DOUBLE DOBOS CAKE
Ingredients
- 13 13 13eggs, separated and kept at room temperature
- 13 13 13ounces OUNCE_USVolumesugar
- 2 2 2ounces OUNCE_USVolumecocoa powder
- 3 3 3ounces OUNCE_USVolumebittersweet chocolate, melted reserved warm in a medium size bowl
Chocolate Mousse Filling:
- 5 5 5egg yolks
- 2 2 2eggs
- 4 4 4ounces OUNCE_USVolumesugar
- 24 24 24ounces OUNCE_USVolume(24% fat) heavy cream
- 8 8 8ounces OUNCE_USVolumemilk chocolate
- 6 6 6ounces OUNCE_USVolumebittersweet chocolate
Coffee Syrup
- 4 4 4ounces OUNCE_USVolumewater
- 4 4 4ounces OUNCE_USVolumesugar
- 8 8 8ounces OUNCE_USVolumecoffee (or espresso)
Instructions
- Place three racks in the oven.
- Preheat the oven to 350 degrees F.
- Line six cookie sheets with buttered and floured parchment paper.
- In a standing electric mixer, whip the egg whites on medium speed until foamy.
- Begin to stream in the 3/4 of the sugar (reserve the balance). This will take approximately 2-3 minutes.
- Whip until soft but slightly firm peaks are formed.
- Pour the room temperature egg yolks all at once into the egg whites.
- Ladle 1/4 of the egg base into the melted chocolate. Stir until homogeneous. Fold in the balance of the whipped egg mixture.
- Divide the batter evenly between 6 cookie sheets. Bake 3 at a time for 8 minutes. Turn, and continue to bake for 3-4 minutes.
- Remove from oven and cool.
- Whip the heavy cream until soft peaks are formed.
- Over a double boiler, in a medium size mixing bowl, combine the milk chocolate and bittersweet chocolate. Stir until melted and reserve.
- Over a double boiler, whip together the yolks, eggs and sugar. When it reaches 110 degrees F., remove from heat.
- Fold 1/3 of the egg mixture into the melted chocolate. Fold the balance of the egg mixture until homogeneous. Fold in the heavy cream.
- Combine all ingredients and bring to a boil in a small saucepan. Reserve.
- To assemble the cake: Line the presentation tray with a cake layer. Brush with coffee syrup. Top with chocolate mousse. With a metal offset spatula, "schmear" evenly. Continue layering with balance of cake and mousse.
ABOUT THIS RECIPE