Birthday Cake for Karen

[Guest guest]

This one sounds really decadent!

 

 

* Exported from MasterCook *

 

Milk and Dark Chocolate Mousse Cake

 

Recipe By :Simply Sensational Desserts - Francois Payard

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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CHOCOLATE GENOISE

3/4 cup plus 1 tablespoon all-purpose flour -- sifted

3/4 cup unsweetened alkalized cocoa powder -- sifted

6 large eggs

1 cup sugar

MILK AND DARK CHOCOLATE MOUSSES

3 1/2 cups heavy cream

5 ounces milk chocolate -- finely chopped

5 ounces bittersweet chocolate -- finely chopped

SUGAR SYRUP

1/4 cup sugar

GARNISH

white chocolate curls

 

Make the chocolate genoise: Preheat the oven to 350F. Butter a 9-inch round

cake pan. Dust the pan with flour and tap out the excess.

 

Whisk together the flour and cocoa powder in a medium bowl; set aside.

 

Fill a pot one-third full with water and bring to a simmer. Combine the eggs

and sugar in the bowl of an electric mixer. Place the bowl over the simmmering

water and whisk until the mixture is warm to the touch. Transfer the bowl to

the mixer stand and, using the whisk attachment, beat on medium speed until the

mixture triples in volume and forms a thick ribbon when the whisk is lifted,

about 8 minutes. Using a large rubber spatula, gently fold in the flour

mixture. Fold in the melted butter. Scrape the batter into the pan and smooth

the top.

 

Bake the cake for 20-25 minutes, until it has pulled away from the side of the

pan and the top springs back when lightly touched. Cool the cake in the pan for

10 minutes. Unmold the cake on a rack and cool completely, right side up.

 

Make the milk and dark chocolate mousses: In the bowl of an electric mixer,

using the whisk attachment, beat 2 1/2 cups of the heavy cream to soft peaks.

Scrape half of the whipped cream into a medium bowl. Cover both bowls and

refrigerate.

 

Put the milk and dark chocolate in two separate medium bowls. Bring the

remaining 1 cup cream to a boil in a small saucepan. Pour 1/2 cup of the hot

cream over the milk chocolate and the remaining 1/2 cup over the bittersweet

chocolate. Gently whisk the milk chocolate until it is completely melted and

the mixture is smooth. Whisk the dark chocolate until smooth.

 

Let the chocolate mixtures cool for 10 minutes. Fold the milk chocolate mixture

into one bowl of whipped cream. Fold the dark chocolate iinto the remaining

whipped cream.

 

Make the sugar syrup: Combine 1/4 cup water and the sugar in a small saucepan.

Bring to a boil over medium-high heat, stirring to dissolve the sugar. Let the

syrup cool to room temperature.

 

Assemble the cake: Using a serrated knife, slice the cake horizontally in half.

Cut a strip of parchment paper to line the inside of a 9 x 4-inch cake ring.

Line the mold with the stripp and place it on a serving plate. Place a 9-inch

cardboard cake round in the bottom of the cake ring. Place the bottom cake

round, cut side up, iin the ring. Brush the cake generously with the sugar

syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an

even layer. Top with the second cake round, cut side down. Brush the cake

generously with syrup. Scrape the milk chocolate mousse onto it, smoothing it

into an even layer. Chill the cake for at least 2 hours and up to 24 hours.

 

To unmold the cake, lift it off the plate, holding it with your palm against the

cardboard round. Using a hair dryer or warm damp towel, briefly warm the cake

ring mold. Lift off the ring mold and peel off the parchment strip. Garnish

the top of the cake with white chocolate curls and allow the cake to stand at

room temperature for 30 minutes before serving.

 

 

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Per serving: 755 Calories (kcal); 57g Total Fat; (64% calories from fat); 11g

Protein; 59g Carbohydrate; 287mg Cholesterol; 98mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 3

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0