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Coffee and Chocolate Gâteaux

Coffee and Chocolate Gâteaux

 
 

 

Ingredients

Chocolate Mousse Centre:

500g Dark Chocolate, melted

6 eggs

700ml cream, whipped

4 gelatine leaves, soaked

Genoise (Sponge):

8 eggs

250g cake flour

250g castor sugar

Pinch of salt

Coffee Syrup

250g sugar

250ml water

50ml strong coffee

Method

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.

Bon Apetite

 

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