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Gala Tasting Menu

Turkish Coffee Chocolate
Chef Steve Klc of Zaytinya – Washington D.C.
Adapted by StarChefs

Wine Pairing:
Vino Santo, Arele 1994 (Italy)

Yield: 10 Servings


    Liquid Center Chocolate "Timbale" Cake
  • 4 ounces E. Guittard 61% chocolate
  • 4 ounces E. Guittard 72% chocolate
  • 8 ounces butter, unsalted
  • 5 ounces sugar
  • 3 ½ ounces all-purpose flour
  • 4 eggs

  • Cardamom Cream
  • 3 cups heavy cream
  • 1 cup milk
  • 2 ounces sugar
  • 20 cardamom pods, finely ground
  • 10 egg yolks

  • Espresso Syrup
  • 5 ounces espresso
  • 1 ½ ounces sugar
  • ¼ teaspoon pectin
  • 2 cardamom pods, finely ground
  • ½ teaspoon ouzo or raki (or ¼ teaspoon anise oil)

  • Chocolate Flan
  • 2 cups cream
  • 1 cup milk
  • 4 ounces sugar
  • 9 egg yolks
  • 8 ounces E. Guittard 72% chocolate

  • Garnish:
  • Toasted sesame seeds
  • Fleur de sel
  • Candied orange peel


For Liquid Center Chocolate "Timbale" Cake:
Preheat oven to 475F. Bring water to a boil in a large saucepan. Melt chocolate and butter in a large metal bowl over boiling water. When chocolate and butter are almost melted, remove from heat. Be careful not to burn or overheat mixture.

Grease molds by spraying them once lightly with Crisco (or brushing with butter) and set a piping bag out.

Combine sugar and flour in another metal bowl. Add eggs to dry ingredients and whisk to combine. Add warm chocolate to egg mixture and stir gently to combine. Batter should be shiny and smooth.

Fill piping bag and pipe into greased aluminum molds until 3/4 full. Refrigerate molds at least 30 minutes.

Bake at 475F for approximately 5 minutes and 30 seconds. The top and outside of the cake should be firm but the inside should remain undercooked and soft. Since every oven and mold size will be slightly different, adjust timing. Remove molds from oven. Cool molds at room temperature, then remove cakes from molds and store in a closed container.

Cakes can be made ahead, refrigerated or frozen and warmed up in the microwave before serving. Roughly 10 to 15 seconds on high should heat one cake.

Note: I bake these cakes in individual aluminum timbale molds, available from

For Cardamom Cream:
Prepare an ice bath. Combine cream, milk, sugar and cardamom in a saucepan. Bring to a boil. Remove from heat. Pour over egg yolks while whisking. Immediately return to saucepan and whisk 10 times over high heat to thicken, or until mixture reaches 178F.

Remove from heat, pour into a fresh container and cool in ice bath. Cover with plastic wrap and refrigerate overnight. Strain before using.

For Espresso Syrup:
Combine espresso, sugar, pectin and ground cardamom pods in a saucepan. Bring to a gentle simmer but do not boil, whisking constantly until sugar dissolves. Set aside to cool. Add ouzo or raki, strain, then adjust sweetness. Refrigerate until service.

For Chocolate Flan:
Combine cream, milk and sugar in a saucepan. Bring to a boil.

Place egg yolks in a stainless steel bowl. Pour hot cream mixture over egg yolks, whisking constantly. Return to heat and cook to 175F-180F. Remove from heat and pour onto chocolate pieces. Whisk until combined or use an immersion blender.

Pour into a plastic container and press plastic down on the surface to prevent a skin from forming. Refrigerate.

To Serve:
Add Cardamom Cream into bottom of bowl. Top with 1 Tablespoonful of Chocolate Flan. Set warm Chocolate Timbale Cake in bowl. Drizzle with Espresso Syrup. Sprinkle with toasted sesame seeds, some grains of sea salt (fleur de sel) and candied orange peel.