Kayaksoup
01-20-2004, 08:05 AM
With some help from emily and drawing on recipes from Fresh (mousse) and epicurious (http://epicurious.com) ,
I created this cake that I have to share. It was incredible AND the best looking cake I have ever made.
Dark Orange Layer Cake
Chocolate Genoise
4 eggs
2 egg whites
125 g sugar
100 grams sifted all purpose flour
25 grams cocoa
60 g melted butter
Parchment line, butter and flour a spring form.
Preheat oven to 350.
Combine eggs, whites and sugar in your stand mixer bowl. If
the eggs are fresh out of the fridge, place the bowl
over boiling water to heat them up just to room temp
(or leave the eggs out). Once heated, whip with whisk
attachment until the mixture has tripled in volume -
watch the line of the mixture, it will rise and then
reach a point where it begins to fall again. At this
point remove from mixer and fold in the flour. After
incorporated fold in the butter (the butter is
optional, but really makes a much better cake). Pour
into prepared pan and bake until done (about 40-50 minutes)
Release from spring form and turn out unto towelled rack. Allow to cool completely. This can be made a day ahead. Just wrap well and store in the refrigerator.
With a long serrated knife, slice desired number of layers.
Mousse
5 ounces bittersweet chocolate
2 tablespoons Grand Marnier
4 egg yolk
4 tablespoons cocoa
2 teaspoons grated orange rind
3/4 cup whipping cream -- whipped
Melt the chocolate and two tablespoons of Grand Marnier in a bowl set over a saucepan of simmering water. add the egg yolks one at a time, stirring each one well into the chocolate mixture before adding the next. After adding all the yolks, remove from teh heat and allow to cool slightly.
Fold the cocoa and grated orange zest into the whipped cream, then fold the cream into the chocolate. Pour the mixture into a bowl and chill for several hours..
Divide the mixture according to number of layers. Mine was four layers of cake, so I did three layers of mousse. Pipe or spread mousse between each cake layer.
Chocolate Cointreau Glaze
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1/3 cup Cointreau
2 oz bittersweet or semisweet chocolate -- chopped
3/4 stick unsalted margarine or butter -- (6 tablespoons) cut into pieces
Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a boil, whisking, then simmer 2 minutes, whisking occasionally. Add chocolate and whisk until melted. Remove from heat and whisk in margarine/ butter until smooth.
Place cake on a rack. Pour glaze over cake and use an offset spatula to ensure even coverage. Chill. Serve
I created this cake that I have to share. It was incredible AND the best looking cake I have ever made.
Dark Orange Layer Cake
Chocolate Genoise
4 eggs
2 egg whites
125 g sugar
100 grams sifted all purpose flour
25 grams cocoa
60 g melted butter
Parchment line, butter and flour a spring form.
Preheat oven to 350.
Combine eggs, whites and sugar in your stand mixer bowl. If
the eggs are fresh out of the fridge, place the bowl
over boiling water to heat them up just to room temp
(or leave the eggs out). Once heated, whip with whisk
attachment until the mixture has tripled in volume -
watch the line of the mixture, it will rise and then
reach a point where it begins to fall again. At this
point remove from mixer and fold in the flour. After
incorporated fold in the butter (the butter is
optional, but really makes a much better cake). Pour
into prepared pan and bake until done (about 40-50 minutes)
Release from spring form and turn out unto towelled rack. Allow to cool completely. This can be made a day ahead. Just wrap well and store in the refrigerator.
With a long serrated knife, slice desired number of layers.
Mousse
5 ounces bittersweet chocolate
2 tablespoons Grand Marnier
4 egg yolk
4 tablespoons cocoa
2 teaspoons grated orange rind
3/4 cup whipping cream -- whipped
Melt the chocolate and two tablespoons of Grand Marnier in a bowl set over a saucepan of simmering water. add the egg yolks one at a time, stirring each one well into the chocolate mixture before adding the next. After adding all the yolks, remove from teh heat and allow to cool slightly.
Fold the cocoa and grated orange zest into the whipped cream, then fold the cream into the chocolate. Pour the mixture into a bowl and chill for several hours..
Divide the mixture according to number of layers. Mine was four layers of cake, so I did three layers of mousse. Pipe or spread mousse between each cake layer.
Chocolate Cointreau Glaze
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1/3 cup Cointreau
2 oz bittersweet or semisweet chocolate -- chopped
3/4 stick unsalted margarine or butter -- (6 tablespoons) cut into pieces
Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a boil, whisking, then simmer 2 minutes, whisking occasionally. Add chocolate and whisk until melted. Remove from heat and whisk in margarine/ butter until smooth.
Place cake on a rack. Pour glaze over cake and use an offset spatula to ensure even coverage. Chill. Serve