Greetings one and all! I am really sorry about the lack of posts over these last couple of weeks, but I have been very busy with the personal chef service that I run. I am expanding and taking on new customers and, well, let’s just say I am going to have to hire some help in the very near future.
Deliveries of customers' food has become an issue for me because I am spending more time in the kitchen cooking and putting orders together, then going home and doing everything you have to do to keep a new, small business running. By the end of the day I am drained. So one of the things on my to-do list this week is to hire a delivery person.
This year seems to be flying by; we are already into the middle of February, football season is already over, and Valentine’s Day is right around the corner. Every Valentine’s Day I would bake a heart-shaped cake for Irwin. I know it sounds corny but he loved anything I baked, and I loved Irwin doing for him brought me great pleasure, not to mention it put a great big smile on his face. I also loved the way the heart shaped cake pan looked.
When I first started to bake the heart-shaped cakes, I could not find a heart-shaped pan, but now you can find them everywhere. For those of you who have asked for a link for a heart-shaped pan, I Googled it this afternoon so here is the link:
That should bring you right to a few different pans in all prices ranges, all you have to do is pick the one that is right for you, add your favorite cake recipe, and enjoy! One of my favorite cakes to make is a chocolate mousse cake. I would make the cake and put the batter in the heart shaped pan, and then I would fill it and ice it. Mmm, delicious cake! Here is the recipe for a great cake on a day made for lovers.
Take the time and make this cake for that someone special in your life, and they will definitely show you their appreciation.
HAPPY VALENTINE’S DAY TO ONE AND ALL. May you each find that special someone to share your life with, the person who completes you and puts that smile on your face, as Irwin did for me!
CHOCOLATE MOUSSE CAKE
INGREDIENTS
Chocolate Génoise:
3/4 plus 1 tablespoon (118 grams) all-purpose flour, sifted
3/4 cup (70 grams) unsweetened alkalized cocoa powder, sifted
6 large eggs
1 cup (200 grams) sugar
2 tablespoons (28 grams) unsalted butter, melted
Milk and Dark Chocolate Mousses:
3 1/2 cups (812 grams) heavy cream
5 ounces (142 grams) milk chocolate, finely chopped
5 ounces (142 grams) bittersweet chocolate, finely chopped
Sugar Syrup:
1/4 cup (50 grams) sugar
DIRECTIONS
Make the chocolate génoise:
1. Preheat the oven to 350°F. Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
2. Whisk together the flour and cocoa powder in a medium bowl; set aside.
3. Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
4. Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
Make the milk and dark chocolate mousses:
5. In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups (580 grams) of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
6. Put the milk and dark chocolate in two separate medium bowls. Bring the remaining 1 cup (232 grams) cream to a boil in a small saucepan. Pour 1/2 cup (116 grams) of the hot cream over the milk chocolate and the remaining 1/2 cup (116 grams) over the bittersweet chocolate. Gently whisk the milk chocolate until it is completely melted and the mixture is smooth. Whisk the dark chocolate until smooth.
7. Let the chocolate mixtures cool for 10 minutes. Fold the milk chocolate mixture into one bowl of whipped cream. Fold the dark chocolate into the remaining whipped cream.
Make the sugar syrup:
8. Combine 1/4 cup (59 grams) water and the sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Let the syrup cool to room temperature.
Assemble the cake:
9. Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the sugar syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with syrup. Scrape the milk chocolate mousse onto it, smoothing it into an even layer. Chill the cake for at least 2 hours and up to 24 hours.
10. To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.
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