Chocolate Cake with White and Dark Chocolate Mousse, Spiced Gooseberry Sorbet, and Chocolate Jam
For the Spiced Gooseberry Sorbet:
Combine the sugar and sorbet stabilizer. Add the mixture to the water with the sugar, glucose, and spice blend in a pot. Bring to a boil over a medium heat. Strain the mixture and cool it. Add the puréed gooseberries and blend the mixture well. Spin the sorbet in a batch freezer. Cast in silicone sphere molds and freeze.
For the Milk Chocolate Mousse:
Combine the milk, cream, and cardamom pods in a pot and scald. Strain the mixture. Temper in the egg yolks and sugar; strain and put back on stove to thicken, and form a crème anglaise. Add the gelatin to the crème anglaise and strain the hot mixture over the milk chocolate. Let cool slightly.
For the White Chocolate Mousse:
Combine the milk, cream, sugar, and salt in a pot and scald. Pour the milk mixture over the chocolate. Add the gelatin to the milk mixture then strain it. Fold in the cream. Let cool slightly.
For the Chocolate Jam:
Macerate the fruit and 25 grams of the sugar together. Add a little lemon juice if needed. Mash together and rest for 30 minutes. In a blender, purée the fruit mixture. Heat the blended fruit in a large sauce pan. Mix the remaining 150 grams of sugar and pectin together, and add them to the fruit mixture. Bring the fruit mixture to a boil. Add the glucose syrup and cook to 85°C, or until thick but still spreadable. Add a small amount of the fruit jam to the melted chocolate, stir, and add the rest. Pour the chocolate fruit mixture onto a pan lined with a silicone mat and chill to set. Load the “jam” into a piping bag for service.
For the Chocolate Cake:
Preheat the oven to 350°F. Melt the Tarakan chocolate and butter slowly in double boiler. In a standing mixer with a whip attachment, bring the eggs, sugar, and vanilla extract to full volume. Fold the melted chocolate mixture and egg mixture together. Fold in the chopped Tobago chocolate and sour cream by hand; then add the flour, cocoa powder, and salt. Spread the cake batter onto a prepared sheet pan. Bake for 16 to 18 minutes.
When baked, assemble clean chocolate bar molds on a flat sheet tray. Trim the chocolate cake to fit the side wall of the mold. This will be the base when completed. The cake should fill one-third of the mold. Fill the empty cavity in the mold half way to the top with the Milk Chocolate Mousse. Freeze to set firm. Fill the remaining space in the mold to the top with the White Chocolate Mousse. Freeze to set firm once more. Carefully remove the Triple Chocolate Cakes from their molds. Thaw for service.
To Assemble and Serve:
Pipe 2 quarter-sized portions of Chocolate Jam, 2 inches apart, on a plate. Using the back handle of a spoon, make a 4-inch diagonal smear of Chocolate Jam on the plate. Plate 2 Chocolate Cakes in line with the smear, 1 inch apart. Plate a quenelle of Spiced Gooseberry Sorbet on the side of the cake. Garnish with borage flowers, pomegranate seeds, and pomegranate marshmallows.