{Dark Chocolate Mousse Cake} - Tortulete cu mousse de ciocolata si pere in vin
Author: 
 
Ingredients:
Walnut sable Breton:
  • 220g all-purpose flour
  • 7g baking powder
  • 1 pinch salt
  • 160g butter, room temperature
  • 170g sugar
  • 4 egg yolks
  • ½ teaspoon vanilla extract
  • 50g walnuts, finely chopped
Dark chocolate mousse:
  • 200g dark chocolate, chopped (70% cocoa content or more if you like it)
  • 450ml heavy cream
  • 30g powdered sugar
  • 2 egg yolks
  • 60g sugar
  • 30ml water
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons Amaretto (or dark rum if you prefer)
  • 4g gelatin
  • 20ml cold water
Chocolate mirror glaze:
  • 450g sugar
  • 150g cocoa powder
  • 280ml water
  • 300ml heavy cream
  • 15g gelatin granules
  • 70ml cold water
  • 1 pinch salt
Chocolate soil:
  • 35g dark chocolate, finely chopped
  • 50g sugar
  • 25ml water
Red wine poached pears:
  • 6-8 small pears
  • 750ml red wine (rose in my case)
  • 150g sugar
  • 1 star anise
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 whole cloves
Directions:
  1. Walnut sable breton:
  2. Sift the flour with baking powder and salt.
  3. Combine the butter with sugar in a bowl and mix at least 5 minutes until smooth and fluffy.
  4. Add the egg yolks, one by one, then stir in the vanilla and walnuts.
  5. Add the flour and give it a quick mix until well incorporated.
  6. Transfer the dough between two sheets of baking paper. The dough is quite soft, but that’s how it’s supposed to be. Carefully roll the dough into 1cm sheet and place in the freezer. For easier handling, I recommend placing the baking paper sheets on the back of a pan. This allows you to roll and freeze the dough without hassle.
  7. Freeze the dough for 1 hour then take your mini cake molds (preferably steel ones) and cut small rounds of frozen dough. Transfer the cake molds and dough (leave the dough in the molds as they will help it rise) on a clean baking tray and bake at 350F for 12-15 minutes or until well risen and fragrant.
  8. Let the sable Breton cool completely then remove it from the molds and line the molds with acetate foil. Place the sable back in the molds and place aside.
  9. At this point, if you wish, you can slightly brush the sable breton with sugar syrup to soften it up.
Dark chocolate mousse:
  1. Whip the heavy cream with powdered sugar until stiff peaks and place it in the fridge until the other components are ready.
  2. Bloom the gelatin with cold water for at least 10 minutes.
  3. Make a pate a bombe by combining the 60g sugar with 30ml water in a saucepan. Bring the syrup to a boil and cook until the sugar dissolves. In the meantime, mix the egg yolks with a pinch of salt until light and fluffy.
  4. Gradually stir in the hot sugar syrup, mixing all the time. Keep mixing for at least 5 minutes until stiff and light, as well as creamy and fluffy.
  5. Melt the gelatin a few seconds and stir it into the pate a bombe.
  6. Add the melted chocolate and mix until smooth.
  7. Allow this mixture to come to room temperature then fold in the heavy cream, amaretto and vanilla.
  8. Evenly distribute the mousse between the 6-8 round cake molds and refrigerate a few hours until set.
Chocolate mirror glaze:
  1. Mix the gelatin with 70ml cold water and let it bloom for 10 minutes.
  2. Combine the sugar, cocoa powder, water, heavy cream and salt in a heavy saucepan and place over medium flame.
  3. Bring to a boil and keep cooking the mixture, stirring often, for 10 minutes. Stay close because it tends to foam up and keep mixing all the time to avoid burning. The mixture will begin to thicken and turn into a dark color.
  4. Remove from heat and let it temper for 10 minutes then stir in the gelatin. Mix until melted then cover the glaze with plastic wrap on the surface and let it cool to room temperature before using it.
Chocolate soil:
  1. Combine the sugar and water in a saucepan and bring to a boil.
  2. Cook the syrup just until the sides begin to turn slightly golden. Keep a close eye to the pan because it can easily burn. The line between slightly golden on the sides and dark caramel is very fine!
  3. Quickly stir in the chopped chocolate and mix well. You will see how it instantly turns into a mixture resembling soil.
  4. Remove from heat and let it cool completely.
Red wine poached pears:
  1. Mix the wine with sugar and spices in a deep saucepan. Bring to a boil.
  2. Carefully peel the pears and remove the core. Place the pears in the red wine.
  3. Cover the top of the wine with a sheet of baking paper and cook on low heat for 1 hour or until a knife inserted in one pear goes through easily.
  4. Remove from heat and let them cool in the red wine syrup.
  5. Once cooled, remove them from the red wine and keep cooking the wine syrup until reduced by half.
To assemble the dessert:
  1. Remove the cakes from their molds and place them on serving plates.
  2. Top with 1-2 tablespoons of mirror glaze and decorate with berries.
  3. Next to the cake, place 1 tablespoon of chocolate soil then carefully place one pear over the soil.
  4. Drizzle with red wine reduction just before serving.
Recipe by Pastry Workshop at http://pastry-workshop.com/dark-chocolate-mousse-cakes-tortulete-cu-mousse-de-ciocolata-si-pere-in-vin/