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Berry Mousse Chocolate Panna Cotta Fudge Cakes
Berry Mousse Chocolate Panna Cotta Fudge Cakes
- Recipe Submitted by Healthy Recipes on 01/21/2014
Category: Cakes
Ingredients List
- Chocolate Genoise
- 3 large eggs
- 3 large egg yolks
- 1 teaspoon vanilla extract
- pinch of salt
- 3/4 cup of sugar
- 1/2 cup cake flour
- 1/4 cup dark cocoa
- Simple Syrup
- 1/2 cup water
- 1/4 cup sugar
- 1 -2 tablespoons Chambord or Framboise*
- * If you”™d prefer to0 refrain from the alcohol, replace with a berry juice of some sort.
- Chocolate Panna Cotta Layer (adapted from Williams-Sonoma)
- 3/4 cup heavy cream
- 1 teaspoon powdered gelatin
- 1 tablespoon water
- 2 tablespoons mascarpone cheese or additional
- heavy cream
- 1 tablespoons sugar
- Pinch of salt
- 2 ounces bittersweet or semisweet chocolate
- finely chopped
- Toasted Hazelnut Ganache Layer
- 3/4 cup hazelnuts, (about 3 ounces) skinned and toasted
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
- 4 ounces semisweet or bittersweet chocolate, chopped
- Double Berry Mousse Layer
- 2 teaspoons unflavored gelatin
- 4 tablespoons cold water
- 2 tablespoons lemon juice
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1/2 cup granulated sugar, divided
- 1 egg white
- 3/4 cup heavy cream
Directions
FOR THE CHOCOLATE GENOISE LAYERS:
1. Preheat the oven to 400F and set a rack in the middle. Lightly spray a 12×17 baking sheet with parchment paper (I spray it with a little cooking oil to stick). Butter or slightly spray the parchment liner.
2. Whisk the eggs, egg yolks, vanilla, salt and sugar together in a large bowl over a pan of simmering water. Whisk gently until the mixture is just lukewarm, about 100F on a candy thermometer (or test with your finger ”“ it should be warm to the touch). Transfer the mixture to the bowl of a stand mixer fitter with the whisk attachment (or hand held beaters) and whip on medium-high speed until the egg mixture is cooled and tripled in volume. The mixture will be thick and will form a slowly dissolving ribbon falling back onto the bowl when the whisk is lifted.
3. Over a medium bowl or a piece of parchment paper, sift together the flour and cocoa. Add one-third of the flour mixture to the beaten egg mixture. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl to prevent the flour mixture from making lumps. Repeat with another third of the flour mixture and finally with the remainder. Pour the batter into the prepared pan and smooth the top with an offset spatula.
4. Bake the Genoise for about 10 to 12 minutes. Make sure the cake does not over bake and become too dry or it will not roll properly. Let cool on a rack. Remove the cake from the baking sheet and invert it on a larger piece of parchment paper. Peel of the parchment paper that was lining the baking sheet. Set the cake aside.
FOR THE SIMPLE SYRUP:
1. In a small saucepan set over medium high heat, bring all the ingredients to a simmer until the sugar dissolves, stirring occasionally. Let cool to room temperature.
FOR THE TOASTED HAZELNUT GANACHE LAYER:
1.Place toasted hazelnuts in plastic bag and crush with rolling pin.
2. Combine cream, butter and sugar in small saucepan and bring to gentle boil over medium heat, stirring occasionally. Remove pan from heat and add chopped chocolate, swirling pan to cover chocolate with hot cream. Let stand for 3 minutes to melt chocolate. Gently whisk chocolate mixture until blended. Mix in crushed hazelnuts. Cool slightly before assembling.
FOR THE CHOCOLATE PANNA COTTA LAYER:
1. Pour 2 tablespoons of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved, or. nuke in the microwave for 3 -5 seconds.
2. Meanwhile, in a saucepan over medium heat, bring the remaining cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.
3. Add the melted gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl.
4. Cover the panna cotta with plastic wrap and refrigerate until slightly thickened, but not set, about 1 hour or a little less. I let mine set too long, resulting in an uneven layer of panna cotta.
1. Preheat the oven to 400F and set a rack in the middle. Lightly spray a 12×17 baking sheet with parchment paper (I spray it with a little cooking oil to stick). Butter or slightly spray the parchment liner.
2. Whisk the eggs, egg yolks, vanilla, salt and sugar together in a large bowl over a pan of simmering water. Whisk gently until the mixture is just lukewarm, about 100F on a candy thermometer (or test with your finger ”“ it should be warm to the touch). Transfer the mixture to the bowl of a stand mixer fitter with the whisk attachment (or hand held beaters) and whip on medium-high speed until the egg mixture is cooled and tripled in volume. The mixture will be thick and will form a slowly dissolving ribbon falling back onto the bowl when the whisk is lifted.
3. Over a medium bowl or a piece of parchment paper, sift together the flour and cocoa. Add one-third of the flour mixture to the beaten egg mixture. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl to prevent the flour mixture from making lumps. Repeat with another third of the flour mixture and finally with the remainder. Pour the batter into the prepared pan and smooth the top with an offset spatula.
4. Bake the Genoise for about 10 to 12 minutes. Make sure the cake does not over bake and become too dry or it will not roll properly. Let cool on a rack. Remove the cake from the baking sheet and invert it on a larger piece of parchment paper. Peel of the parchment paper that was lining the baking sheet. Set the cake aside.
FOR THE SIMPLE SYRUP:
1. In a small saucepan set over medium high heat, bring all the ingredients to a simmer until the sugar dissolves, stirring occasionally. Let cool to room temperature.
FOR THE TOASTED HAZELNUT GANACHE LAYER:
1.Place toasted hazelnuts in plastic bag and crush with rolling pin.
2. Combine cream, butter and sugar in small saucepan and bring to gentle boil over medium heat, stirring occasionally. Remove pan from heat and add chopped chocolate, swirling pan to cover chocolate with hot cream. Let stand for 3 minutes to melt chocolate. Gently whisk chocolate mixture until blended. Mix in crushed hazelnuts. Cool slightly before assembling.
FOR THE CHOCOLATE PANNA COTTA LAYER:
1. Pour 2 tablespoons of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved, or. nuke in the microwave for 3 -5 seconds.
2. Meanwhile, in a saucepan over medium heat, bring the remaining cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.
3. Add the melted gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl.
4. Cover the panna cotta with plastic wrap and refrigerate until slightly thickened, but not set, about 1 hour or a little less. I let mine set too long, resulting in an uneven layer of panna cotta.
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