INDIVIDUAL CHOCOLATE MOUSSE CAKES

Submitted by Peter Kovalec, Executive Pastry Chef, Bent Creek Country Club in Lititz, PA

by C&RB Staff (editor@clubandresortbusiness.com)
November 2006
 

Makes 24 servings

Chocolate Stencil Paste
Amt Ingredient
4 oz. butter
4 oz. confectioners' sugar
1 oz. all-purpose flour
2 oz. cocoa
1/2 cup egg whites

Procedure:
• Cream together butter and confectioners' sugar.
• Sift together four and cocoa; add to creamed mixture.
• Slowly fold egg whites into other ingredients.
• Spread paste mixture evenly onto 16” X 24” Silpat or back of a sheet tray lined with parchment paper.
• Comb pattern into paste and freeze.

Almond Cake Batter
Amt Ingredient
6 oz. sliced almonds
2 oz. + 1.5 oz. granulated sugar
2.5 oz. confectioners' sugar
1.5 oz. bread flour
5 whole eggs
3 egg yolks
4 egg whites
1.5 oz. melted butter

Procedure:
• Grind sliced almonds and 2 oz. granulated sugar in food processor until fine.
• Add confectioners' sugar and bread flour to sugar and almonds; grind again until almonds are as fine as possible.
• Add whole eggs and egg yolks to processor and whip.
• In separate mixing bowl, whip egg whites and remaining 1.5 oz. granulated sugar into meringue.
• Gently fold meringue into the rest of the mixture.
• Fold in melted butter.
• Pour mixture on top of frozen chocolate paste, smooth with spatula.
• Bake 8 to 10 minutes in 300 degree convection oven — do not allow to brown.
• Cool slightly, sprinkle with sugar and bag. Cool completely.
• Cut cake into 3” X 8 1/2” strips and use strips to line 24 3” X 2 3/4” ring molds.

Chocolate Mousse
Amt Ingredient
1 lb. semi-sweet couverture
4 oz. unsweetened chocolate
1/2 cup water
1 oz. vanilla
2 oz. brandy
12 sheets gelatin, softened
3/4 cup egg yolks
10 oz. sugar, separated into 2 5 oz. measures
1 1/2 cup egg whites

Procedure:
• Melt couverture and semi-sweet chocolate.
• Warm water, vanilla and brandy.
• Add softened gelatin sheets to warm water mixture.
• Combine all of the above ingredients and melt gelatin; stir into chocolate mixture.
• Whip egg yolk and 5 oz. sugar until thick.
• Fold chocolate into yolk and sugar mixture.
• Whip egg white and remaining 5 oz. sugar until it becomes a meringue.
• Gently fold meringue into chocolate mixture.
• Pipe mousse into cake-lined molds, filling only 3/4 full. Pipe chocolate sauce (recipe follows) onto mousse, then pipe remaining mousse on top.

Chocolate Sauce
Amt Ingredient
1/2 cup milk
1 1/2 cups cream
3 tbsps. corn syrup
1 tbsp. vanilla
9 oz. bittersweet couverture

Procedure:
• Combine milk, cream, corn syrup and vanilla; heat until mixture comes to a boil.
• Add chocolate to the mixture and stir until melted; cool completely.