Chocolate Mousse Gateau

This cake is a little more complicated than a standard

chocolate layer cake but the extra effort is well worth
it. This delicate creation is a tender chocolate mousse
cake filled with creamy rich pastry cream. It is lovely
for any event but is perfect for an elegant gathering.

INGREDIENTS

2 cup milk
1 cup granulated sugar
4 Tbsps. Cornstarch

4 egg yolks
Mousse Cake
1 vanilla bean
1 1/2 cup icing sugar
2 Tbsps. unsalted butter
1 cup good quality cocoa powderPinch salt
4 Tbsps. cornstarch
Chocolate Satin Icing
tsp. salt
1 cup unsalted butter
1 1/2 cup unsalted butter
10 ounces semi-sweet
8 large eggs, separated at room chocolate
temperature
6 ounces unsweetened
Pastry Cream
chocolate
3/4 cup heavy cream
3 cups icing sugar

PREPARATION
Cake
1.
Preheat oven to 325 degrees F
2.

Butter and flour the bottom and sides of two eight inch round cake pans.

3.

Line both pans with parchment rounds.

4.

In a small bowl combine 1 1/2 cups icing sugar with the cocoa,
cornstarch and salt and then sift to remove any lumps.

5.

In a large bowl cream butter until light and fluffy, approximately three
minutes.

6.

Add yolks to creamed butter one at a time beating well after each
addition.
1.
Add cocoa mixture to the butter mixture one tablespoon at a time
beating each time until very smooth.
2.

In a clean medium bowl beat egg whites until frothy.

3.

Slowly add remaining icing sugar by tablespoons beating until stiff and
shiny.

4.

Gently fold the egg white mixture into chocolate mixture until it is fully
incorporated.

5.

Transfer batter to pans and tap the pans to remove any trapped air.

6.

Line the outside of the pans with foil and place the pans in a large
baking pan.

7.

Fill the large pan with enough hot water to come approximately halfway
up the sides of the cake pans.

8.
9.

Place the baking pan in the oven and bake approximately 25 minutes.
Remove the pan from the oven and take the cake pans out of the larger
pan and put them onto racks to cool.

10.
Put cooled cakes into the fridge and chill for at least four hours.
Pastry Cream
1.
Pour milk into a medium sauce pan and place over medium high heat.
2.

Slice the vanilla bean in half and scrape the seeds into the milk.

3.
1.

Add the vanilla bean halves to the milk and heat milk until steamy.
In a large bowl whisk egg yolks, cornstarch and sugar until completely
combined and set aside until milk is hot.

2.

Remove the vanilla pod from the hot milk and pour the milk into the egg
yolk mixture.

3.

Whisk to combine and strain mixture back into the saucepan.

4.

Place the sauce pan back on low heat and whisk until pastry cream
thickens.

5.

Continue cooking, whisking constantly, for at least four more minutes

and remove from the heat.

6.

Stir in butter and salt.

7.

Transfer pastry cream to a bowl and cover the surface directly with cling
wrap, pushing the plastic down onto the top.
8.
Place in fridge and chill completely approximately two hours.
Icing
1.
Melt the butter and chocolates in a large bowl placed over gently
simmering water, whisking constantly.
2.
3.

Remove mixture from the heat and whisk in the heavy cream.
Add icing sugar in four batches whisking after each addition until all the
sugar is well incorporated.

4.

Whisk or stir in vanilla until the icing is very smooth

5.

Set icing aside covered until it is needed for the cake

6.

Take cakes out of the fridge when it is cooled and unmold the cakes
from the pans.

7.

Peel the parchment paper off the bottom of the cakes.

8.

Place cakes right side up and level off the tops with a sharp serrated
knife.

9.

Cut the cakes in half horizontally to create four layers and place first
layer on a cake board.

10.
Fill a piping bag with the prepared chocolate icing with a large round tip
or just the coupler in place.
11.
Pipe a circle of icing all around the edge of the cake layer to create a
dam for the pastry cream.
12.
Spoon one third of the prepared chilled pastry cream into the center of
the icing circle and spread the cream to the edges.
13.
Top the first iced cake layer with the second layer pressing down gently
to create a seal.
14.
Repeat the filling process for the second and third layers and top with
the last layer.
15.

Chill the cake for at least an hour to set the icing

16.
Frost the outside of the cake with the leftover chocolate icing and
decorate with the desired

How to Make Chocolate

Curls
Chocolate Curls Add Flair to Any Dessert

Have you seen desserts in restaurants topped by dramatic curls of chocolate? Did
you know you can create the same effects at home? Here is a quick photo guide
showing you how to transform a block of chocolate into a beautiful decoration.
To make chocolate curls, you will need a good-quality "molding" chocolate--note that
regular chocolate will not produce the same results. I personally like Felchlin Ultra
Gloss Dark Chocolate, but there are a number of options available. You will also need
a cake or loaf pan, an oven, and a cheese slicer.

(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.

1. Prepare Your Chocolate

You want your chocolate to be in a solid, smooth block for curling, so melt it carefully and
pour it into a cake or loaf pan. You will probably need at least a pound of chocolate to make a
sizable block. Allow the chocolate to cool and harden completely in a cool, dry place,
preferably overnight. Run a knife around the edges, and it should be easy to invert and
remove once it is completely solid. Place your block of chocolate on a piece of sturdy
cardboard, make sure your cheese slicer is clean, and you're ready to go!

(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.

2. Use Less Pressure to Create a Chocolate

"Fan"
To create a chocolate piece that fans out in waves, first warm the chocolate slightly by placing
it in a warm oven for 5-7 seconds. Remove the chocolate from the oven after five seconds and
attempt to make a curl or wave. If it chips off in small pieces, return it to the oven to warm for
another few seconds. Do not let it melt! You simply want your chocolate to be pliable.
Next, with light pressure, run the cheese slicer down the block of chocolate. You simply want
to skim off a small layer, not cut into the chocolate.

(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.

3. Shape the Chocolate Fan

As you are creating your fan shape, you can use your free hand to guide the strip of chocolate
into gentle folds, waves, or a fan shape. If your hands are very warm and start melting the
chocolate, use thin plastic gloves.

(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.

4. Decorate Pastries With Your Chocolate

Fan
In this example, a florentine shell has been used to encase chocolate mousse, decorated with
large chocolate fans. Chocolate fans also look lovely on individual slices of cake, tart, or as
plating decorations.

(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.

5. Use More Pressure to Create Chocolate

Curls
Just like when you are making chocolate fans, the chocolate needs to be slightly warm and
pliable to make chocolate curls. Warm it in the oven just until it is able to be molded, but not
so much that it starts to melt around the edges. With a firm grip on the cheese slicer, and
employing a steady amount of pressure, slowly draw the slicer in a straight line down the
block of chocolate. You can use your free hand to help form the chocolate into a nice curl.

(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.

6. Make Curls of Different Sizes

Once your curl has reached the desired size, remove it with your other hand and place it on
your pastry, or on a sheet of parchment to be used later. You will soon find that depending on
the speed of your movement and the pressure you apply, you can easily make curls of various
sizes. If you are making a large amount of curls at once, you may need to re-warm the
chocolate briefly if it starts to chip or break apart.

(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.

7. Chocolate Curls Enliven Pastries

Chocolate curls can transform a simple cake or tart into a masterpiece. In this example, a
chocolate-raspberry tart is encircled with chocolate "cigarette curls" (very slender, uniform
curls) that enclose the mousse filling. The overall effect is easy to produce, but visually
striking and absolutely delicious.

(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.

8. Make A Variety of Chocolate

Decorations
You can experiment with making a variety of curls, fans, swaths, and other shapes out of your
molding chocolate. You will find that small differences in the movement and pressure of the
slicer will produce big differences in your chocolate decorations. Play around and have fun!

(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.

9. Go Crazy With Chocolate Decorations

This flourless chocolate cake is decorated with a wide variety of chocolate curls, fans, and
ribbons. When creating this effect, you want to have the cake nearby so you can pile it with
the curls as soon as they are created--once they re-harden they might be too stiff to work into
an integrated arrangement like the one pictured. If you are dissatisfied with some of your
efforts, place them near the bottom of the cake so that later curls and ribbons can cover them
up. Your guests will be amazed at the beautiful cake you created, and will never guess how
easy it can be to make professional chocolate decorations!