Chocolate cake with warm blueberries, spruce and grappa
Provides 10-12 pieces
80 g oats flakes
little sea salt
50 g milk Chocolate (40% valrhona)
125 g praline (Valrhona)
Put oat in a dry pan and toast them slightly until they are golden and begin to smell, sprinkle with salt and remove them from the pan and let them cool a little.
Chop the milk chocolate coarsely and put in a pan with praline and melt gently into a homogeneous mass. Come oats in and toss thoroughly. Put the mixture into a spring form and let it cool a little.
4 egg yolks
150 g cream (ca.1,5dl)
150 g whole milk (approx. 1.5dl)
35 g sugar
225 g dark chocolate (70%) (Valhrona)
Beat the egg yolks until they are “white”
Mix the milk, cream, sugar together in a saucepan and bring to the boil, remove pan from heat and whisk milk mixture into the egg mixture, a little at a time, thoroughly whipping, then it starts to thicken. Put the pot back on the burner and warm up carefully with thorough whipping, so the mass alloying and becomes thick and creamy, beware that it does not get too hot and separates.
Remove from heat and add finally the chopped chocolate and make sure it is mixed well and becomes a thick, homogeneous chocolate cream. Pour the warm chocolate ganache on top of the crust, smooth with an offset spatula and freeze until firm, about 3 hours. Put the cake in the freezer and let it freeze 2-3 hours so ganache becomes quite cold and becomes solid. Take the cake out and let stand 3-5 minutes, before it is cut with a hot knife.
Serve the cake with the warm blueberry.
400 g fresh blueberries
2 tbsp acacia honey
½ cup grappa
A small handful of fresh bright green spruce
A little red sorrel
Heat a pan and put honey, let honey bubble up and put blueberries on, let blueberries “roast” in honey for 1-2 min. so they begin to lose some juice and combine with honey. Put half of the spruce and grappa on and shake the pan slightly so that alcohol is boiled off, so the taste of grappa and spruce enters the blueberries. Remove pan from heat and let the berries rest for a moment before putting over cake.
Sprinkle with the last spruce and red sorrel on top.
Serve immediately, so when you eat the cake, you get the contrast between the cold cake and the warm berries.