Chocolate Custard Cake

Combine all the dry ingredients and set aside. In the bowl of a stand mixer, cream the butter and sugar until fluffy.

Add the vanilla extract and milk, followed by the eggs one at a time.

Alternate adding the sour cream and the dry mix until everything is incorporated.

Line a half sheet pan with greased parchment or a silpat.

Spread the batter evenly in the pan and bake at 162°C (325°F) for 20 minutes. Freeze before cutting.

Bring the half and half to a boil- add the vanilla, both cinnamons and brown sugar.



Infuse for 30 minutes, then strain and reheat. Melt the chocolate and slowly pour the hot liquid over the chocolate in several additions to create an emulsion.



Combine the whole eggs and egg yolks, then using an immersion blender, add into the base. Chill overnight before using.

Bring the cream to a boil and melt the chocolate.



Heat the Absolu Cristal separately to 75°C (167°F).



Slowly add the hot cream to the melted chocolate to begin the emulsion process.



Continue by adding the hot Absolu Cristal and finish with an immersion blender.



Add the apple cider and process until smooth. Cool slightly before using. Can be refrigerated and heated again.

Bring the water and sugar to a boil. Add the citric acid and use syrup hot.

Combine all the dried fruit and soak in the hot poaching syrup until soft and rehydrated.



For the apples, peel and dice one apple. Sautee lightly in butter and granulated sugar- remove from heat and cool.



Combine diced apple with rehydrated fruits and coat in warm Absolu Cristal. On a mandoline, thinly slice the second apple from bottom to top unpeeled.



Place slices in hot poaching liquid and let sit overnight.