Chinese five spice powder
Five Spice Chocolate Truffle Cake with Saigon
Cinnamon Ice Cream
Restaurant Hapa, Scottsdale, AZ
ounces semi-sweet chocolate
cup brewed coffee
teaspoons five spice powder
cup plus 2 tablespoons (2 1/4 sticks) unsalted butter at room
temperature, cut into small pieces
cups whole milk
cups sugar, divided
cups heavy cream
tablespoons Saigon cinnamon
teaspoon finely ground black pepper
oven to 350 degrees F. Butter a 9-inch springform pan, line the
bottom with parchment, and butter it again.
the chocolate in a large bowl and set aside. In a small saucepan,
bring the coffee, 1/2 cup sugar, and the five spice powder to a
boil. Pour the boiling mixture over the chocolate and stir in the
butter. Let cool.
the bowl of a mixer, beat eggs with the remaining 1/2 cup of sugar
for 5 minutes using the whisk attachment. Fold in the beaten eggs
to the chocolate sauce.
the batter into the prepared 9 inch springform pan. Place the pan
in a baking dish and pour hot water into it until the water reaches
half way up the side of the spring form pan. Bake for 40 to 45 minutes,
remove from the water bath and let cool to room temperature.
make the ice cream, place the milk, 2 cups of the sugar, and
vanilla bean in a large, heavy-bottomed saucepan. Over medium heat,
bring the mixture to a simmer. In a separate bowl, whisk together
the egg yolks with the remaining 1 cup sugar. In a steady stream,
pour 1/3 of the hot milk into the egg yolk mixture, stirring constantly.
Add the egg yolk mixture back into the pan and whisk over medium
heat until thickened, but do not bring to a boil. When the mixture
has a custard-like consistency, strain through a chinois into a
bowl set over an ice bath. When the custard has chilled, stir in
the cream, salt, cinnamon, and pepper. Freeze in an ice-cream maker
according to manufacturer's instructions and store in the freezer.
recipes were provided by participating chefs and have not been tested
by The James Beard Foundation.