Wednesday, July 14, 2010
Malted Chocolate Mousse Cakes
Makes about 8
1/2 cup plus 2 tablespoons (45 g) cocoa powder
3 tablespoons flour
2 tablespoons cornstarch
5 large eggs, separated
2/3 cup (125 g) sugar
4 large egg yolks
1 teaspoon salt
1/4 up (50 g) vegetable or canola oil
3 tablespoons buttermilk
Malted Chocolate Mousse
3/4 cup (168 g) whole milk
1/2 cup (98 g) sugar
1/4 teaspoon salt
1/4 cup (37 g) malted milk powder
6 large egg yolks
1 1/4 teaspoons powdered gelatin, dissolved in 1 tablespoon cold water
5 ounces (150 g) bittersweet chocolate, roughly chopped
1 cup (226 g) whipping cream
To make the cake:
Preheat the oven to 350 degrees F. Spray an 11 x 17 baking pan with cooking spray, line with parchment paper, and spray again. If you can find a pan with a rim at least 1" high, that's probably best - some jelly roll pans might a little too shallow.
Sift the cocoa, flour, and cornstarch into a bowl and set aside.
In stand mixer with the whisk attachment, whisk the egg whites at medium-high speed until soft peaks star to form. Add 1/3 cup of the sugar in a slow, steady stream. Continue whisking medium-soft peaks have formed. Do not overwhip the whites. Scrape the whites into a bowl, and clean the mixer bowl and whisk.
Place all 9 egg yolks in the clean mixer bowl and whisk on medium until they are combined. Add the salt and remaining sugar in a slow, steady stream. Continue whisking until the mixture is pale yellow and very thick.
Whisk about half of the egg whites into the egg yolk mixture by hand to lighten it up. Fold in the dry ingredients carefully until almost fully incorporated. Fold in the rest of the egg whites carefully.
Whisk the oil and buttermilk together in a bowl. Fold into the batter until fully incorporated.
Spread the batter into the pan and even out the surface with an offset spatula. Bake for 10 minutes, rotating halfway through. The surface should be just dry and springy to the touch. Let cake cool on rack.
To make the mousse,
combine the milk, sugar, and salt in a small saucepan. Heat on stove over medium heat until the sugar dissolves and bubbles are starting to form around the edges. Whisk in the malted milk powder and cook until fully dissolved. Remove mixture from heat.
Whisk the egg yolks together in a large bowl. Pour in about half of the malted milk mixture in a steady stream, whisking constantly to prevent the egg yolks from cooking. Pour the egg mixture back into the saucepan and return to the stove. Cook for another 2 minutes, stirring constantly.
Remove saucepan from heat and add the gelatin. Stir until the gelatin is fully dissolved. Add in the chocolate and stir until fully melted and incorporated. Let mixture sit and cool to room temperature, about 1 hour.
Whip the cream to soft peaks. Fold gently into the chocolate mixture. The mixture may look very liquidy now but it will firm up as it cools and the gelatin sets.
When the mousse seems thick enough to spread, you can assemble the cakes. Place 8 cake rings on a baking sheet lined with parchment paper or a Silpat. Use a 2 1/2" round cookie cutter to cut out circles from the cake. You want to have 3 circles of cake for each cake ring. Place a circle of cake into the bottom of a cake ring. Spoon some mousse in. Top with another circle of cake, some more mousse, and the final circle of cake. If you have room you can spoon some mousse on top, but depending on how soft your mousse is it might make it trickier for the cake to hold its shape.
Chill cakes in the refrigerator overnight.
Unmold cakes shortly before serving them. Dust a little cocoa powder on top if desired.