Double Dobos Cake
Source of Recipe
chef and author Wolfgang Puck
List of Ingredients
13 eggs, separated and kept at room temperature
13 ounces sugar
2 ounces cocoa powder
3 ounces bittersweet chocolate, melted reserved warm in a medium size bowl
Chocolate Mousse Filling
Coffee Syrup
Recipe
Place three racks in the oven. Preheat the oven to 350° F. and line six cookie sheets with buttered and floured parchment paper.
In a standing electric mixer, whip the egg whites on medium speed until foamy.
Begin to stream in 3/4 of the sugar (reserve the balance). This will take approximately 2-3 minutes.
Whip until soft but slightly firm peaks are formed and pour the room temperature egg yolks all at once into the egg whites.
Ladle 1/4 of the egg base into the melted chocolate. Stir until homogeneous. Fold in the balance of the whipped egg mixture.
Divide the batter evenly between 6 cookie sheets. Bake 3 at a time for 8 minutes. Turn, and continue to bake for 3-4 minutes. Remove from oven and cool.
To assemble the cake: Line the presentation tray with a cake layer. Brush with coffee syrup. Top with chocolate mousse. With a metal offset spatula, "schmear" evenly. Continue layering with balance of cake and mousse.
Yield: Serves 8
Chocolate Mousse Filling
Ingredients
5 egg yolks
2 eggs
4 ounces sugar
24 ounces (24% fat) heavy cream
8 ounces milk chocolate
6 ounces bittersweet chocolate
Directions
Whip the heavy cream until soft peaks are formed. Over a double boiler, in a medium size mixing bowl, combine the milk chocolate and bittersweet chocolate. Stir until melted and reserve.
Over a double boiler, whip together the yolks, eggs and sugar. When it reaches 110° F., remove from heat.
Fold 1/3 of the egg mixture into the melted chocolate. Fold the balance of the egg mixture until homogeneous. Fold in the heavy cream.
Coffee Syrup
Ingredients
4 ounces water
4 ounces sugar
8 ounces coffee (or espresso)
Directions
Combine all ingredients and bring to a boil in a small saucepan. Reserve.
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