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Ingredientes
- 2 Tbsp. Unsalted butter melted
- 1/2 lb Unsalted butter - (minus 2 tbspns)
- 8 ounce Semisweet chocolate broken 1/2-ounce pcs
- 8 x Egg yolks
- 3/4 c. Granulated sugar
- 4 x Egg whites
- 2 pt Strawberries stems removed
- 16 ounce Semisweet chocolate broken 1/2-ounce pcs
- 4 ounce White chocolate broken 1/2-ounce pcs
- 6 x Egg whites
- 2 Tbsp. Granulated sugar
- 1 c. Heavy cream Semisweet Chocolate Ganache see * Note
Direcciones
- Lightly coat the insides of three 9- by 1 1/2-inch cake pans with some of the melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside.
- Preheat the oven to 325 degrees.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 min. Remove from heat, stir till smooth, and hold at room temperature.
- Place the egg yolks and 3/4 c. sugar in the bowl of an electric mixer fitted with a paddle. Beat on high till slightly thickened and lemon-colored, about 4 min. Scrape down the sides of the bowl and beat on high for an additional 2 min.
- While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl till stiff but not dry, about 3 to 4 min. Using a rubber spatula, fold the melted chocolate mix into the beaten egg yolk mix. Add in a quarter of the beaten egg whites and stir to incorporate, then gently mix in the remaining egg whites. Divide the batter between the prepared pans, spreading proportionately, and bake in the preheated oven till a toothpick inserted in the center comes out clean, about 25 to 30 min. Remove the cakes from the oven and allow to cold in the pans for 15 min. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and chill cakes for 30 min.
- To prepare the chocolate and strawberry mousse, reserve the 12 best-looking strawberries to decorate the top of the cake. In a food processor fitted with a metal blade, puree 4 ounces of strawberries (12 medium-sized berries should yield 1/2 c. of puree). Set aside till needed. Chill the remaining berries till needed (which includes the 12 berries for decoration).
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 min. Remove from the heat and stir till smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mix. Keep at room temperature till needed.
- In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high till soft peaks form, about 2 min. Continue to whisk on high while gradually adding 2 Tbsp. sugar. Whisk till stiff but not dry, about 30 seconds. Set aside at room temperature till needed.
- Using a hand-held whisk, whip the heavy cream in a well-chilled stainless steel bowl till stiff. Fold a quarter of the egg whites into the melted chocolate mix, then mix in the whipped cream. Now mix in the remaining egg whites. Set aside at room temperature till needed.
- Assemble the springform pan. Spread 1/2 c. of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem-side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 c. of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 c. mousse, remaining strawberries, and 3 more c. mousse). Top the mousse with the remaining cake layer and gently press into position. Chill the cake for 2 hrs (don't freeze).
- Chill 1 c. of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature till needed.
- Remove the sides from the springform pan (don't remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 Tbsp. of room-temperature ganache. Proportionately spread the remaining amount of this ganache over the top and sides of the cake. Chill the cake for 1 hour.
- Transfer the chilled c. of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 proportionately-spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Chill the cake for 30 min.
- Cut the cake with a serrated slicer, heating the blade of the slicer under warm running water before making each slice. Allow the slices to come to room temperature for 20 to 30 min before serving.
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14 de Noviembre de 2011Does it get any better than strawberries and chocolate. What a fabulous dessert.
