Chocolate Mousse Cake
Chocolate Mousse Cake
by Adriano Zumbo
Layer 1 - Pate sable cinnamon
285g cold butter cubed
185g caster sugar
375g plain flour
1 egg
2g ground cinnamon
1/4 scraped vanilla bean
1. Preheat oven to 160C.
2. Add butter, sugar, flour, cinnamon and vanilla to a food
processor and process to fine crumb. Add egg, mix till it comes
together. Tip mixture onto bench and knead lightly. Roll out
on a sheet of baking paper until 7 - 8 mm thick. Place ring
mould over pastry and cut around outside edge, remove excess outer
pastry.
3. Transfer pastry and ring mould on baking paper to an oven tray
and bake until lightly golden.
Layer 2 - Texture apple tatin insert.
PART A
4 granny smith apples, peeled & diced
350g caster sugar
175g butter
1 Dry caramelise the sugar, emulsify the caramel with the butter. Add the apples, cook until the apples are translucent and caramel in colour. Cool mixture.
PART B
3 granny smith apples, peeled & diced
10g butter
1 orange zest
6g fresh ginger (leave in large bits)
50g caster sugar
15ml calvados
1. Peel & dice the apples. Add butter, orange zest, &
ginger to a pan and cook until aromatic. Add sugar & apples.
Cook over high heat for 1 minute, add Calvados &
flambé. Cool mixture.
2. Mix the 2 apple mixtures together. Place in a silicon mould.
Place in blast freezer until set.
Layer 3 - Salted caramel layer
300g caster sugar
60g glucose
120g water
220g cream
5g gelatine leaves
125g butter unsalted
2g sea salt flakes
1. Heat cream. Place sugar, glucose, water in a saucepan, cook
to caramel colour. Deglaze sugar with cream. Add gelatine. Cool to
50°c. Add butter and blitz.
2. Place in a silicon mould and place in blast freezer.
Layer 4 - Biscuit decor jaconde.
Cigarette decor paste
50ml cream
50g egg white
50g icing sugar
30g plain flour
20g cocoa
1. Mix all ingredients together.
Biscuit jaconde
60g plain flour
40g butter melted
200g almond meal
200g icing sugar
6 eggs
180g egg whites
90g caster sugar
1. Melt butter. Whip eggs, icing sugar, and almond meal
together. Whip egg whites and sugar together to form stiff peaks.
Fold egg whites into egg almond mixture alternating with butter
& flour.
2. Preheat oven to 160C.
3. Place cigarette paste on tray, swirl pattern with fingers. Place
in freezer. Using a pastry scrape or palette knife spread cigarette
paste with a thin layer about 3mm thick of jaconde. Bake until
lightly golden. Cool.
Layer 5 - Chocolate blackberry sabayon
mousse
Blackberry ganache
125g blackberry pulp
12g inverted sugar
50g caster sugar
6g caster sugar
3g pectin nh
200g 64% dark chocolate
35g butter
1. Heat blackberry pulp in a saucepan, add sugar and inverted
sugar, bring to the boil. Add extra sugar and pectin.
2. Pour mixture over chocolate in a bowl, stir until smooth. Cool
to 40°C, add butter and blend with a stick blender.
Sabayon mousse
60ml liquid strained black tea
50g sugar
50g egg
145g blackberry ganache (see recipe above)
60g 64% chocolate
400g whipped cream soft peaks
1. Place tea, sugar & eggs in a bowl over simmering water (
bain marie) and whip to form a sabayon. Melt chocolate, mix in
cream. Fold in blackberry ganache, gently fold in sabayon.
Decoration -
Chocolate spray
500g dark chocolate
350g cocoa butter
colour as directed
1 Temper chocolate see method below. Cool to 40°C. Add
cocoa.
2 Place in spray gun.
Tempered chocolate
500g white chocolate
1.Melt the chocolate in a bowl. Add more chocolate stirring
until melted, until the temperature of the chocolate reaches
approximately 32 °c (dark chocolate), approximately 30
°c for milk or white chocolate. The chocolate should be
tempered. To test, use a small square of silicon paper & dip in
chocolate, place on bench (cool place), the chocolate should set at
room
temperature.
2.To temper the cocoa butter melt in pot on stove, then pour onto a
clean work surface to cool rapidly (around 32C), add colour as soon
as you pour the cocoa butter on table and work with the palette
knife. When cool, brush on clear plastic provided working left to
right, and keep brushing until cool in same direction to obtain
brush strokes. Cover in tempered white chocolate, and cut and
shape to desired finish.
Assembly
Layer of mousse in bottom of mould
Layer of salted caramel from silicon mould
Layer of jaconde
Layer of mousse
Layer of apple tatin from silicon mould
Layer of jaconde
Layer of mousse
Sable
Dust whole hazlenuts with metallic dust provided
