Jacques Pépin: Warm Chocolate Cakes

Jacques Pépin makes Warm Chocolate Cakes with Apricot-Cognac Sauce at the 2008 F&W Classic in Aspen.

Jacques Pépin makes Warm Chocolate Cakes with Apricot-Cognac Sauce at the 2008 F&W Classic in Aspen.

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[MUSIC] What do you think we should start with? We're gonna start with this so that we're gonna start with dessert We're doing a beautiful little chocolate dessert. Like a chocolate souffle or Cake you know very soft in the center, very liquid still and we're using. We're using 82% sharpened burger. [CROSSTALK] and you would like to cook with it, I think it's an excellent idea. You put your chocolate in there,what else you put? You know what? This is really easy. We're gonna do four tablespoons of butter. A good dash of vanilla in there. And notice that I'm putting this in a Pyrex thing, because I am then going to put it into the microwave. One tablespoon of sugar. One teaspoon of corn starch. I hope so. Good. So that goes one minute in the microwave. And we're going to put this in those aluminium foil which are up with parchment paper here. So you don't really have to do anything to it. See she break the eggs the right way. Don't break the eggs on something sharp. On the side, you do like this. Why? Because you put bacteria into the eggs and often break the yolk Don't It doesn't matter here. [LAUGH] So you break it on something flat like this and then open it. Okay so now I need two eggs and two yolks. Right? So take three yolks out of this. [LAUGH] And break two more eggs? No. Okay, take the four yolk out. Let's do it the simple way. [LAUGH] [UNKNOWN]. And then you pour half of the egg whites in there. Now [UNKNOWN] it's okay, look at that. [LAUGH] Okay, one. [LAUGH] Two. Three, four eggs. One, okay, perfect, yeah. Two eggs, two egg yolks. One minute in the microwave, it's perfect. I'm going to give it a stir because it gets nice and creamy. Yes. The egg is going to thicken it so that's a [INAUDIBLE] for a good for four egg, maybe five. Okay. The souffle in the oven [INAUDIBLE] Souffle's in the oven and it's timed eight minutes. Eight minutes. Yes. You want to undercook the souffle, so that they're still kind of runny inside. The souffle must be ready. The souffle is ready. It's still up like it should. Okay. We can see here that the center of that can should still be center a little bit, because it was slightly more liquid yesterday, maybe one minute less, you know, so you could unroll them now, but we let them Cool a little bit OK, so what I'm doing here is making a little bit of sauce for the cake Yes So a good apricot jam, if you can get the chunky one it's better, and we use the little bit Or peach peach or whatever you like. because there's no culinary prisons so use whatever jam you like Dilute it with some water and, if you want, some Grand Marnier, and then you mix it and we'll do the cake. Did you add lemon juice in there? I did. I added lemon juice, it kinda brightens it up and nice for the acidity. What you could put, maybe, is a shave of the skin of your lemon here. Okay. Do a couple of those. [BLANK_AUDIO] Nice and zested, here it's a bit more chunky like this. And now you want to unmold. Okay, you unmold. I'm gonna get the [UNKNOWN] The cake like this, two, three. Four. Okay. A little bit of sauce. Orange will go well with it. You could put orange marmalade. You know, that could work because. Well, you don't like orange. I like orange juice. Put just a touch in the center and maybe we'll put A dash of mint on top here. A little bit of sour cream or creme fraiche or whatever you would have. We generally would like something that's less sweet. We wouldn't do something like a whipped cream or so on, which is kind of traditional. That's it. You want to balance some of that acidity and sweetness. Look at that here. [APPLAUSE] [BLANK_AUDIO]
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Jacques Pépin: Warm Chocolate Cakes


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