JIM HAGY / CHEF'S MARKET CATERING & RESTAURANT
Chocolate Sponge Cake
6 large eggs, separated
4 ounces semi sweet chocolate, chopped
¼ cup plus 2 TBSP granulated white sugar
1 tsp pure vanilla extract
¾ tsp cream of tartar
·Preheat oven to 350 degrees and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 17 by 12 inch sheet pan. Line the pan with parchment paper and butter and flour the paper.
·Separate cold eggs, placing the whites in one mixing bowl and yolks in another. Cover with plastic wrap and bring to room temperature before using.
·Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.
·In the bowl of your electric mixer place the egg yolks and ¼ cup sugar and beat on high speed until mixture is thick, light and fluffy. Beat in the vanilla extract. Add the melted chocolate and beat only to combine.
·In a clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.
·Fold gently a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Spread the batter evenly into the prepared pan. Bake until cake is puffed, has lost its shine and springs back when pressed (15 -17 minutes). Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.
Chocolate Mousse
4 ounces dark chocolate 70% cocoa
1 ¼ cup heavy cream
1 large egg white
¼ cup caster sugar
·Break chocolate into small pieces and set aside. In a small saucepan, heat ¾ cup heavy cream until it begins to boil. Turn off the heat, add the chocolate pieces and stir until chocolate has melted and the mixture is smooth.
·Pour the chocolate mixture into a bowl set over a large bowl of iced water and add remainder of heavy cream. Mix with handheld electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.
·Whisk the egg white with a hand held electric beater until stiff peaks. Add sugar slowly and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture.
Chocolate Ganache
8 ounces semisweet chocolate, coarsely chopped
1 cup heavy cream
1 TBSP unsalted butter, room temperature
·Place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.. Add butter and stir until smooth. Let cool slightly before using.
Triple Chocolate Mousse Cake Assembly
·Line 3"PVC pipe 2" high with acetate. Cut cake to fit bottom of you PVC pipe. Spoon or pipe mousse filling leaving ¼ " of acetate at the top. Gently fill in remainder with chocolate ganache. Chill before serving up to two days.
