Frozen Chocolate Chunk Mousse Cake
Source of Recipe
Godiva
Recipe Introduction
Yield: 8 servings
Difficulty: ** (Intermediate)
Preparation: 1 hour 30 minutes plus baking, cooling and freezing times
List of Ingredients
Espresso cake:
1/2 cup boiling water
1/4 cup ground espresso
1 cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick) butter, softened
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 cup sour cream
Frozen Chocolate Chunk Mousse:
3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/4 cup plus 2 tablespoons milk
1/4 cup granulated sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup Irish cream liqueur, divided
6 ounces mascarpone cheese, softened
1 cup heavy cream
1/4 cup hazelnuts, toasted and coarsely chopped*
3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
Garnish:
3/4 cup heavy cream
2 tablespoons Irish cream liqueur
1 tablespoon confectioners' sugar
1 bar (1.5 ounces) Godiva Dark Chocolate, coarsely chopped
Warm chocolate sauce (optional)
Recipe
Make the espresso cake:
1. Preheat oven to 350°F. Lightly butter 8-inch square baking pan. Dust pan with flour and tap out excess.
2. Pour water over espresso in cup. Let steep for 5 minutes. Strain coffee through a double layer of cheesecloth. Measure 1/4 cup coffee and set aside.
3. Mix together flour, baking soda and salt.
4. Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream.
5. Add flour mixture alternately with reserved coffee, beating after each addition. Spread batter in prepared pan.
6. Bake for 25 to 30 minutes or until a toothpick inserted into center of cake comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack.
Make the frozen chocolate chunk mousse:
1. Place chocolate in food processor bowl. Cover and process for 20 to 30 seconds or until finely ground. Heat milk, sugar and salt in small saucepan over medium heat until mixture comes to a boil. Remove from heat. Add vanilla and 1/4 cup liqueur.
2. Pour hot milk mixture through feed tube of food processor, blending until chocolate is completely melted. Turn chocolate mixture into large bowl and cool for 5 minutes.
3. Beat mascarpone in bowl until softened, using electric mixer at medium-low speed. Gradually add remaining liqueur. Increase speed to medium-high and add heavy cream. Beat for 2 to 3 minutes or until soft peaks form. Fold one-third of whipped mixture into chocolate mixture to lighten it. Fold in remaining whipped mixture. Fold in nuts and chocolate chunks.
Assemble the cake:
1. Line 8-inch cake pan with aluminum foil, leaving 2-inch overhang on two opposite sides of pan. Cut the cake horizontally into two equal layers. Place top layer, cut side up, in bottom of pan. Spread with mousse. Top with second cake layer, cut side down.
2. Combine heavy cream, liqueur and confectioners' sugar in bowl. Beat with electric mixer on medium-high speed until stiff peaks form. Spread top of cake with whipped cream. Sprinkle with chopped chocolate. Freeze cake for 6 hours or overnight.
To serve: Using foil handles, remove cake from pan. Let stand on cutting board for 30 minutes to temper. With a sharp knife, trim four sides of cake. Cut into eight 4x2-inch bars. Serve with warm chocolate sauce, if desired.
*To toast hazelnuts, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or until toasted.
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