We taunted you back on Valentine’s Day with this shot of Chopper’s scrumptious Triple Chocolate Mousse Cake. Recipe to be posted later, we said.
Well, guess what! It’s later!
I can see it now: Belly Timber readers shaking their fists in our general direction. “Later? You call this Later? Later is all about hours, not days or — harrumph — weeks! Shame on you, depriving us for so long!”
Yes, we’re evil that way.
Or frightfully busy.
(If I weren’t so A. evil, B. distracted, or C. frightfully busy, I’d create a poll wherein you could all vote.)
Three notes regarding Sin, Quantified:
1. You need a 9-inch springform pan to do this. Use of any other pan would be folly. Parchment is also a must.
2. Chopper makes this cake at work. Patrons weep tears of joy over it. I, however, can eat no more than one tiny bite per sitting due to the ultimate evil known as “heavy cream.” If you make this cake and love it, please weep for me.
3.This is a three-part recipe. Needless to say, you should proceed in the proper order, otherwise you’ll end up with a very strange cake. I’m sure it’ll still taste good, though.
Chopper’s Triple Chocolate Mousse Cake
For the cake base
(Adapted from Joconde Sponge Cake, page 354, Professional Baking, Fourth Edition by Wayne Gisslen.)
- 1 1/4 ounces ground hazelnuts
- 1 1/2 ounces confectioners’ sugar
- 1/2 ounce cake flour
- 1/2 ounce cocoa powder
- 2 1/2 ounces whole eggs
- 1 3/4 ounces egg whites
- 1/4 ounce granulated sugar
- 1/2 ounce butter, melted
- Mix together hazelnut, confectioners’ sugar, flour, and cocoa powder in a bowl.
- Add whole eggs and mix until smooth and light.
- Whip egg whites and sugar together until they form firm peaks.
- Gently fold egg whites into the other mixture, being careful not to allow much air to escape.
- Fold in the melted butter.
- Line the bottom of a 9 inch spring-form pan with parchment, and brush the sides with more melted butter.
- Pour cake batter into the pan, making sure it is evenly distributed.
- Bake at 400 F for at least 10 minutes, until firm to the touch. Then remove from oven and cool in the pan.
- When pan is cool, brush the sides again with melted butter and line with strips of parchment.
(From Chocolate Mousse IV, page 488, Professional Baking, Fourth Edition by Wayne Gisslen.)
- 1 pound bittersweet chocolate
- 4 ounces butter
- 6 ounces egg yolks
- 8 ounces egg whites
- 2 1/2 ounces granulated sugar
- 8 ounces heavy cream
- Melt chocolate in a dry bowl over a hot water bath.
- Remove from heat and add butter, stirring until melted.
- Add egg yolks and mix thoroughly.
- Whip egg whites and sugar together until firm peaks form, then fold into the chocolate mixture.
- Whip cream until firm peaks form. Fold into the chocolate mixture.
- Transfer mousse into the parchment-lined cake pan that contains the baked cake base, making sure it is evenly distributed.
- Place pan in the freezer.
For ganache top layer
- 8 ounces bittersweet chocolate
- 8 ounces heavy cream
- 2 ounces butter
- Place cream in a pan over medium-high heat and bring just to a boil.
- Add chocolate and butter, and remove from the heat.
- Cover and allow to sit for 5 minutes.
- Whisk contents together, and allow to cool for 10-15 minutes, or until the mixture starts to thicken and temperature is under 100 F.
- Take your cake pan from the freezer and pour ganache on top, making sure distribution is even, and there are as few bubbles as possible.
- Place back into the freezer and allow everything to set, about 4 hours, though overnight would be ideal.
- Remove from pan and serve. Makes 16 decadent slices.
Plating suggestion: Sprinkle with confectioner’s sugar and use the leftover ganache as a sauce.