Chef Glenn Chu,
Serving Size: 10
Preparation Time: 1 1/2 hours
4 ounces Hawaiian Vintage Kea'au Chocolate
1 teaspoon vanilla
1 1/2 cups milk
1 1/2 cups sugar
4 ounces unsalted butter -- clarified
1 cup Hawaiian Vintage cocoa bean
1 cup cake flour
1/3 cup cocoa powder (bitter sweet)
2 teaspoons baking powder
1 teaspoon salt
3/4 pound Hawaiian Vintage Kea'au
2 egg white
1 1/2 ounces sugar
2 cups whipping cream
1 teaspoon vanilla
2 egg yolk -- beaten slightly
8 ounces Kea'au 1996, Hawaiian Vintage
1 cup powdered sugar
1/3 cup unsalted butter
1/4 cup cold water
For Cake Layers: Preheat
oven to 350°. Place the chocolate, vanilla, butter, and milk
in a stainless steel bowl over boiling water. Stir until melted
and well blended. Remove from heat, keep near warm burner.
Sift cocoa bean powder, flour, cocoa powder, baking flour, and
Place the eggs and sugar in a stainless steel bowl, over boiling
water. Beat the mixture for 1¸ minutes, remove from heat
and beat until the mixture thickens and becomes pale yellow.
Quickly fold sifted ingredients into egg mixture, then add melted
chocolate. Do not over-mix. Pour into an 8", buttered and
floured cake pan. Bake for 45 minutes or until a skewer plunged
into the middle of the cake comes out clean. Cool for 20 minutes,
remove cake from pan, and cool on a rack. Slice into 3 layers.
Melt the chocolate in a double boiler. Stir, until melted. Beat
the egg whites until soft peaks, and continue beating while gradually
adding the sugar.
Whip the cream with the vanilla to soft peaks. Beat the egg yolks
into the melted chocolate, remove from heat. Whip 1/3 of the whipped
cream into the chocolate, then mix in the rest of the whipped
cream and egg whites. Refrigerate for 30 minutes before using.
Melt the chocolate in a double boiler. Stir, until the heat melts
the chocolate. Sift the sugar then stir into the chocolate. Add
the butter to the chocolate and stir until well blended, remove
from heat. Add one tablespoon of water to the chocolate and mix,
then add another tablespoon of water and mix until all the water
is in the chocolate. Let sit for 5 minutes before coating cake.
Chocolate should have a fluid viscosity, not too warm and runny
nor too cold and thick.
Place a cake layer down and cover with chocolate mousse. Add the
next layer of cake on top of the first, then cover with mousse.
Finally, place the last layer on top and spread a 1/4" layer
of mousse over the top and sides of cake. Refrigerate for 1 hour.
Place cake on a wire rack. Pour an even layer of chocolate ganache
over the cake, refrigerate and cool before serving.
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