08 Mar 2013 Coffee and Chocolate Gâteaux
Chocolate Mousse Centre:
500g Dark Chocolate, melted
700ml cream, whipped
4 gelatine leaves, soaked
250g cake flour
250g castor sugar
Pinch of salt
50ml strong coffee
For the sponge
Set oven to 180 ºC. Sieve the flour 3 times and set aside. Whisk the eggs and sugar till pale and double in volume. Carefully fold the flour into the egg mixture using a metal spoon. Spread out on a non-stick baking tray and bake for about 6-10 minutes.
For the mousse
Melt chocolate over a bain-marie or in the microwave 30 seconds at a time till the chocolate is completely melted. Whip the eggs over hot water until they reach the ribbon stage. Add the soaked gelatine leaves to the egg mixture. Then add the chocolate to the eggs while whisking, to prevent lumps. When the mixture has cooled down to room temperature, fold in the whipped cream. Place in the fridge till the mousse has set, or for at least 2 hours.
For the coffee
Add all the ingredients into a pot and boil for at least 10 minutes or till syrupy, then allow to cool completely.
How to assemble
Cut the sponge in 4 equal squares. Generously brush the sponge with the coffee syrup – don’t be afraid of using too much. Then scoop 1/3 of the mousse on top of the first layer of soaked sponge and spread it with a hot knife (use hot water to keep the knife hot). Place the second layer of sponge on top of the mousse, and then cover with mousse again. Continue until you have 3 layers of mousse and 4 layers of sponge. Place in the fridge for two hours to allow the layers to set.
Slice the gateaux into 2 cm slices and serve.