Genoise Cake With Chocolate Chevre Mousse And Raspberry Sauce Food

ULTIMATE WHITE CHOCOLATE MOUSSE WITH CHOCOLATE PHYLLO AND RASPBERRY SAUCE

Steps:

• Melt the chocolate in a double boiler. Reserve at room temperature. In a saucepan, add 4 ounces heavy cream and 1-ounce butter, heat until butter is melted. Reserve. In a mixing bowl, add the egg yolks and whisk in the heavy cream and butter mixture, whisk until blended well. Then pour back into saucepan. Place on a low heat, heat until it thickens, be careful not to boil and not to curdle the yolks (making a creme anglaise). Let cool. Place the chocolate into a mixer with a paddle blade, add the creme anglaise, add the warm heavy cream, whip until cool. Fold in the soft peak cream until smooth (about 15 seconds). Place in a tightly covered plastic container, refrigerate overnight. Serve with crispy phyllo and raspberry sauce.;
• In food processor, combine the raspberries, sugar, and lemon juice. Process to blend. Strain through a fine mesh sieve to remove seeds. Transfer to a sealed container. The sauce may be refrigerated for 2 to 3 days, or frozen up to a month.;
• Preheat oven to 350 degrees. In a saucepan melt the butter. Remove from the heat and stir in cocoa powder. Take a sheet of phyllo pastry dough and brush with butter/cocoa mixture. Then sprinkle with granulated sugar and add another sheet of phyllo on top. Continue to layer the phyllo and brush with butter/cocoa mixture until 5 layers have been assembled. Place the phyllo layers between 2 pieces of parchment, then sandwich the paper/phyllo between 2 sheet pans. Place in oven and bake for 9 minutes or until crisp. May take longer in a conventional oven. Remove from the oven and let cool. Then remove the parchment paper and break up the phyllo into abstract pieces. On 4 plates, layer the mousse the phyllo then mousse, etc. until 3 layers are complete. Then drizzle the raspberry sauce around the mousse and garnish mint and fresh raspberrries.

CHOCOLATE CARAMEL RASPBERRY SAUCE

Steps:

• COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
• Calories 473,Total Fat Grams25.5,Calories From Fat 229,Calories From Fat Grams Pct Daily Value 39,Saturated Fat Grams 15,Saturated Fat Grams Pct DailyValue 79,CholesterolMilligrams 87,SodiumMilligrams 250,Sodium Milligrams Pct Daily Value 10,Potassium Milligrams 204,Potassium Milligrams Pct Daily Value 6,Total Carbohydrates Grams 49,Total Carbohydrates Grams Pct Daily Value 16,Dietary Fiber Grams 2.6,Dietary Fiber Grams Pct Daily Value 10,Sugars Grams 37,Protein Grams 5.1,Protein Grams Pct Daily Value 10,Vitamin A Pct Daily Value 10,Calcium Pct Daily Value 7,Thiamin Pct Daily Value 5,Niacin Pct Daily Value 11,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 7,Magnesium Pct Daily Value 18,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"

CHOCOLATE GENOISE

Steps:

• One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper
• Set a rack at the middle level of the oven and preheat to 350 degrees.
• Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer.
• Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two.
• Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes.
• Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula.
• Bake the layer about 30 minutes until it is well risen and the center is firm to the touch.
• If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper

CHOCOLATE GENOISE

Steps:

• Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees F (45 degrees C) on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
• Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is underwhipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not overmix or the batter will deflate.
• I bake the genoise on a baking sheet 99 percent of the time because then I can cut it to any size I want. Spread the batter over a parchment paper-covered baking sheet and bake in a preheated 400 degrees F (200 degrees C) oven until lightly and evenly browned and springy to the touch, about 10 minutes. If using cake pans, fill buttered and parchment paper-lined 8-inch round cake pans three quarters full. Bake at 350 degrees F (175 degrees C) until well-risen and golden brown, about 30 minutes. Genoise is baked at a higher temperature for a shorter period of time on a baking sheet than when baked in a cake pan to allow it to retain moisture; if overbaked, it will be dry and crunchy.
• Let the genoise cool slightly. Unmold and finish cooling on a wire rack to allow the air to circulate evenly around the cake. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
• VARIATION: You can easily make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup/0.8 to 1.6 ounces/25 to 50 grams) of the flour. Weigh the cocoa powder before you sift it.
• SIDEBAR: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons, 2.7 ounces or 75 grams) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added.

LEMON PUDDING CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour.
• To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
• Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnish with raspberries.

CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE

Steps:

• Line the base and sides of a 8 inch springform cake rin with parchment paper.
• Preheat oven to 350 degrees.
• Melt the chocolate and butter in a double boiler.
• In a separate bowl, whisk the egg yolks with 2 tablespoons of sugar. Stir in the melted and chocolate/butter mixture.
• Beat the egg whites with the remaining sugar in a separate bowl until very stiff.
• Quickly fold in the chocolate mixture in two batches and pour the mix in the cake tin.
• Bake for 20 minutes.
• To make the sauce, blend the raspberries, sugar, and water in a bowl. Blend until smooth.
• Pass through a sieve if you wish an extra smooth sauce.

CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350°F.
• Line the base and sides of a 8 inch spring form with greaseproof paper.
• Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
• Let slightly cool.
• Whisk the yolks with 2 tbs of the sugar until creamy.
• Stir in the melted chocolate and butter and mix well.
• Beat the eggwhites with the remaining sugar until very stiff.
• Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
• Place on the middle shelf of the oven and bake for 20 minutes.
• When the cake is cooled, keep refridgerated.
• Sauce:.
• Put all the ingredients in a bowl, stir and then blend until smooth.
• For an extra smooth sauce simply pass through a sieve.

CHOCOLATE GENOISE FOR CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 400 degrees. Butter a 12-by-17-inch rimmed baking sheet, line with parchment paper, and butter the paper. Combine 1 tablespoon flour and 1 tablespoon cocoa, and coat the pan, tapping out excess. Place the egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale yellow, about 5 minutes. Transfer to a medium bowl, and set aside. Wash and dry the mixer bowl.
• Place the egg whites in the clean mixer bowl; with the whisk attachment, beat on medium speed until soft peaks form, about 3 minutes. Increase the speed to medium-high, and add the sugar gradually, until glossy stiff peaks form, about 3 minutes. Transfer the egg-white mixture to a large bowl.
• Using a rubber spatula, fold the egg-yolk mixture into the egg-white mixture. Sift the flour and cocoa powder over the top, and gently fold them into the batter. Gently pour the batter into the prepared baking sheet, and smooth the top with an offset spatula.
• Bake until cake springs back when touched, 10 to 12 minutes. Remove from oven; immediately turn cake out onto wire rack lined with parchment. Peel parchment from cake; cool completely. Use genoise the day it is made.