Beruflich Dokumente
Kultur Dokumente
25 gm
5 tbsp + 1 tsp
2 tbsp
1/4 tsp
1 yolk
15 gm
7 tbsp
1/4 tsp
<1/4 tsp
pinch
4 tbsp
4 tbsp
1/4 tsp
1 tbsp
1/4 cup
85 gm
1/2 cup + 2 tbsp
Preparation
:: For the cake ::
1. Melt chocolate. (I microwave 2 sets of 30 seconds. Keep stirring in between t
he set) and set it a side to cool down to warm bath temperature
2. In a mixer, beat butter, sugar and cocoa powder till smooth and fluffy.
3. Add one egg at a time.
4. Add melted chocolate
5. Mix all the dry ingredients in a bowl
6. Slowly add dry ingredients to the mixer and mix on a low speed.
7. Combine milk and water and microwave it for 45 seconds then slowly add to the
mixture.
8. Mix till well combined. (Don t forget to scrap the side)
9. Half sheet pan (1813), first sprayed with nonstick cooking spray and lined wit
h parchment. Pour the batter and bake for about 15 mins at 350 F.
It should look like this .Let it cool while you make the mousse!
:: For the dark chocolate mousse ::
1. Sprinkle powdered gelatin evenly over a small bowl with the water to rehydrat
e.
2. Heat the milk to a simmer in a small sauce pan. Don t go anywhere. Watch it so
it doesn t boil all over.
3. Turn OFF the heat (This is important. When subjected to high heat, gelatin de
teriorates and turns grainy) and then scrape the gelatin blob into the hot milk.
Swirl the pan around until it s completely dissolved.
4. Pour this milk/gelatin concoction over the finely chopped chocolate. Let it s
it for 2 mins. Then whisk. It will melt the chocolate.