The Chocolate Traveller Magazine

October 15, 2005 16:30

RECIPE INGREDIENTS

Devils Food Cake
450g. sugar
250g. All purpose flour
100g. Cocoa
1 tablespoon. Baking Soda
1 1/2 teaspoon. Baking Powder
1 1/2 teaspoon. salt
Sifted into a bowl

100g. Butter melted
4eggs+4yolks
1 1/2 cups Buttermilk
1 1/2 cups Coffee
1 tablespoon Vanilla Paste
Whisked together in a separate bowl
Add the wet to the dry and whisk

Bake: 900g per sheet 350 degrees F 5min turn, then 5 more min.

Chocolate Mousse (750g)
100g. Eggs
100g. Sugar
300g. 64% dark chocolate melted (See my recommendation)

400g. whipped Cream

Whisk eggs in electric mixer

Add 50g water to sugar, cook on stovetop at 220 degrees F

Cooked sugar is added to whisked eggs. Whisk until cool

64% chocolate is melted, add to egg/sugar mixture, combine well then fold in whipped cream. Spread this on top of the devils food cake

Jaconde (1sheet 325 5min+5min) 650g. each
150g. Peanuts
150g. Powdered Sugar
125g. Eggs
80g. Yolks
50g. Peanut Butter
120g. Cake Flour
4g. Salt

200g. Egg Whites
100g. Sugar

Grind Peanuts and powdered sugar. Put into mixing bowl with remaining ingredients. Combine well.

For egg whites & sugar, make common meringue and fold into peanut mixture. Bake on one sheet at 325 degrees for 10 minutes.

Peanut Butter Mousse
325g. Eggs
175g. Icing sugar
4g. salt
3 sheets gelatin+ 50g. cream
700g. Peanut Butter

500g. whipped Cream

Combine eggs & powdered sugar and whisk until tripled in volume. Add the 3 sheets of gelatin that is bloomed and melted. Add the peanut butter and salt until well combined.

Fold in whipped cream.

Peanut butter mouse is split into two equal portions. Spread one layer on top of the jaconde and the other on top of the second layer of Devils Food Cake. The layers should appear in the following order:

Devils Food Cake
Chocolate Mousse
Jaconde
Peanut Butter Mousse
Devils food cake
Peanut Butter Mousse
Chocolate Glaze

Chocolate Glaze
150g. Clear Glaze
88g. Cream
88g. water
44g. cocoa

Simmer in a pot. Add 100g 64% chocolate, mix until melted. Strain and glaze the cake.

Espresso Sauce
1ltr. Cream
1cup milk
12 yolks
80g. Sugar
2 tablespoons Espresso Powder
4 Sheets Gelatin
Make standard creme anglaise, add the bloomed gelatin, strain and chill.

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Magazine Contents

• Chocolate Recipes
• Chocolate Bars
• Recipes Fom The Web
• Chocolate News
• Chocolate Features
• Healthy Chocolate
• Chocolate Glossary
• Best Chocolate Awards
• Chocolate Bar Reviews

In This Section

• Chocolate Mousse
• Valrhona’s Caraibe Chocolate Delice
• Bitter Chocolate Tart
• Hot Chocolate Coulant
• Tropical Chocolate Tart
• Dark Chocolate Mousse
• Rhubarb Parfait
• Chocolate Soufflé
• Cherry Delice
• Hot Chocolate Macaroon
• Double Chocolate Tartlet
• Ugly Chocolate Omelette
• Chocolate Mushroom Parfait
• Chocolate Marquise
• Caviar & Chocolate
• Chocolate Tart
• Chocolate Opera Cake
• Hot Chocolate Tartlets
• Texture of Chocolate
• Chocolate Cake with Raspberries in Framboise Cream
• Chocolate Pudding With Chocolate Fudge Sauce
• Lemon Soufflé
• Chocolate Mini Cakes
• Chocolate Fondant
• Chocolate Sl*t
• Chocolate Tastes & Textures
• Slow Cooked Chocolate Fondant
• Chocolate Feuillentine
• Chocolate Sumatra Bar

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	Minigrams, Dark Chocolate chips Michel Cluizel £16.95