Death By Chocolate
Recipe
- Title:
- Death By Chocolate
- Categories:
- Chocolate, Cakes/choc.
- Yield:
- 6 servings
Ingredients
- 1/3 c Egg white
- 6
- Egg yolks
- 3/4 c Sugar
- 8
- Egg whites
- 2 tb Cocoa powder, unsweetened
- 1/2 c Sugar
- GENOISE
- GANACHE
- 10
- Eggs, beaten
- 6 oz Belgian bittersweet
- 3/4 c Sugar
- -chocolate
- 1 1/2 c Flour; + 2 T
- 2/3 c Whipping cream
- 2 tb Cocoa powder, unsweetened
- GARNISH
- 1 tb Butter, melted
- 1/2 c Almonds, toasted chopped
- MOUSSE
- 1
- Almonds, sliced; additional
- 1 lb Belgian bittersweet
- 12
- Hazelnuts, whole
- -chocolate
Directions
- MERINGUE LAYER
Directions
- 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.
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