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Receta Chocolate Paradise (1/3)
by Global Cookbook

Chocolate Paradise (1/3)
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  Raciónes: 10

Ingredientes

  • 1/3 c. Sifted cake flour
  • 1/4 c. Cocoa, sifted
  • 2 tsp Sugar
  • 1/4 tsp Baking pwdr, double acting
  • 1/8 tsp Salt
  • 4 lrg Egg yolks, at room temperature
  • 1/3 c. Sugar
  • 2 lrg Egg whites, at room temperature
  • 4 tsp Sugar
  • 2 tsp Water
  • 1 tsp Vanilla extract
  • 1 x Navel oranges
  • 2 Tbsp. Granulated sugar
  • 3 Tbsp. Grand Marnier
  • 8 ounce Semisweet chocolate, coarsely minced
  • 1/2 c. Lowfat milk
  • 1 Tbsp. Vegetable oil
  • 4 tsp Vanilla extract
  • 3/4 c. Heavy cream WHITE CHOCOLATE ORANGE MOUSSE:
  • 3 Tbsp. Grand Marnier
  • 1 1/4 tsp Unflavored gelatin
  • 6 ounce White chocolate, finely minced
  • 1/4 c. Lowfat milk
  • 1 3/4 tsp Orange zest, chopped
  • 1 Tbsp. Vegetable oil
  • 2 tsp Vanilla extract
  • 1 c. Heavy cream
  • 6 ounce Semisweet chocolate, finely minced
  • 2/3 c. Heavy cream
  • 2 Tbsp. Light corn syrup
  • 1 tsp Vanilla extract Orange slices, for garnish

Direcciones

  1. Make the cocoa sponge cake:1. Position a rack in the center of the oven and preheat to 350 degrees F. Line a 15 1/2-by-10 1/2-by-1-inch jellyroll pan with aluminum foil, leaving a 2-inch overhang on the short ends. Fold the overhang underneath the pan.
  2. Butter the aluminum foil and the sides of the pan. Lightly dust the bottom of the pan with flour and tap out the excess.
  3. In a small bowl, using a wire whisk, stir together the flour, cocoa, 2 tsp. of the sugar, baking pwdr and salt, till thoroughly blended.
  4. Sift the flour mix onto a piece of waxed paper.
  5. In a 4 1/2-qt bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg yolks at medium-high speed. Add in 1/3 c. of the remaining sugar in a steady stream. Continue beating the egg yolks for 4 to 7 min, till the batter is pale yellow and forms a thick ribbon.
  6. Lower the speed to medium and beat in the oil, water and vanilla.
  7. In a grease-free 4 1/2-qt bowl of a heavy-duty electric mixer, using a clean wire whip attachment, beat the egg whites at low speed till frothy. Gradually increase the speed to medium-high and continue beating the whites till they start to create soft peaks. One tsp. at a time, gradually add in the remaining 4 tsp. of sugar and continue to beat the whites till they form stiff, shiny peaks.
  8. Scrape one-third of the whites on top of the beaten egg yolks. Resift one-third of the flour mix over the whites and using a balloon whisk or possibly a large rubber spatula, fold the flour mix and egg whites into the egg yolk mix making sure to bring the whisk or possibly spatula near the bottom of the bowl to free any flour which may be clinging to the side of the bowl.
  9. One-third at a time, gently mix in the remaining whites with one-third of the resifted flour mix. Don't overfold the batter. Scrape the batter into the prepared pan and spread it into a thin, even layer with an offset metal cake spatula.
  10. Bake the sponge cake for 10 to 15 min, till the center springs back when gently pressed with a finger. Transfer the pan with the sponge cake to a wire rack to cold for 10 min. Using the foil as handles, lift the cake from the pan and set it on a wire rack to cold completely.
  11. Make the orange syrup:1. Using a swivel vegetable peeler, peel off eight 3/4-by-2 1/2-inch strips of orange zest. Be careful to not include any of the bitter white pith beneath the orange skin. With a large, sharp knife, mince the zest to make 1 3/4 tsp.. Set the zest aside to be used when making the white chocolate orange mousse. Squeeze the juice from the orange to make 1/4 c..
  12. (continued in part 2)