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CHOCOLATE MOUSSE CAKEmore Birthday
  
 

| Devil's Food Sponge | Chocolate Mousse | Raspberry Mousse | Feuilletine_praline |

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 DEVIL'S FOOD SPONGE

- 275 (14) gm Yolks

- 250 gm cold water

- 325 gm Canola or Grapeseed Oil

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- 275 gm All purpose flour

- 425 gm Confectioners Sugar

- 150 gm Cocoa Powder

- 12 gm Baking Powder

- 3 gm Baking Soda

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- 640 gm Egg whites

- 215 gm Sugar

Make 1 large sheet tray and bake at 325 f for about 20 minutes

 
 CHOCOLATE MOUSSE

- 320 gm (16) Egg yolks

- 1/4 cup Light corn syrup

- 280 gm Sugar

- 1/2 cup Water (to cook the sugar)

 

- 600 gm Chocolate semi-sweet(64% or 66% or 72%)

- 1200 ml Heavy cream , whipped (over ice)

Cook corn syrup/sugar/water until soft ball 121C.

Pour the cooked sugar over the beating yolks and let work until fluffy and still lukewarm.

Add the melted chocolate (very warm) and mix energetically.

Add a small aqmouint of the whipped cream to the chocolate/egg mix, combine well and quickly.

Finally add the total amount of whipped cream.

Gently fold in the ingredients until smooth and well homogenized .

 
 RASPBERRY MOUSSE

- 1kg frozen raspberry puree

- 450 gm Sugar

- 12 gelatin leaves

For:

- 500 gm Raspberry base

- 650 gm Whipped cream

 
 FEUILLETINE PRALINE

- 500 gm Praline paste

- 200 gm milk chocolate

- 50 gm butter

- 250 gm Feuilletine crisp

1- Melt praline, butter and chocolate together over double boiler

2- Once melted, add feuilletine crisps

3- Set to square molds to 12" X 22"

4- Butter parchment on 2 whole sheets trays

5- spread praline/feuilletine mix evenly within molds

6- Pour into fridge until ready to use

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