Recipe created and provided by Chef Crusco Catering in Austin, Texas
- Oaxacan Chocolate Cake
- Chocolate Ganache
- Chocolate Sorbet
- Cacao Nibs
- Candied Orange Peels
- 2 Navel Orange – supremes (explained below)
- Orange Puree
- 4 Navel Oranges
- 5.5 cups Vanilla sugar
- 2 tbsps. Vinagre de Jerez
- 6.5 cups fresh Orange Juice
- 10 Amaretto Cookies – crumbled
- Mint – for garnish
- Powdered Sugar – for garnish
- Follow the links above and make the following: Chocolate Cake, Ganache, Sorbet, Nibs and Candied Orange Peels. Slice the candied orange peels into very thin julienne strips. Set aside.
- Supreme the oranges by removing the peel and white pith surrounding the orange. Then using a knife, slice in between the skin so to only remove the flesh of the orange. Set aside and soak in Mezcal or Port (optional).
- To make the Orange Puree start by washing the Navel oranges, dry and set aside.
- Using a sharp knife, score the oranges from top to bottom and place in a pan of boiling water for 1-2 minutes. Immediately transfer the oranges to a bowl of iced water.
- It’s laborious but do this process 8-10 times with fresh boiling water every time. After the 10th time, remove and place into the cold ice water. Once cool, cut the oranges in half and remove any seeds.
- You will then place the sugar in a dry sauté pan and heat (med high heat) to a light caramel.
- Deglaze with the Vinagre de Jerez. Immediately add the orange juice, oranges and cook until the oranges are very soft.
- Transfer the oranges and juices to your blender and blitz until smooth. To make extra silky and smooth, you can pass the mixture through a fine sieve. Set aside.
- To plate, brush the warm ganache onto the plate. Place a slice of Cake on top. Drizzle the cake with Ganache. Top with candied orange strips.
- Place a large spoonful of puree onto the plate and brush across the plate. Top with the orange supremes.
- Place the Amaretto cookie crumble onto the plate. Top with a quenelle of Sorbet. Top the sorbet with Cacao nibs.
- Garnish the plate with fresh mint and dust the plate with powdered sugar. Enjoy!