TRIPLE CHOCOLATE MOZART CAKE 500 g dark chocolate 300 g white chocolate 100 g unsalted butter 500 ml sweet cream 5 large eggs - separated 400 g nuts - your choice of nut - not roasted or salted ⅔ cup sugar 2 tablespoons liqueur - your choice DARK CHOCOLATE CREAM Melt 250 g dark chocolate with the butter over a double boiler until consistency is smooth. Remove from heat and add 1 tablespoon of liqueur. Beat yolks and add slowly while beating, to chocolate mixture so no lumps develop. Cover and refrigerate for 3 hours. WHITE CHOCOLATE CREAM Melt the white chocolate in a double boiler with 250 ml of sweet cream until consistency is smooth. Cover and refrigerate for 3 hours. GANACHE Melt 250 g of dark chocolate with 250 ml of sweet cream in a double boiler until consistency is smooth. Remove from heat and add 1 tablespoon of liqueur. Cover and refrigerate for 3 hours. NUT MERINGUE Prepare 3 sheets of wax paper with circles drawn on them (standard springform pan diameter, approximately 26 cm). Finely chop nuts in the food processor (do not grind!). Whip egg whites until peaks form and then add the sugar, ⅓ each time, while whipping the meringue into stiff, shiny peaks. Gently fold the nuts into the meringue until it is uniform. Spread ⅓ of the meringue in the center of each wax paper circle, spread the meringue around to create a meringue circle of uniform thickness. Bake on lowest oven heat approximately 1 hour or until meringue is fully baked but not burnt. After each meringue has cooled, peel off the wax paper and set it aside. By the time you have baked all three circles, the creams will have spent 3 hours in the fridge - take each cream out and whip it until it is light and fluffy. ASSEMBLE THE CAKE On the first meringue circle, spread the dark chocolate cream. Cover with the second meringue circle, and spread on it the white chocolate cream. Cover with the third meringue circle, and spread on it the ganache, on the top and sides.
Posted on: Sun, 09 Mar 2014 09:41:43 +0000
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