Yield: 1 Servings
|¼ cup||Corn starch|
|¼ cup||Cocoa powder|
|⅓ cup||Egg yolks; (about 5)|
|1 teaspoon||Very strong coffee|
|1 teaspoon||Orange liqueur; such as Grand Marnier|
|¾ cup||Egg whites; (about 5)|
|Apricot Jam; (for brushing on cake roll)|
|1¼ cup||Heavy cream|
|1½ cup||Coarsely chopped Swiss semi-sweet chocolate|
|4 tablespoons||Unsalted butter|
|¼ cup||Grand Marnier|
|1 cup||Swiss semi-sweet chocolate; chopped|
|2 tablespoons||Unsalted butter|
|½ cup||Swiss milk chocolate; chopped|
TRUFFLE MOUSSE FILLING
GRAND MARNIER SYRUP
SWISS CHOCOLATE GLAZE
For cake, preheat oven to 400 F. Grease a jelly-roll pan and line it with parchment or waxed paper. Grease and flour the top of the paper.
Sift the first three ingredients together twice. In a small bowl, blend the egg yolks, orange liqueur and coffee. In a large mixing bowl, beat the egg whites until they begin to foam. Slowly, dust in the sugar while beating and continue to beat until the whites are stiff but not dry. Fold ¼ of the egg whites into the yolk mixture and blend well. Pour the yolk mixture into the whites and gently fold together. Sift the dry ingredients over the top, lightly folding to incorporate the egg whites and flour but avoiding deflation of the egg whites. Spread the batter evenly in the prepared pan.
Bake for 10-12 minutes until cake tests done. Meanwhile, prepare orange syrup and mousse filling. For orange syrup, stir water and sugar together and bring to a boil. Let simmer 5 minutes.
Cool 10 minutes, then stir in orange liqueur. Set aside.
For truffle mousse filling, bring the heavy cream to a full boil. Stir in chocolate and stir for one minute over heat to melt chocolate. Turn off heat and continue stirring another minute before removing from burner. When mixture is smooth, pour into a mixing bowl and refrigerate until solid and cold, about 1 hour. To produce mousse, whip on high until mixture lightens and increases in volume, adding the butter as it whips (it should look light and fluffy).
While cake is baking, dust a clean kitchen towel with icing sugar. When cake is baked, remove from oven and immediately turn it out on the sugared towel. Peel off paper. Roll the cake up in the towel from the long side and let it rest a minute. Then unroll and allow to cool completely. Brush inside of cake roll with orange syrup, then spread gently with mousse filling. Paint top lightly with warmed apricot jam. Refrigerate while preparing chocolate glaze.
For chocolate Swiss glaze, melt the semi-sweet chocolate and butter in a double boiler or microwave. Melt the milk chocolate separately using the same method. Let both cool to almost room temperature. To complete cake, set it on a wire rack over a cookie sheet. Pour semi sweet glaze from a spouted glass (a Pyrex measuring cup works well) and completely cover cake roll. Let glaze set. Pour milk chocolate glaze into a small decorator's paper cone and drizzle on in an abstract design. Decorate with holiday garnishes, commercial meringue mushrooms, or a sprig of holly.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Dec 13, 1997