Amanda Faber is creating a joconde sponge, which is a dense almond flavored sponge cake. Chocolate is a decadent treat and Amanda is going all in by making this Hazelnut, Expresso and Chocolate Mousse cake for her birthday. The cake features a layer of chocolate mousse and expresso mousse topped with hazelnut truffles. She is definitely pushing her baking skills in this showstopper challenge. Watch the full episode of " Chocolate Week" from Season 2 Episode 5 ofThe Great American Baking Show to see if her hard work will result in a sweet reward.
INGREDIENTS:
Chocolate Mousse:
1 rounded tsp of powdered plain gelatin
1 1/2tsp water
170g bittersweet chocolate, Ghirardelli Baking Chips
85g semisweet chocolate, Ghirardelli Baking Chips
2 1/4c heavy whipping cream, divided
31g confectioners sugar
Jaconde Cake:
Chocolate Tuile
43g all-purpose flour
9g unsweetened cocoa powder
9g unsweetened dark cocoa powder
56g (4tbsp) unsalted butter, room temperature
63g confectioners sugar
63g egg whites (about 2-3)
Sponge
57g almond flour
57g confectioners sugar
57g all-purpose flour
3 large eggs
1 large egg yolk
2 large egg whites
32g granulated sugar
28g (2tbsp) unsalted butter, melted
1/2tsp pure vanilla extract
Mom's Hazelnut Feuilletine:
1/2c hazelnuts, blanched and skins removed, if possible
1 cup crisp rice cereal (Rice Krispies)
140g semisweet chocolate, Ghirardelli Baking Chips
Espresso Mousse:
1 rounded tsp of powdered plain gelatin
1 1/2tsp water
2tbsp espresso powder
2 1/4c heavy whipping cream, divided
65g confectioners sugar
Whipped Cream
2 cups heavy whipping cream
1 tbsp Frangelico
1 tbsp Vanilla extract
Hazelnut Truffles:
1/4c+2tbsp (88g) heavy whipping cream, plus more as needed
50g bittersweet chocolate, Ghirardelli Baking Chips
50g semisweet chocolate, Ghirardelli Baking Chips
2tsp Frangelico
3tbsp hazelnuts, toasted and chopped
Tempered Chocolate Decorations:
566g (20oz) bittersweet chocolate, Ghirardelli Baking Chips
METHOD:
Chocolate Mousse
1. In a small bowl, combine the gelatin and water. Set aside.
2. Measure out chocolate chips in to a medium bowl. Set aside.
3. Warm 3/4c of the cream in the microwave until almost boiling. Stir in gelatin mixture.
4. Add chocolate to the cream and gelatin. After a short sit, stir to combine.
5. Let the chocolate cool on counter while toasting the hazelnuts for the feuilletine.
6. In a stand mixer fitted with a whisk attachment, combine the rest of the cream and the confectioners sugar.
7. Whip until a thick whipped cream texture.
8. Fold 1/3 of the whipped cream in to the chocolate.
9. Fold all together. Chill.
Jaconde Cake
Chocolate Tuile
1. Sift together the flour and cocoa powder. Set aside.
2. In a stand mixer fitted with a paddle attachment, cream together the butter and confectioners sugar.
3. Add the egg whites to the butter mixture. Mix until combined.
4. Add in the flour and cocoa.
5. Use and off-set spatula to spread thinly on a silpat.
6. Make a striped design by dragging a frosting comb across the paste.
7. Freeze.
Sponge
1. Pre-heat the oven to 400° F/205° C .
2. In a stand mixer fitted with a paddle attachment, combine the almond flour, confectioners sugar, and flour.
3. Add eggs and egg yolk. Mix on high for 5 minutes. Set aside.
4. Put a new bowl on the stand mixer and change to a whisk attachment. Whisk the egg whites with the granulated sugar until soft peaks.
5. Fold half of the egg whites in to the other mixture. Then, stir in the melted butter.
6. Fold in the rest of the egg whites.
7. Pour, then spread, on the frozen chocolate design.
8. Bake for 5-10 minutes until just starting to brown.
9. When the sponge is removed from the oven, slice around the edges to loosen.
10. Using a mesh sieve, dust with powdered sugar.
11. Invert the cake on to a large cutting board.
12. Use a rolling pizza cutter to cut 2 long strips that are about 1 inch thick.
Mom's Hazelnut Feuilletine
1. While the jaconde bakes, separate out 3tbsp of hazel nuts for the truffles.
2. Combine the cereal and remaining hazelnuts.
3. Melt the chocolate over a bain-marie.
4. Pour about 1/2 of the melted chocolate over the cereal and hazelnuts. Stir to coat.
5. If needed, add more chocolate.
Espresso Mousse
1. In a small bowl, combine the gelatin and water. Set aside.
2. In a small microwave safe bowl, warm 1/4c heavy whipping cream. Add gelatin and stir. Add espresso powder and stir.
3. In a stand mixer fitted with a whisk attachment, whip together the rest of the cream and confectioners sugar until a thick whipped cream texture.
4. With the mixer running on low, add in the espresso mixture.
5. Fold to combine.
Hazelnut Truffles
1. In a small microwave safe bowl or over a bain-marie, heat the cream with the hazelnuts to almost a boil. Let sit for 5-10 minutes. Strain out hazelnuts.
2. Add enough cream to make 88g total. Heat until almost a boil.
3. Combine the chocolates in a medium bowl and pour over the hot cream. Stir until smooth.
4. Add in the Frangelico.
5. Chill until firm enough to roll in to tablespoon sized balls.
6. Cover in tempered chocolate.
Tempered Chocolate Decorations
1. Over a bain-marie, melt 2/3 of the chocolate to 114-118° F/46-48° C.
2. Off the heat, add in remaining 1/3 of the chocolate. Stir until 88-89° F/31-32° C.
3. Use off-set spatula, acetate forms, and piping bag to create decorations.
Assembly
1. Chill cake stand.
2. Place acetate cake collar inside a cake ring on the stand.
3. Line the bottom edge with two strips of jaconde cake.
4. Fill the bottom with feuilletine.
5. Top with chocolate mousse.
6. Top with espresso mousse.
7. Top with chocolate disk.
8. Garnish with truffles and chocolate decorations.
9. Chill whenever not being worked on.
10. If needed, place in freezer for 20 minutes.
