Recipe Booklet

11
1 teaspoon pure vanilla extract
Combine all ingredients in saucepan and
place over medium heat. Heat mixture until it
is almost simmering. Reduce heat to medium
low and mix on speed 2, until all the choco-
late is melted and mixture is well combined,
smooth, creamy and homogenous with no
visible bits of chocolate remaining. This pro-
cess takes approximately 8 minutes.
Before using, transfer to a bowl and
refrigerate mixture for about an hour until
it sets. Deep Mocha Frosting can be made
in advance and refrigerated. Remove from
refrigerator about an hour before using
to allow frosting to come to a spreadable
consistency.
Nutritional information per serving
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CHOCOLATE MOUSSE
CAKE ROLL
Makes 12 servings
nonstick cooking spray
For the mousse:
12 ounces semisweet chocolate,
roughly chopped
2
1
⁄2 cups heavy cream, divided
1 tablespoon coffee liqueur
For the cake:
8 ounces semisweet chocolate
1
⁄4 cup brewed coffee
6 large eggs
3
⁄4 cup granulated sugar
1
⁄4 cup unbleached, all-purpose flour
For the whipped cream frosting:
1 cup heavy cream
3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
Preheat oven to 350°F. Lightly coat a
17 x 12 x 1-inch jelly-roll pan with nonstick
cooking spray. Cut a sheet of parchment
3 inches longer than the length of the pan.
Fold parchment to fit width. Line the pan
with the parchment so that it comes up
the short ends of the pan. Lightly coat
parchment with nonstick cooking spray.
To pre pare the chocolate mouss e:
Put the chocolate in a stainless mixing bowl.
Put 1 cup of heavy cream in a small sauce-
pan and bring to almost a boil. Pour over
chocolate. Stir until chocolate is completely
melted and smooth; allow to cool to room
temperature. In a separate mixing bowl,
put the remaining 1
1
⁄2 cups of heavy cream
and the liqueur. Using the chef’s whisk whip
the cream using speed 4 until it holds firm
peaks. Remove the chef’s whisk and insert
beaters and carefully fold the whipped cream
into the chocolate in three additions using
speed 1 with the beaters. Cover and refriger-
ate until ready to use.
To pre pare the cake:
Melt chocolate and coffee in a double
boiler over barely simmering water. Let cool.
Separate eggs into 2 separate mixing bowls.
Using speed 4, mix yolks with sugar until
the mixture becomes very light and smooth,
about 2 minutes. While mixing on speed 2,
add the cooled chocolate mixture in a steady
stream and mix until totally incorporated.
Use the chef’s whisk to whip egg whites until
soft peaks form, starting on speed 1 and
increasing to speed 7, about 1
1
⁄2 minutes.
Insert the beaters and fold the whites into
the chocolate mixture on speed 1 in 3 addi-
tions, as with the mousse. Sift flour into bowl
and fold gently but quickly until just incor-
porated. Scrape the sides and bottom of
the bowl with a rubber spatula to make sure
ingredients are well incorporated.
Pour batter into prepared jelly roll pan and
bake for 15 minutes; turn off oven and let
cake remain in hot oven for an additional 5
minutes. Remove from oven and cover with
damp paper towels so the cake will not dry
out.
To pre pare whipped cream frosting:
Whip the cream, sugar and vanilla in a
mixing bowl using the chef’s whisk on speed
4 until soft peaks form, about 1
1
⁄2 minutes.
Spread enough mousse on the cake roll to
cover the entire surface area (there may be
mousse left over).
Using the parchment on the long side as a
guide, roll the cake into a log shape.
Put in the freezer for an hour to firm. Remove
and frost with the whipped cream (using an
offset spatula makes this easier).
Return cake roll to freezer to become firm.
It will be firm enough to serve in about
30 to 60 minutes. This dessert can be