Death By Chocolate #5 Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
LA MORT AU CHOCOLAT - OR - D
MERINGUE LAYER
1/3 cup: Egg white,
3/4 cup: Sugar,
2 T: Cocoa powder, unsweetened
GENOISE LAYER
10 each: Egg, beaten
3/4 cup: Sugar,
1 1/2 cup: Flour, + 2 T
2 T: Cocoa powder, unsweetened
1 T: Butter, melted
MOUSSE
1 lbs: Belgian bittersweet choc.,
6 each: Egg yolk,
8 each: Egg white,
1/2 cup: Sugar,
GANACHE
6 ounce: Belgian bittersweet choc.,
2/3 cup: Whipping cream,
GARNISH
1/2 cup: Almonds, toasted chopped
Almonds, sliced, addl
10 each: Hazelnuts, whole, to 12
Directions:
Note: Meringue layer and Genoise may be prepared well in advance. Just
before assembling, prepare Chocolate Mousse and Ganache.
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 parchment,
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.
Calories per serving: 643
By Rose Dosti, Los Angeles Press Service, as printed in the Austin
American Statesman.
A treasured - and often-reprinted - recipe for "La Mort au Chocolat" from
Les Anges restaurant in Santa Monica, Calif., it is a complicated one.
With four separate parts, the preparation of this cake could indeed be the
death of a frail cook.
Posted on Genie Food & Wine RT by THE.LARK [Lawrence]
Source from luhu.jp
before assembling, prepare Chocolate Mousse and Ganache.
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 parchment,
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.
Calories per serving: 643
By Rose Dosti, Los Angeles Press Service, as printed in the Austin
American Statesman.
A treasured - and often-reprinted - recipe for "La Mort au Chocolat" from
Les Anges restaurant in Santa Monica, Calif., it is a complicated one.
With four separate parts, the preparation of this cake could indeed be the
death of a frail cook.
Posted on Genie Food & Wine RT by THE.LARK [Lawrence]
Source from luhu.jp