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LOCATION: Recipes >> Cake Recipes >> French 02

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Marquise chocolate mousse cake

100 grams milk chocolate
100 grams praline
60 grams chopped almond

4 whites
120 grams sugar
4 yolks
100 grams flour
20 grams cocoa

250 grams whipping cream
200 grams chocolate
50 grams bitter chocolate
50 grams butter
150 grams whipped cream

100 grams sugar
100 grams water
20 grams rum

200 grams whipped cream
100 grams glucose
200 grams chocolate
50 grams bitter chocolate
30 grams butter

Get the ring of a springform cake or a cake ring and trace the
pattern onto some wax paper. Melt the milk chocolate over a double
boiler, add the praline (praline is hazlenuts ground with sugar)
and the chopped almonds. Spread on the sheet of waxed paper and
freeze.

Whip the whites and sugar together as hard as they will go. Gently
incorperate the yolks, and then incorperate the flour/cocoa mix.
Spread or pipe batter onto sheets in shapes larger than the ring.
Bake at 375-390 till they are done.

Chop the bitter chocolate and chocolate for the mousse. Boil the
creme and pour it over the chocolate. Add the butter. Whip the
cream to almost hard peak, and when the chocolate truffle has
cooled, add the whipped cream and incorperate.

Boil the sugar and water, add the alcohol.

Cut rocher chocolate to fit into cake circle. Put the bottom layer
of the cake on a flat surface. Put the circle over it and press
down, so that the edges are cut off and the center is inside the
circle with a good seal. Brush syrup on bottom layer. Put some
mousse in and then put the layer of rocher chocolate in. Put
another layer of mousse in. Brush top layer with syrup, and put it
into the cake. Put cake in fridge for a hour or so. Remove the ring
from the cake. Boil the cream/glucose and pour it over the chopped
chocolate for the glaze (glucose is sort of like cooked sugar or
very heavy corn syrup. I reduce some corn syrup and sugar till
it's very thick but still liquidy when cooled). Add the butter to
the glaze, mix, and pour over cake. Spread with a spatula to cover
the entire cake. Decorate with piped chocolate truffle, white
chocolate, or whatever you like.

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