French Chocolate Mousse Gateau
Ingredients
- For the sponge
- 3 eggs
- 0.333 cup caster sugar
- 1 tsp lemon juice
- ¾ cup all-purpose flour
- 1 Tbsp dark cocoa powder
- For the chocolate loops
- 5 ozs white Chocolate couverture
- Chocolate transfer sheets (striped)
- For the chocolate mousse
- 3 ½ ozs Dark chocolate (70%)
- 3 ½ ozs semi-sweet chocolate
- 3 ½ ozs Milk chocolate (3 1/2 oz)
- 4 tsps strong Espresso
- 4 tsps Cognac
- 5 eggs
- 3 Tbsps Vanilla sugar
- ½ cup chilled cream
- ¼ cup sugar
- For the icing
- 1 cup granulated sugar (scant)
- ½ cup water
- 5 ozs Dark chocolate
To check that the icing has the right consistency, let it run over a wooden spoon. The spoon should be coated with a layer of icing approximately 4 mm/1/8 inch thick. Take care that the icing does not get too hot, or it will not be shiny.
Kitchen utensils
Preparation steps
For the chocolate loops, melt the chocolate couverture in a bain-marie and temper it. Cut the transfer sheets into 9 (12) strips (3-4 cm / 1-1 /12 inches wide and 10-12 cm / 4-4 1/2 inches long). Spread the chocolate on the strips, allow to set slightly, then lift up the strips, straighten the edges with a sharp knife if necessary and shape them into loops (with the transfer sheet to the outside). Place on foil and leave to set. Carefully pull off the transfer sheet before using the loops to decorate the cake.
Preheated the oven (200°C / 400°F).
For the sponge, separate the eggs. Beat the egg whites with the lemon juice until they form soft peaks. Gradually trickle in the sugar and continue beating until the mixture is firm and shiny and forms stiff peaks. Whisk the egg yolks and fold in. Mix the flour and cocoa, sieve onto the mixture and fold in. Spread the mixture on a 12" x 17" baking tray lined with baking parchment and bake in a preheated oven (200°C / 400°F) for about 12 minutes. Take it out of the oven, loosen the edge of the sponge and leave it to cool.
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