Chocolate towers with BBQ apple compote
Recipe Facts
Difficulty level:
medium ◉ ◉◉ ◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, ovenproof dish, bowl, whisk
Ingredients
• 100 g butter
• 100 g sugar
• 3 egg yolks
• 3 egg whites
• 100 g ground
Almonds
• 100 g cocoa powder and
chocolate pieces,
mixed
• Sugar or
Marzipan flowers
for decoration
• whipped cream
For the BBQ apple compote:
• 500 g apples
• Seeds of 1 vanilla pod
• 50 g cane sugar
• ½ cinnamon stick
• 10 g lemon peel
• 50 ml water
• 40 ml Calvados
Equipment is available in our shop!
preparation
➊ For the chocolate towers, melt the butter and mix with the sugar until fluffy. Add the egg yolks and almonds, then stir in the cocoa powder and chocolate chips.
Beat the egg whites until stiff peaks form and carefully fold them into the mixture. Pour into a rectangular, ovenproof dish and bake in the grill at 180°C for about 30 minutes. To test for doneness, pierce the batter with a wooden skewer. Let the batter cool slightly and then cut into squares.
➋ For the BBQ apple compote, peel the apples, remove the cores, and cut the apples into large cubes. Place a pot or Dutch oven directly onto the grill or on the side burner and heat.
➌ Add the brown sugar to the pot, caramelize until light brown, and then immediately deglaze with water. Add the diced apple, cinnamon stick, lemon zest, vanilla bean, and vanilla seeds, and stir everything together. Pour in the Calvados, light the flame, and flambé. Cover the pot or Dutch oven and simmer, stirring occasionally, until the apples are soft.
➍ Stack the chocolate squares into towers, using a dollop of whipped cream as "glue" to hold each one together. Decorate with the flowers and serve with the lukewarm apple compote.
Recipe by Adriano and Luca Stutz
When father and son share a passion, they often form a well-coordinated team. This is also the case with the grill and barbecue team "Good Old BBQ" from Wohlen, Switzerland. Father Adriano Stutz joined his son Luca's team shortly after joining. Together, they have already won several awards – a wonderful confirmation that they can rely on the unbeatable duo of fire and smoke when it comes to dessert.
Recipe from FIRE&FOOD issue 02/2017
