INGREDIENTS FOR CAKE
4 egg whites
1/2 c (100g) sugar
5 oz (140 g) roasted hazelnuts, finely ground
2 T unsweetened cocoa powder
TO MAKE CAKE:
1. Preheat oven to 350 deg F (180 deg C)
2. Line a 9” (23 cm) bottom of cake tin with greaseproof paper & grease sides of tin.
3. Whisk the egg whites until stiff and hold peaks, but not dry.
4. Mix together the chocolate & sugar & gradually add the sugar & whisk with each addition. The fold in the hazelnuts.
5. Bake at 350 degree for 15 minutes, or until a wooden pick inserted in the centre comes out clean.
6. Cool on a the cake in the tin.
INGREDIENTS FOR MOUSSE:
9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 c. (60 g) sugar
1/2 cup whipping cream
1 ½ T instant coffee
1 more cup whipping cream
TO MAKE THE MOUSSE:
- Chop the dark chocolate into pieces and melt over hot water
- Beat the egg yolks with sugar until white
- Heat ½ c whipping cream to the boiling point, add the instant coffee, and whisk in beaten egg yolks.
- Fold in melted chocolate. The mixture will immediately thicken. Cool to approximately 100 deg F (38 deg C)
- Whisk remaining c. of whipping cream. Fold into the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then add the rest of the cream.
- Pour the mixture on top of the cake in the cake tin, and place in the refrigerator for several hours.
GARNISH:
- Melt a goodly amount of chocolate in a pan over water.
- Pour it on a sheet of wax paper and spread around until thin.
- Press another sheet of wax paper on top, so the thickness of the chocolate is both fairly thin and even.
- Roll up the wax paper with chocolate into a very small roll – 3/4 of an inch in diameter. Let cool in refrigerator for 2 hours minimum, but can be stored for days.
- Once cool, remove and unroll the chocolate/wax paper and lift off the top layer of wax paper, which should come easily.
- Then use a spatula or other implement (hand) to lift the remaining chocolate off the bottom layer.
- The chocolate will break into pieces – and here your own artistry can take over as you arrange the shards of chocolate attractively on the top of the cake.
NOTE: If the cake is served straight from the fridge, the topping will be more like a truffle and less like a mousse. Both are good. Leave it to get to room temperature if you prefer the mousse texture. Also, if you like a sweeter filling, you can – gasp – use semisweet chocolate (40-45%) instead of the 60-70% chocolate.
SECOND NOTE: Goes well with Champagne. Second helpings are amazing. Of both.
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