La Mort Au Chocolat Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
MERINGUE LAYER
1/3 cup: Egg white,
3/4 cup: Sugar,
2 tbsp: Cocoa powder, unsweetened
GENOISE
10: Egg, beaten
3/4 cup: Sugar,
1 1/2 cup: Flour, + 2 t
2 tbsp: Cocoa powder, unsweetened
1 tbsp: Butter, melted
MOUSSE
1 lbs: Belgian bittersweet chocolat,
6: Egg yolk,
8: Egg white,
1/2 cup: Sugar,
GANACHE
6 ounce: Belgian bittersweet chocolat,
2/3 cup: Whipping cream,
GARNISH
1/2 cup: Almonds, toasted chopped
Almonds, sliced, addl
10: Hazelnuts, whole, to 12
Directions:
*WARNING: The one time Ive made this, it took me twelve hours start
to finish.
Meringue: Combine egg whites and sugar in the top of a double
boiler. Heat to lukewarm. Remove from heat. Pour into mixing bowl
and beat about 15 minutes at medium speed, until stiff. Quickly fold
in the cocoa to prevent the meringue from falling. Grease a 10"
springform pan, line with parchment paper, and grease again. Pipe
meringue through a pastry bag using the round tube, forming a spiral
on the bottom of the springform pan, starting from the center and
working out toward the sides until the bottom is completely covered.
Bake at 250 degrees for 2 hours. Allow to cool in the pan.
Genoise: Grease a 10" x 3" round baking pan, line with baking parch-
ment, and grease again. Combine beaten eggs and sugar in the top of
the double boiler. Heat to lukewarm. Remove from the heat. Pour
into a mixing bowl and beat on high speed about 10 minutes, or until
the batter forms a ribbon. Sift the flour and cocoa into the batter
and fold to combine. Fold in the butter. Pour into the prepared pan
and bake at 350 degrees 35 to 40 minutes, or until the cake springs
back when lightly touched and a toothpick comes out clean. Cool
thoroughly. Remove from pan.
Mousse: Melt chocolate in the top of a double boiler over simmering
water. Remove pan from the heat and cool. Beat in the egg yolks, one
at a time. Beat the egg whites until soft peaks form. Lightly fold a
quarter of the beaten egg whites into the chocolate. Fold in the
remaining egg whites, lightly but thoroughly. Chill.
Ganache: Heat chocolate and cream together in the top of the double
boiler over simmering water until the chocolate melts. Blend well.
Assembly: Spoon half the ganache over the meringue layer in the pan
and smooth evenly over the surface. Cut the chocolate Genoise into
two 1/4" slices, reserving the rest of the cake for another use.
Place one slice over the ganache and meringue layer. Cover with
about half the mousse. Top with the second layer of cake. Spoon the
remaining mousse over the cake and chill until set, at least four to
six hours. Just before serving, spoon remaining ganache on the cake.
Carefully line the sides of the cake with chopped toasted almonds.
Decorate the top with hazelnut roses by placing the whole hazelnuts
evenly around the top of the cake, then place almond slices around
each hazelnut to resemble petals.
Source from luhu.jp
to finish.
Meringue: Combine egg whites and sugar in the top of a double
boiler. Heat to lukewarm. Remove from heat. Pour into mixing bowl
and beat about 15 minutes at medium speed, until stiff. Quickly fold
in the cocoa to prevent the meringue from falling. Grease a 10"
springform pan, line with parchment paper, and grease again. Pipe
meringue through a pastry bag using the round tube, forming a spiral
on the bottom of the springform pan, starting from the center and
working out toward the sides until the bottom is completely covered.
Bake at 250 degrees for 2 hours. Allow to cool in the pan.
Genoise: Grease a 10" x 3" round baking pan, line with baking parch-
ment, and grease again. Combine beaten eggs and sugar in the top of
the double boiler. Heat to lukewarm. Remove from the heat. Pour
into a mixing bowl and beat on high speed about 10 minutes, or until
the batter forms a ribbon. Sift the flour and cocoa into the batter
and fold to combine. Fold in the butter. Pour into the prepared pan
and bake at 350 degrees 35 to 40 minutes, or until the cake springs
back when lightly touched and a toothpick comes out clean. Cool
thoroughly. Remove from pan.
Mousse: Melt chocolate in the top of a double boiler over simmering
water. Remove pan from the heat and cool. Beat in the egg yolks, one
at a time. Beat the egg whites until soft peaks form. Lightly fold a
quarter of the beaten egg whites into the chocolate. Fold in the
remaining egg whites, lightly but thoroughly. Chill.
Ganache: Heat chocolate and cream together in the top of the double
boiler over simmering water until the chocolate melts. Blend well.
Assembly: Spoon half the ganache over the meringue layer in the pan
and smooth evenly over the surface. Cut the chocolate Genoise into
two 1/4" slices, reserving the rest of the cake for another use.
Place one slice over the ganache and meringue layer. Cover with
about half the mousse. Top with the second layer of cake. Spoon the
remaining mousse over the cake and chill until set, at least four to
six hours. Just before serving, spoon remaining ganache on the cake.
Carefully line the sides of the cake with chopped toasted almonds.
Decorate the top with hazelnut roses by placing the whole hazelnuts
evenly around the top of the cake, then place almond slices around
each hazelnut to resemble petals.
Source from luhu.jp