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Chef John Caluda
Restaurant: Coffee Cottage
New Orleans, La.
Delicious and clever, John Caluda's version of pizza has a chocolate crust and fruit
toppings. The crust portion may be made a day ahead, because it must be cold and firm
when used.
Ingredients:
Crust
2 cups (4 sticks) butter at room temperature
2 1/4 cups sugar
12 eggs
1 cup cocoa
6 ounces unsweetened chocolate, chopped
Toppings
3/4 cup raspberry jam or sauce
6 peaches, peeled and sliced
6 kiwi, peeled and sliced
2 cups strawberries, hulled
1 cup raspberries or blackberries
1 cup blueberries
2 ounces white chocolate, shaved
1 cup almonds, roasted and chopped
Method:
To make the crust: Preheat the oven to250 F. Coat two 12-inch tortes or layer
cake pans with vegetable spray or butter. In the bowl of an electric mixer combine the
butter and sugar, and cream with the paddle attachment until the mixture is light and fluffy.
Turn the mixer to low speed. In a small bowl beat the eggs with a fork by hand to break
them up, then beat into the mixture. Scrape down the sides of the bowl. Turn the mixer
to medium speed and sift in the cocoa, scraping the bowl often.
In a small, heavy pan over gently simmering water melt the chocolate (alternatively, melt
the chocolate in a microwave for 1 minute in most). Gently beat it into the batter. Spread
the batter into the pans and bake for 1 hour, or until slightly firm. This will not feel like a
traditional cake: It will still feel soft, but will firm up when cooled. When cool, remove
the cake from the pan, then flip it back over so that it is right side up.
Place each fruit in a separate small bowl.
To assemble: Spread a thin layer of raspberry jam or sauce over the top of the
chocolate crust. Spread the peach, kiwi and strawberry slices from the middle of the pie
outward, leaving a 1/2-inch border. Top with fresh raspberries or blackberries and
the soaked blueberries. Sprinkle with white chocolate shavings and sprinkle a circle of
crushed almonds around the rim. You can serve it in a cardboard pizza box.
Serves:
16
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