Side Pannel
Chocolate Paradise (3/3)
Chocolate Paradise (3/3)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Desserts
Ingredients List
- See part 1
Directions
Fill the loaf pan:
1. Remove the dark chocolate mousse from the freezer. Position the loaf pan
so that the one long side that is lined with sponge cake is lying parallel
in front of you. Slightly tilt the front of the pan towards you by propping
up the back of the pan lengthwise with the long handle of a wooden spoon.
2. Scrape the chocolate mousse into the loaf pan and using a small offset
metal cake spatula, carefully spread the mousse so that it covers the piece
of sponge cake on the bottom of the pan and fills in the cakelined space
between the far edge of the bottom of the pan and the opposite rim at the
top of the pan. The dark chocolate mousse will fill half of the loaf pan on
the diagonal forming a wedge shape. (At serving time, when the cake is cut
crosswise, the dark and white chocolate mousses will form two opposed
triangles.)
3. Cover the unlined long side of the pan with the third cut piece of
moistened sponge cake. Carefully fill the empty wedge-shaped space with the
white chocolate orange mousse. Trim the remaining piece of sponge cake to
fit the top of the mousse-filled loaf pan. Brush the trimmed piece of
sponge cake with the remaining orange syrup. Cover the loaf pan with the
moistened side of the sponge cake lying against the mousse. Wrap the loaf
pan in plastic and aluminum foil. Freeze the mousse cake for at least 6
hours or overnight, until firm. If desired, the mousse cake may be kept
frozen for up to 1 month.
Unmold the mousse cake:
1. Cover a 9 1/2-by-5-inch cardboard rectangle with aluminum foil. Unwrap
the mousse cake and put the foil-covered rectangle on top of the cake.
Invert the loaf pan onto the cardboard rectangle. Gently pull down on the
ends of the plastic wrap until the cake releases from the sides of the pan
and onto the cardboard rectangle. Put the cardboard rectangle with the
mousse cake onto a wire rack set on a baking sheet. Refrigerate the mousse
cake while preparing the chocolate glaze.
Make the chocolate glaze:
1. Put the chocolate in a medium bowl. In a small saucepan, set over medium
heat, heat the cream and corn syrup until the mixture comes to a boil. Pour
the hot cream over the chocolate. Let the mixture stand for 30 seconds to
melt the chocolate. Gently whisk until smooth. Stir in the vanilla.
2. Remove the plastic wrap from the chilled mousse cake. Spoon the warm
chocolate glaze over the mousse cake, coating it completely. Transfer the
mousse cake still on the cardboard rectangle to a clean baking sheet. Put
the baking sheet with the glazed mousse cake in the freezer until ready to
serve. (The mousse cake is easier to cut when kept frozen.)
3. With a sharp, thin-bladed knife, cut the mousse cake into 10 pieces,
wiping the knife blade clean between each slice. Lay the slices on dessert
plates. If desired, garnish the plates with orange slices cut into small
triangles. Let the mousse cake soften at room temperature for 5 to 10
minutes before serving.
1. Remove the dark chocolate mousse from the freezer. Position the loaf pan
so that the one long side that is lined with sponge cake is lying parallel
in front of you. Slightly tilt the front of the pan towards you by propping
up the back of the pan lengthwise with the long handle of a wooden spoon.
2. Scrape the chocolate mousse into the loaf pan and using a small offset
metal cake spatula, carefully spread the mousse so that it covers the piece
of sponge cake on the bottom of the pan and fills in the cakelined space
between the far edge of the bottom of the pan and the opposite rim at the
top of the pan. The dark chocolate mousse will fill half of the loaf pan on
the diagonal forming a wedge shape. (At serving time, when the cake is cut
crosswise, the dark and white chocolate mousses will form two opposed
triangles.)
3. Cover the unlined long side of the pan with the third cut piece of
moistened sponge cake. Carefully fill the empty wedge-shaped space with the
white chocolate orange mousse. Trim the remaining piece of sponge cake to
fit the top of the mousse-filled loaf pan. Brush the trimmed piece of
sponge cake with the remaining orange syrup. Cover the loaf pan with the
moistened side of the sponge cake lying against the mousse. Wrap the loaf
pan in plastic and aluminum foil. Freeze the mousse cake for at least 6
hours or overnight, until firm. If desired, the mousse cake may be kept
frozen for up to 1 month.
Unmold the mousse cake:
1. Cover a 9 1/2-by-5-inch cardboard rectangle with aluminum foil. Unwrap
the mousse cake and put the foil-covered rectangle on top of the cake.
Invert the loaf pan onto the cardboard rectangle. Gently pull down on the
ends of the plastic wrap until the cake releases from the sides of the pan
and onto the cardboard rectangle. Put the cardboard rectangle with the
mousse cake onto a wire rack set on a baking sheet. Refrigerate the mousse
cake while preparing the chocolate glaze.
Make the chocolate glaze:
1. Put the chocolate in a medium bowl. In a small saucepan, set over medium
heat, heat the cream and corn syrup until the mixture comes to a boil. Pour
the hot cream over the chocolate. Let the mixture stand for 30 seconds to
melt the chocolate. Gently whisk until smooth. Stir in the vanilla.
2. Remove the plastic wrap from the chilled mousse cake. Spoon the warm
chocolate glaze over the mousse cake, coating it completely. Transfer the
mousse cake still on the cardboard rectangle to a clean baking sheet. Put
the baking sheet with the glazed mousse cake in the freezer until ready to
serve. (The mousse cake is easier to cut when kept frozen.)
3. With a sharp, thin-bladed knife, cut the mousse cake into 10 pieces,
wiping the knife blade clean between each slice. Lay the slices on dessert
plates. If desired, garnish the plates with orange slices cut into small
triangles. Let the mousse cake soften at room temperature for 5 to 10
minutes before serving.
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