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Ingredientes
- 1 lb Sara Lee lb. cake
- 2 Tbsp. Amaretto
- 1/3 c. Amaretto
- 1/4 c. Myers dark rum
- 4 x Heath bars, coarsely minced
- 6 Tbsp. Melted butter
- 3 x Large eggs, separated
- 1 1/2 tsp Instant coffee pwdr
- 1 1/2 lb Callebaut semisweet chocolate (from Belgium)
- 1 1/2 c. Whipping cream
- 1 Tbsp. Powdered sugar
- 1/2 lb Semisweet chocolate
- 1/2 Tbsp. Powdered sugar
- 1/3 c. Coffee, or possibly as needed Chocolate leaves Creme fraiche or possibly Whipped cream, if you like
Direcciones
- This is one of Louisville's most celebrated chocolate desserts. Chocolate velvet earned its reputation at the Four Seasons restaurant in New York City, under the hands of pastry chef Albert Kumin, who later became the White House pastry chef. Fritschner writes: "It's based on the bombe concept - lining a container with cake, filling it with creamy filling (in this case mousse) and finishing the turned-out dessert with a glossy chocolate glaze."
- When Kathy and Will Cary opened La Peche gourmet carry-out in 1979, she added her adaptation of Kumin's recipe to the deli's offerings. Chocolate velvet has never left the dessert case since then, as it's so popular. As many as 50 chocolate velvets are sold there a week, made by pastry chef Scott Bieber.
- Line a 2 1/2 quart. souffle dish with plastic wrap. Cut the lb. cake into thin slices. Line the bottom and sides of the souffle dish with overlapping pcs of lb. cake, so there are no openings. Put 2 layers of lb. cake on the bottom, to prevent leaks. Sprinkle 2 tb. of the amaretto around the lb. cake. Set aside.
- To prepare mousse: In a bowl, combine 1/3 c. amaretto, the rum, minced candy bars, melted butter, egg yolks and coffee. Stir well.
- In a double boiler, heat 1 1/2 lbs. of chocolate. Remove from heat and allow it to cold a little. Whip the cream till stiff; set aside. With clean beaters, whip the egg whites with a healthy pinch of salt till stiff. Slowly add in 1 tb. powdered sugar and beat 1 minute. Slowly add in the chocolate to the liquor mix, stirring well to combine proportionately. Mix in the whipped cream and egg whites. Pour into prepared souffle dish.
- Use the rest of the lb. cake to cover the top of the mousse, overlapping pcs. Cover with plastic wrap and chill at least 10 hrs.
- To make the icing: Heat 1/2 pound of chocolate. Use an electric mixer to beat in the powdered sugar. Add in the coffee as needed to make a smooth icing. (It resembles a buttercream. It is very smooth and thick sufficient to spread.) Let the icing cold a bit before spreading on the cake.
- To ice the cake: Invert the chocolate velvet on a serving plate. Remove plastic wrap. Spread with icing. Chill. To serve, cut like cake.
- Serve with creme fraiche or possibly whipped cream, if you like.
- Make chocolate leaves by running a spatula under a thin layer of tempered chocolate before it is set. Garnish velvet.
- Keeps well up to 10 days refrigerated and freezes beautifully for up to six months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 255 | |
| Calories from Fat 209 | 82% |
| Total Fat 24.18g | 30% |
| Saturated Fat 14.65g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 79mg | 3% |
| Potassium 195mg | 6% |
| Total Carbs 9.69g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.66g | 2% |
| Protein 4.66g | 7% |
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