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Preheat oven to 350 degrees F.
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Chocolate brownies: Center rack in oven.
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Butter a 9 or 10-inch square baking dish or pan.
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Chop the chocolate into small pieces.
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5
Melt the chocolate and butter in a small bowl over a double boiler.
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Whisk the 2 ingredients together until they bind together.
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Set aside.
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In a mixing bowl, beat the eggs, salt, and sugar until thick and pale yellow.
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Add the chocolate/ butter mixture and mix until combined.
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Mix in the flour and cocoa powder just until incorporated.
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Add the pecans and mix into the batter.
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Pour batter into prepared baking dish, and bake for 35 to 40 minutes.
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Cool completely.
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Line 8 (3-inch) ring molds with 1 1/2-inch high plastic ribbon.
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Cut the brownies with a 2 3/4-inch ring mold and slice horizontally into 1/4-inch thin slices.
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Place 1 slice into each ring.
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Caramel Coffee Cardamom Sabayon: In a small pot, caramelize 1 cup sugar.
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When the sugar has reached and amber color, add the crushed coffee beans and cardamom pods.
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Stir well to coat the beans and the pods.
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Deglaze with milk and bring to a boil.
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Let the mixture infuse for 20 minutes and strain through a fine mesh sieve.
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22
Melt the drained gelatin sheets in the warm coffee milk.
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In a mixing bowl, whisk the heavy cream until medium peaks form.
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Reserve in the refrigerator until ready to use.
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Combine the 6 tablespoons sugar and water in a heavy saucepan and bring to a boil without stirring.
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Let the mixture boil to a softball stage or 240 degrees F. on a candy thermometer.
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Beat the egg whites with the salt and the cream of tartar until medium peaks form.
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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.
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Make a large ice bath with water and ice.
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Place the remaining 2 tablespoons sugar and egg yolks in a medium size bowl, and set over a simmering pot of water.
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Cook over medium heat, whisking until the eggs are light and fluffy, about 8 minutes.
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Put the bowl over the ice bath and let cool completely.
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Fold the Italian meringue into half of the coffee milk.
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Fold the sabayon into the other half of the coffee milk.
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Fold the 2 mixtures together and finally, fold in the whipped cream.
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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.
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37
Freeze and remove the rings.
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38
Preheat oven to 350 degrees F.
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39
Hazelnut cookies: Bring 1/3 cup of water to a boil.
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Add the sugar and stir until completely dissolved.
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In a small bowl, mix the hazelnut flour, sugar syrup, and salt.
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Roll the mixture out until very thin, and place on a baking sheet.
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Bake until light golden brown, approximately 4 minutes.
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Remove from oven and cut out 3 inch round circles while still warm.
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Liquid caramel: Melt the sugar and salt in a large pot and cook to a dark caramel.
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Bring the water to a boil and pour into the caramel to deglaze.
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Remove from heat and set aside.
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Phyllo tops: Preheat oven to 450 degrees F.
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Place 9 (3-inch) ring molds on a parchment paper lined baking sheet.
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Lay a sheet of phyllo dough on a flat surface.
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Brush the sheet with melted butter and sprinkle some confectioners' sugar on top.
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Add a second layer of phyllo and brush with melted butter.
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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.
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Dust the phyllo tops with confectioners' sugar.
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Place in the oven to quickly caramelize the tops.
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This will happen very quickly.
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Remove from the oven and let cool.
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Coffee gelle: Combine water, sugar, star anise, vanilla bean, and pod in a medium size pot, and bring to a boil.
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Remove from heat, add crushed coffee beans, and let infuse for 10 minutes.
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Strain the liquid and whisk in the drained gelatin sheets.
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Pour into small dome shaped flexible mold and freeze until set.
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To serve: An hour before serving, defrost the sabayon brownies in the refrigerator.
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Place a small dot of liquid caramel on the center of each plate.
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Place a hazelnut cookie on top of the caramel and put a sabayon brownie on top.
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Scoop out some of the sabayon center and pour in the liquid caramel.
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Sprinkle the caramel with some fleur de sel.
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Dust the phyllo tops with confectioners' sugar and place on top of the coffee sabayon brownie.
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Place a coffee gelee to the side of the dessert and drizzle some of the liquid caramel around the dessert.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
