat. When it begins to simmer, remove it from the heat. Add your finely chopped chocolate. Stir until all the chocolate is melted and it is evenly incorporated into the cream. Allow it to come to room temperature.
Add the clarified butter to chocolate-cream mixture and blend well. Use immediately.
Presentation:
Slice the cake into thin slices; it's quite rich and a little goes a long way. Place a slice on each serving plate and serve with a scoop of Vanilla Gelato. Garnish with Raspberry Coulis, a few fresh raspberries, and mint leaf.
Wine Pairings:
1997 Niepoort
Vintage Ruby Port
Portugal
2001 Robert Sinskey Vineyards
Zinskey Late
Napa, California
©2005 Marcel Biró and Shannon Kring Biró. From Biró : European-Inspired Cuisine cookbook. All rights reserved.
Ingredients:
Vanilla Gelato - Makes about 1 quart
2 1/2 cups whole milk
1 cup heavy cream
2 whole vanilla beans
9 large egg yolks
3/4 cup sugar
Preparation:
Prepare the inserts of your ice cream machine as per the manufacturer's instructions.
Place the milk and cream in a small saucepan. Cut the vanilla beans in half lengthwise and scrape the seeds out with the tip of a sharp knife. Add the seeds and pods to the milk-cream mixture and place over high heat. Bring the mixture to a boil, whisking constantly to aid in the extraction of the vanilla seeds from the pods. Turn off heat and allow to infuse for at least 20 minutes.
Meanwhile, place the yolks and sugar in a medium mixing bowl and whisk until the mixture is thickened, fluffy, and pale yellow. You should be able to cover your spoon's back with the mixture and form a rose shape if you blow into the mixture. You also may use a stand mixer fitted with a paddle attachment for this step; it would take about 2 minutes on medium speed.
Remove the vanilla pods from the milk-cream mixture, pressing any remaining seeds from the pods into the pan. Bring the mixture back to a boil over high heat, whisking constantly. Slowly add about 1/2 cup of the hot milk-cream mixture to the egg-sugar mixture and whisk to temper the yolks. Whisking constantly, add the egg-sugar mixture to the milk-cream mixture and whisk until evenly blended.
Reduce heat to medium-low. Using a wooden spoon, continually stir the mixture in figure 8 patterns, making certain that you are involving all the mixture on the bottom and in the corners of the pan. Cook until the mixture has thickened to a coating consistency, about 8 to 10 minutes.
Fill a large bowl halfway with ice water. Place a medium-sized stainless bowl in the ice water and carefully pass the cream through a fine-mesh strainer into the bowl. Stir the cream occasionally to cool.
Pour the cooled cream into the bowls of your ice cream machine and process according to your machine's specifications, usually 30 to 40 minutes. Freeze until ready to serve, for up to 48 hours.
Ingredients:
Raspberry Coulis - Makes 1/2 cup
1 pint raspberries
2 to 3 tablespoons superfine sugar
Preparation:
Place the raspberries and 2 tablespoons of the sugar in a food processor or blender and purée. Add more sugar, if necessary.
Pass the puréed berries through a fine mesh sieve to remove the seeds. It may be necessary to add a little water to thin the coulis.
Place in a fine-nozzled squeeze bottle and store refrigerated for up to 2 days.
©Marcel Biró
Recipes by Chef Biró
These Recipes are Free to copy for personal use.
"...today, 15 years after reunification, I still love experimenting with a wealth of exotic ingredients."
— Chef Marcel Biró
Cookbooks Authored by Chef Biró |
 
European-Inspired Cuisine is companion book to the nationally broadcast PBS reality cooking series "The Kitchens of Biró," the cookbook offers a candid, behind-the-camera look into the restaurant, culinary school, and home kitchens of Marcel Biró and Shannon Kring Biró |
 
SpanAsian cuisine is where the elegant simplicity of Asian cooking meets the straightforward rusticity of Spanish fare. In SpanAsian cuisine, earthy tapas and colorful sushi take their place next to crispy tarte flambees and simply luxurious soups. It's a wonderful blend of ethnicities and flavors. |
(Chef Marcel Biró)
|
AlbertaRose.org
