Yield: 6 Servings
|¼ cup||Unsweetened cocoa|
|½ teaspoon||Baking powder|
|5 \N||Eggs; separated|
|½ teaspoon||Lemon juice|
|1 tablespoon||Dark rum|
|1 pounds||White chocolate; chopped|
|2 cups||Heavy cream|
|5 \N||Egg whites|
|2 tablespoons||White rum|
|8 \N||Amaretto cookies; crushed|
|6 ounces||Semi-sweet chocolate|
|1 cup||Heavy cream|
|1 tablespoon||Dark rum|
|1 \N||Orange; zest of|
WHITE CHOCOLATE MOUSSE
DARK CHOCOLATE CREAM
Preheat oven to 350 F. Grease and flour a 10 inch cake pan. Sift together flour, cocoa, salt, and baking powder. Beat eggs yolks, lemon juice, and ½ cup sugar until fluffy. In a separate bowl, beat egg whites with 2 tbs.
sugar until stiff peaks are formed. Mix egg yolk mixture with flour mixture. Gently fold egg whites into batter just until combined. Pour into cake pan and bake for 20 to 25 mins., or until the cake is springy to the touch. Remove from pan and cool. Refrigerate for 4 or more hours. You will want a total of four cake layers, so judge approximately the top fourth of the cake and cut horizontally. Take the remaining piece and cut out a circle in the following manner: with a paring knife, angle all around the cake and remove the center piece. This piece should be wider at the bottom than at the top. Cut in half horizontally. You should now have 4 pieces of cake. Take the circle that is one quarter the size of the total cake and place it on a platter. Set the outer ring (hollowed out in circle) on top.
Sprinkle dark rum on inside of ring. Fill the cake with White Chocolate Mousse. Place the larger or bottom piece of the circle with angled edges on top of the White Chocolate Mousse so that the wider part is on the bottom. Place a filling of Dark Chocolate Cream on top of the cake, reserving enough to cover the sides and top layer. Cover the layer of Dark Chocolate Cream with the smaller, or top piece of circle with angled edges so that the wider part is on the bottom. Smooth remaining Dark Chocolate Cream on sides and top of cake. Cover with shaved chocolate and serve.
WHITE CHOCOLATE MOUSSE: Melt chocolate in double-boiler. Whip heavy cream and set aside. Whip egg whites with sugar until they form soft peaks. Fold chocolate, heavy cream, and egg white mixtures together. Add rum and cookies and mix well. DARK CHOCOLATE CREAM: Melt chocolate in double-boiler. Remove from heat. Whip cream until stiff. Add rum and orange zest to chocolate. Whip in cream with wire whisk until it is smooth.
THE OYSTER BAR
GRAND CENTRAL STATION, MANHATTAN WINE: DURNEY CHENIN BLANC, 1981 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .