Chocolate moelleux with mango sorbet

Ingredient:

* Chocolate Moelleux

-200g good dark chocolate
-150g butter
-100g sugar
-5 eggs
-15g flour

* Mango Sorbet

-300g Mango
-30 to 50 g sugar depends on how sweet is the mango

Peel off the mango and cut all the meat of it and put inside of the blender, do not add any water in it, season with sugar (until this stage, the mango puree is an excellent dessert sauce, can be used to garnish the plate or to go with chocolate cake, instead of english cream, or use your wild imagination to find the best combination!), then leave it in the freezer, take it out and stir well every 30 minutes (if you are using a flat wild plate, it will form icy faster, but you may need to stir it more often).

Preheat the oven till 170 degree before you start to prepare the chocolate moelleux, because this recipe is so easy and quick to make, you can preheat with the maximum degree then turn it down 5 to 10 minutes before you send the chocolate in the oven.

Melt the chocolate, butter and sugar in a big bow, either you can use the low watt of microwave or in bain-marie, when the sugar is nicely melted (the temperature should not be more than 65 degree), and eggs one by one and whisk rapidly, the more eggs you add in, the more thick the texture should be, if not, you can use bain-marie to make the protein of the egg connect via slowly increase the temperature till 67 degree. Last, whisk in the flour and you are ready to bake it.

When the inner of the chocolate cake does not stick in anything you poked in, it is ready to serve, or if you prefer the moelleux with some melting chocolate, you are not obligated to cook it through.

Scallop with grilled bread

Ingredients:

-2 scallops
-3 slices of zucchini
-1 smoked bacon
-A beautiful salad leave to garnish




For 3 sauces:

*Carrot Cream

-Fresh carrot
-Heavy cream 30%
-Salt

*Chervil Sauce

-Fresh chervil leaves
-Olive oil
-Salt

*Balsamic Cream

-Balsamic vinegar
-Sugar

To make the simple and delicious carrot cream, boil the water then add carrots in, cook until it's tender. Drain well then put it into the blender when hot, and heavy cream little by little, just enough to run the blender smoothly, salted.

For the chervil sauce, simply take the chervil leaves into the blender, add in EVOO carefully until the blender is running smoothly, season with salt.

As for the balsamic cream, either you can buy it in the supermarket or you can make it your own, as we have shared the recipe earlier, I will not address more in here.

Cut the bread in the shape as you wish, grill it with EVOO with low heat until creasy in both side. With the same low heat, grill the bacon until creasy, crash it and set aside to cool, break in small piece, and sprinkle on top of the bread, this is the seasoning for this dish.

Trim the scallop and zucchini in your preferred size, grill with EVOO, when it's tender, put them on top of the bacon and the bread as in the picture, garnish with the salad leave, and with those three sauces on the plate.