“I like surprising diners with uncommon flavor combinations. Diners are far more educated than ever. They’ve all had molten chocolate cake and are looking for the unusual,” says Malka Expinal, executive pastry chef, at the chic Fort Lauderdale restaurant, Johnny V.

Johnny’s Favorite Chocolate Cake, infused with peanut butter mousse and dulce de leche and finished with ganache, is anything but ordinary.

Born on a farm in Colombia, Espinel  credits her passion for desserts to many childhood hours in her grandmother’s kitchen.  At Johnny V, that passion is evident in her eclectic creations, which artfully blend Latin flavors with the textures and simplicity of classic American desserts.

Johnny’s Favorite Chocolate Cake

Chocolate Cake
Butter and flour (for spring form pan)
2 cups flour
3/4 cup cocoa powder
11/2 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
1/2 cup plus 2 ounces buttermilk
1/2 cup and 2 ounces brewed coffee
1 tsp. vanilla extract 

Chocolate Ganache, recipe follows
Peanut Butter Mousse, recipe follows

½ cup dulce de leche (store bought is acceptable)
3 ripe bananas

 

Preheat the oven to 325 degrees. Butter and flour a 10-inch springform pan. Sift the flour, sugar, cocoa, baking soda, and salt 3 times, set aside. Combine hot coffee with butter and mix until butter is completely melted then add buttermilk and vanilla extract. Mix well. 

Mix the dry ingredients with the whisk and then add the eggs and the rest of the liquid ingredients. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. Remove the cake from the pan after 15 minutes. Cool completely. Cut the cake into 3 layers.

Spread dulce de leche onto the first layer, top with sliced bananas and then pipe half of the peanut butter mousse. Repeat the same procedure with the second layer and then top with the remaining chocolate cake. Spread ganache on the top and sides of the cake and refrigerate for at least 3 hours.

Peanut Butter Mousse
½ pound cream cheese
½ pound powdered sugar
1 pound peanut butter
2 cups heavy cream, whipped to soft peaks

With the paddle attachment beat cream cheese and powdered sugar until soft and creamy. Add the peanut butter and mix until just incorporated. Finally fold in whipped cream. Refrigerate until set. 

Chocolate Ganache
1 cup heavy cream
1/2 pound semisweet chocolate, finely chopped

In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form.

By Executive Pastry Chef Malka Espine of Johnny V in Fort Lauderdale