Sea buckthorn berry from Renesse, dark chocolate and Tomasu

Chocolate cake

• 500 g dark chocolate
• 900 g cream
• 245 g egg yolk
• 135 g egg white
• 220 g sugar
• 70 g water
• 60 g Tomasu Sweet Spicy Soy Sauce
• 55 g ginger, finely grated
• 2 orange, zest

Sea buckthorn berry sorbet

• 1 l sea buckthorn berry coulis 
• 750 sugar water 1:1 (even amount of sugar and water)
• 10 g gelatin
• 70 g glucose
• Lemon juice to taste

Brick dough (for on top)

• Slices of brick dough
• Clarified butter
• powdered sugar
• Pulverized shitake chips

For plating

• Tahoon Cress

Chocolate cake

1. Melt the chocolate in a bain-marie.
2. In the meantime, beat the whipped cream to a yoghurt consistency and store in the refrigerator for later.
3. Now beat the egg yolk and egg white until fluffy.
4. In the meantime, boil the sugar and water to a smooth caramel and deglaze with the Tomasu Sweet Spicy Soy Sauce. Add the ginger and orange zest. Let this steep for about 10 minutes and then strain out the zest and ginger.
5. Cook the orange caramel to a temperature of 121°C and pour it in a thin stream into the beaten egg, like a pâte à bombe. (beaten egg yolks to which a syrup of water and sugar, boiled at 121 °C, is added.) Now let the foam cool while whisking.
6. Fold 1/3 of the egg mixture into the chocolate and then all the chocolate into the egg mixture until it is smooth.
7. Now repeat this with the whipped cream.
8. Pour into desired molds and freeze. If you use molds with a fine print, freeze as cold as possible for best results.

Sea buckthorn berry sorbet

1. Heat the sugar water together with the glucose.
2. Dissolve the gelatin in this mixure.
3. Mix the mass with the sea buckthorn berry coulis
4. Add the lemon juice.
5. Divide the mass over two Pacojet or Frix-Air cups.
6. Freeze to -18°C and turn twice to ice. 

Brick dough (for on top)

1. Grease the brick dough with the clarified butter.
2. Powder them with the icing sugar (best with a small sieve). 
3. Cut rounds of it with a ring and place it on a baking mat. 
4. Bake the rounds at 180 degrees for 2 minutes without ventilation. 
5. Powder with the shitake powder. 
6. Bake for another 2 minutes.
7. Let the chips cool on the workbench

Plating

Place the chocolate cake on the desired plate. Place some crunchy shiitakes on top, place the sorbet op top of that. Place the crispy brick dough on top of the sorbet. Dress with the Tahoon Cress.