in

Dark and Light Mousse-au-chocolat and Homemade Men’s Cake

5 from 7 votes
Total Time 10 hours 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 372 kcal

Ingredients
 

dough

  • 10 Egg yolk
  • 150 g Marzipan raw mass
  • 250 g Sugar
  • 250 g Butter
  • 125 g Starch
  • 10 Egg Whites
  • 125 g Flour
  • 1 Bitter Almond Flavoring
  • 1 Rum Flavoring

surface

  • 200 g Marzipan paste
  • 100 g Apricot jam
  • 400 g Couverture whole milk
  • 50 g Couverture white

Light mousse

  • 400 g Chocolate white
  • 2 sheet Gelatin
  • 560 g Cream
  • 1 Egg
  • 1 Egg yolk
  • 5 ml Arrack
  • 10 ml Barcadi
  • 15 ml Cream of cocoa

Dark mousse

  • 400 g Milk chocolate
  • 2 sheet Gelatin
  • 625 ml Cream
  • 1 Egg
  • 1 Egg yolk
  • 15 ml Cognac
  • 15 ml Rum

Raspberry sauce

  • 300 g Raspberries fresh
  • 25 g Sugar
  • 25 g Powdered sugar
  • 30 ml Orange juice
  • 15 g Starch
  • 200 ml Water

Instructions
 

dough

  • Mix egg yolk, marzipan, 125 grams of sugar & rum and bitter almond flavor in a large bowl. Whip butter and 50 grams of sieved starch, egg white and gradually mix in the remaining sugar. Mix the three masses together and finally fold in the flour and the remaining starch. Preheat the oven's grill coil to 190 ° C. Place a cake ring with a diameter of 26 cm on a baking sheet with baking paper, spread a layer of dough and bake under the grill, then continue to bake layer by layer. The amount makes about 14 layers. No breaks may be taken between the individual shifts. After baking (about 50 minutes in total) let the cake cool down.

surface

  • Roll out the marzipan to the size of the cake surface and form a marzipan roll for the edge. Brush the surface of the cake with apricot jam and cover the whole cake with the rolled out marzipan. Melt the couvertures in a water bath. Place the cake on a wire rack and cover with dark or whole milk couverture. After the couverture has set, mark the individual pieces on the surface with a hot knife. Then spray an H for men's cake on each piece of cake with white couverture.

Mousse au Chocolat

  • Melt the chocolate over the water bath, whip the cream and soak the gelatine in cold water. As soon as the chocolate has melted add the eggs and frothy until the mass has doubled. Squeeze out the gelatine well and dissolve it in the egg mixture in a water bath. Add the alcohol. Finally fold the mixture into the cream. Then put it in a cool place (at least 8 hours).

Raspberry sauce

  • Put the raspberries, sugar and orange juice in a small saucepan. In a cup, stir some cornstarch with cold water until smooth and also add to the saucepan and stir well. Then bring to the boil briefly and simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken a bit as it cools down. Puree the sauce with the puree stick and press through a sieve. Then chill too.

Nutrition

Serving: 100gCalories: 372kcalCarbohydrates: 36.3gProtein: 5.1gFat: 22.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Saltimbocca from Chicken Fillet on Bed of Spinach Crème Noodle

Dukan Oat Bran Pancakes, HK Pancakes