by Maria Teresa Jorge
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my 188 recipes »
Maria Teresa Jorge's Notes:
Expand3 egg whites at room temperature Ask a question about this ingredient
7.3 ounces very fine sugar but not icing sugar Ask a question about this ingredient
1/4 teaspoon natural vanilla extract Ask a question about this ingredient
9.7 ounces unsweetened chocolate 70% Ask a question about this ingredient
6.6 ounces butter at room temperature Ask a question about this ingredient
3 yolks Ask a question about this ingredient
5 egg whites Ask a question about this ingredient
1 tablespoon + 1 teaspoon very fine sugar Ask a question about this ingredient
1.4 ounces milk warm (1/8 cup plus2 teaspoons) Ask a question about this ingredient
2/3 cups heavy cream Ask a question about this ingredient
1 vanilla pod Ask a question about this ingredient
5 ounces bittersweet chocolate, finely chopped Ask a question about this ingredient
1 teaspoon light corn syrup Ask a question about this ingredient
For the Meringue:
Ask a question about this stepOn a stand mixer with the whisk attachment, beat the egg whites. When they reach soft peaks add 4 ounces of the sugar and the vanilla extract and continue whisking. When they reach medium hard peaks add the remainder of the sugar and beat until they are very hard, glossy and smooth.
Ask a question about this stepPre-heat the oven to 210º F.
Ask a question about this stepLine 3 baking trays with parchment paper. On the reverse side of the paper draw 3 circles of 9 inches diameter on each paper. Butter and flour the parchment papers (don’t skip this process because it will make it very easy to remove the parchment paper from the meringue without breaking them).
Ask a question about this stepDivide the meringue in 3 equal parts and spread on the 3 circles with the back of a spoon and a metal spatula, or use a piping bag with a thick plain nozzle. With the aid of a spatula, smoothen the surface, so they have equal height and the surface is as flat as possible.
Ask a question about this stepCook the meringues for 1 1/2 hours each. If you have a convection oven with more then one rack you can fit all of them in at the same time. They will come out quite white and very dry. Allow to cool and remove the parchment paper which will come out very easily while still warm.
Ask a question about this stepFor the chocolate filling mousse:
Ask a question about this stepCut the chocolate in small pieces and melt it in a bain-marie. Allow to cool to 100ºF.
Ask a question about this stepWarm up the milk to 100º F.
Ask a question about this stepIn a stand mixer with a whisk attachment, whisk the butter until very fluffy. Add the cooled melted chocolate slowly in a stream, scraping down the sides and bottom to make sure the mixture is well blended.
Ask a question about this stepIn a bowl, beat the egg yolks until they get fluffy and lighter in colour. Add the warm milk and whisk until well incorporated.
Ask a question about this stepAdd the egg yolk and milk mixture to the chocolate butter mixture and whisk until well combined.
Ask a question about this stepWhisk the egg whites to medium soft peaks.
Ask a question about this stepFold 1/3 of the egg whites with a spatula in the chocolate mixture. Then pour the chocolate mixture over the remaining egg whites and fold gently with a spatula until well mixed. Cover the bowl and chill for 2 hours.
Ask a question about this stepStaking the meringue and chocolate mousse:
Ask a question about this stepPut a meringue disk on a serving plate. With a spatula gently spread 1/3 of the chocolate mousse evenly over the top. Add the second meringue disk and gently spread 1/3 of the chocolate mousse. Add the third meringue disk and cover with the remainder 1/3 of chocolate mousse but this time use a very fine coating on top and the rest around the sides to cover completely (see photos 2 and 3) Chill for 2 days.
Ask a question about this stepPour the glaze that should be at 100ºF on the cake, spreading with a long metal spatula so the glaze coats the top and sides evenly. Allow the glaze to set for about 1 hour. This is best done with the cake on a cooling rack over a baking tray so the excess glazing can drip in the tray and the serving dish doesn’t become full of glaze.
Ask a question about this stepSoft Chocolate Glaze:
Ask a question about this stepPut the cream in a pan over medium heat. Open the vanilla pod in half and scrape out the seeds. Bring to a boil and remove from the heat and allow to infuse for 15 minutes.
Ask a question about this stepBring the cream back to a boil again, discard the vanilla pod and stir in the chopped chocolate and corn syrup with a wooden spoon or spatula until smooth and shiny.
Ask a question about this stepAllow to cool to 100ºF and use to glaze the cake as per step 18.
Ask a question about this stepThis looks and sounds completely decadent! I'll have to study the recipe awhile before I undertake such a task!
Brava!
Anelle, thank you for posting the comment. I did the same, I looked at the recipe for 2 days before getting the courage to make it. But in the end it's easy, after you do it the first time. I firts made the chocolate mousse and chilled it. Then I made the meringue and when cooked and cooled assembled them and chilled. The next morning I made the Glaze and when it reached 100ºF I poured it on the cake and chilled it. Can't tell you what it tastes 2 days later because we ate it at lunch and dinner that day.
I'm in...that looks unbelievable! And doesn't seem you can get much better than meringue and chocolate. Congrats on such a great achievement!
Thanks for your comment, it did come out really good, it was a good first try!
Bravo to your ambition!
Thank you!
I enjoyed looking at your photos and seeing the transformation of the simple meringue discs turning into a chocolate masterpiece.
Thank you for your comment. I like to post photos of the process because it helps visualize what it's all about. I'm happy that you enjoyed the photos.
Congrats on undertaking this beauty! It reminds me a bit of my wedding cake, a Gateau Marjolaine (hazelnut meringue with layers of chocolate and vanilla ganache glazed in chocolate) invented by the legendary Fernand Point.
I know the one, the hazelnut meringue is absolutely fantastic in this version, I have tried it and it's delicious. Thank you for your comment.
Thank you. Will learn as much as possible! Happy New Year
Impressive! Good for you.
Thank you for your comment. Happy New Year.
WOW!
WOW because you like it or because the recipe goes on for ages?! Just jocking. Happy New Year
Both! It looks incredible, and I'd love to try it, but I feel like I'd need a REALLY SPECIAL occasion for something like that! I'm very impressed! Happy New Year to you too - all the best!
MTJ - this looks amazing and is quite a triumph! My resolution is similar - to take on recipes that I normally wouldn't try or that scare me a little. I made an all meringue cake last year - incredibly good served with a raspberry coulis - but I love the idea of layering meringue with chocolate mousse. Have a great 2010!
Rhonda, thank you for your comment. As the mousse has very little sugar, the cake is very subtle and you don't need anything astringent to cut the sweetness that is so common with meringue and chocolate desserts. I was really amazed by the end result. Regarding trying on new recipes, let's get moving. The worst scenario is finishing in the bin but one still learns the how and why that we should avoid or not - if we don't try we never know and we don't grow. So let's all grow into new heights! Have a great 2010 yourself too.
This is my style of dessert!!! I love how the glaze is dripping down the side of the cake. It adds to that whole decadent over the top feeling. Yum!!!!