Chocolatier Stephanie van Vuuren from JackRabbit Chocolate Studio blends the art of coffee and chocolate in this mouthwatering recipe for Chocolate Cappuccino Mirror Glaze Mousse Cake. Enjoy!
Brownie layer
Ingredients:
- 225g unsalted butter
- 10g Espresso powder
- 115g 70% Valrhona Dark Chocolate
- 200g egg
- 285g sugar
- 1 vanilla bean
- 100g all flour
- 100g walnut pieces (optional)
Instructions:
In a microwave safe bowl melt the dark chocolate and the butter together in intervals of 30 seconds.
Mix the eggs with the sugar and vanilla with a whisk until all the sugar is fully incorporated. Add the espresso powder, and mix well
Add the Valrhona Baking Dark Chocolate and butter mixture into the egg batter.
Mix till until there are no signs of streaks of eggs and chocolate.
Add the sifted flour and mix well until all the flour is fully incorporated into the mixture.
Lastly add the walnut pieces and mix well.
Pour the batter in into a prepared cake sheet and spread thin
Bake at 160 for 15 min, or until done.
Set aside to cool.
Prepare chocolate mousse
Ingredients:
- 158g Full Cream Milk
- 158g Fresh Cream 35% Fat
- 185g Egg Yolks
- 5g Gold Gelatine Sheets
- 262g Dark Couverture 70%
- 70g Egg Whites
- 60g Inverted Sugar
- 60g Glucose
- 255g Fresh Cream 35% Fat
Method:
Semi-whip the cream and set aside in the fridge. Pre-soak the gelatine in a bowl of cold water. Create a crème anglaise by boiling the milk and cream in a saucepan.
Separately mix the egg yolks together and then pour the boiled milk and cream over the egg mixture.
Place back into the saucepan and on a low heat stir until it reaches 75°C. Strain immediately over the dark couverture and whisk to combine. Add in the pre-soaked gelatine.
Place the egg whites, invert sugar and glucose in a mixing bowl and place it on a double boiler stirring until it reaches 60°C.
Remove from the heat and whisk on a mixer to create a meringue. Semi-whip the fresh cream (B) and set aside in the fridge. Fold a small amount of the meringue through the chocolate base and then fold through the remainder, lastly folding through the semi-whipped cream.
Chocolate and coffee Creamer
Ingredients:
- 530g Cream 35% Fat
- 120g Egg Yolks
- 60g Caster Sugar
- 10g Espresso Powder
- 160g Valrhona Dulchey
- 260g Valrhona Milk Couverture
Method:
Set aside to cool slightly.In a medium saucepan boil the cream. In a large bowl mix the egg yolks , espresso powder and sugar together with a whisk. Pour the boiled cream over the egg yolk, coffee and sugar mixture. Place the mixture back on the stove and re-heat the mixture to 80°C (176°F), while stirring continuously, to produce what is called an anglaise. Strain the anglaise over the two chocolates and whisk until all the chocolate is melted.
COMPOSITION
In a ring mould pipe the chocolate mousse in around and use an offset spatula to spread the mousse up the sides of the mould. Pipe the cold creamer into the mould (you could freeze this if you are more prepared and have a mould that fits into the final mould) over the bottom layer of chocolate mousse.
Pipe another layer of mousse and smooth layer out.
Place brownie layer on the top of the mousse layer and press into mousse.
Scrape the excess mousse off the top, and freeze whole mousse cake till solid.
Prepare glaze
(Mirror Glaze recipe Adapted from Kristin Tibbals)
Ingredients:
- 18g gold gelatine sheets
- Bowl of chilled water
- 160g water
- 126g caster (superfine) sugar
- 185g liquid glucose
- 160g Valrhona neutral Glaze
- 115g condensed milk
- 207g Valrhona Ivoire
- 10g White colour
- 10g Red colour
- 10g Blue colour
Method:
Pre-soak the gelatine sheets in a bowl of chilled water until it becomes soft and pliable. Boil the water, sugar and glucose. Remove from the heat and add in the neutral glaze and re-boil. Remove from the stove and add in condensed milk and pre-soaked gelatine. Pour over the white chocolate and emulsify with a stick blender. Strain into a jug and sieve in the white colour. Emulsify once again with a stick blender. Separate the glaze by retaining half the white glaze and place a quarter in one jug and a second quarter in a second jug. Sieve the red colour into one jug and emulsify it with a stick blender. Colour the last quarter by sieving in the purple colour. Cool the glazes to 30-34°C.
If the glaze is too thick, adjust as necessary with sugar syrup or water. Once at the right temperature layer the different colours in a jug starting and ending with the white. The thinner the layer of colours the thinner the stripes; the thicker the layers the bolder your stripes will be.
Remove cake from freezer and set the frozen cake on a ring with a mat underneath. Pour the prepared layered glaze over the cake. Once it stops dripping trim the drips of glaze off with a small sharp knife. Place the finished cake onto a plate or board.
