CHOCOLATE CARAMEL BOAT

Steps:

• For the chocolate cake: Preheat the oven to 360 degrees F.
• Mix the eggs and sugar together in a large bowl. With an electric mixer, gradually mix in the buttermilk and oil, then mix in the flour, cocoa powder and baking soda. Bake in a baking sheet for 10 minutes.
• For the caramel: Cook the sugar in a saucepan fitted with a candy thermometer until it reaches 374 degrees F. Carefully, deglaze with hot cream, and cook again to 221 degrees F. Mix in the glucose, butter and salt.
• For the chocolate mousse: Mix the sugar and water in a saucepan fitted with a candy thermometer; bring to 248 degrees F. Pour over the eggs and yolks, then whip to the ribbon stage to make a pate a bombe.
• Boil the cream and pour over the chocolates. Melt the bloomed gelatin in a little kirsch. Whip the cream to soft peaks.
• Add the melted gelatin to the ganache, then add half of the whipped cream and the pate a bombe. Finish with the rest of the whipped cream
• For the shiny dark chocolate glaze: Cook the sugar, water and red food coloring to 230 degrees F on a candy thermometer. Carefully, deglaze with the cream and glucose. Add the cocoa, and mix. When the mixture has cooled to 140 degrees F, add the gelatin and mix with a hand-held mixer. Use at 104 to 122 degrees F.
• To build the cake: Pipe the caramel on the top of the chocolate cake and sprinkle with soy sauce flakes.
• Cut squares of chocolate cake to fit 2 1/2-inch half-egg molds with about 1/4-inch of room on each side. Pipe chocolate mousse into the molds to fill by three-quarters. Insert the cake squares, upside-down, into the center of the molds. Freeze.
• Unmold and glaze with the shiny glaze.