Gue suka
banget sama kue kue yang ada di Harvest. Hampir semua gue suka. Soalnya kue
disana lebih banyak krimnya daripada kuenya. Karna pada dasarnya gue ga terlalu
suka makan kue yang bener bener kue sebongkah gitu. Cuma krim yang ada di kue
harvest itu nggak enekin, nggak oily, tapi lebih menyerupai mousse. yang paling
gue suka itu chocolate mousse cake dia yang bentuknya setengah bola, kuenya Cuma
dibawah, terus disirem chocolate glaze.
Cuma satu yang gw ga suka dari harvest.
Harganya. Masya auloh, sepotong kecil aja 30 ribu. Ya emang sih harga sama
barang worth it, tapi gue yang berkeinginan untuk mencoba semua jenis kue
disana pun tidak sampai hati untuk mendapatkannya.
Waktu itu
tahun lalu gue pernah bikin chocolate mousse cake, ngadaptasi resepnya si Raiza
Cozta, digabung sama resep chocolate mousse nya dia juga. Tapi gw ga begitu
suka, karna tektur kuenya terlalu kering, dan moussenya nggak kokoh – bolong-bolong.
Tiba tiba
gue pun kepikiran lagi untuk bikin ini. Target gue pokoknya mau bikin yang
kayak harvest itu!! Carilah gue di google, gw ketik “Chocolate Mousse Cake”.
Nongol deh banyak. Yang gue liat prtama kali adalah gambarnya. Mana nih kira
kira gambar yang mirip seperti si harvest. Oke akhirnya gue coba link yg nongol
paling pertama. http://www.foodnetwork.com/recipes/chocolate-mousse-cake-recipe.html
Gue bingung
awalnya. Base cake nya itu Cuma terbuat dari telor, butter, dan coklat. Tanpa tepung
itu?? Sok gluten free gitu? Sok flourless gitu? Gw sampe baca berkali kali
untuk meyakinkan kalo ini ga typo. Beneran loh, Cuma itu doing bahannya. Jadi telornya
di kocok terpisah, terus dimasukin dan coklat ama butter cair. Terus pas gw
panggang dia ngembang dengan cantik. Begitu mateng, dia collapse setengahnya. Wow!
Ini! Ini dia tekstur kue yang gw cari cari! Begitu juga sama mousse nya beneran
mousse yang selama ini gue cari. Pokoknya ini akan menjadi andalan gue
kapanpun. Dan tentunya harus ada sokongan dari coklat yg enak. Haha.
Chocolate Mousse Cake
By: Marcel Desaulniers
http://www.foodnetwork.com/recipes/chocolate-mousse-cake-recipe.html?oc=linkback
Ingredients
For the
cake:
1/2 pound
unsalted butter (2 tablespoons melted)
8 ounces
semisweet chocolate, broken into 1/2-ounce pieces
8 large egg
yolks
3/4 cup
granulated sugar
4 large egg
whites
For the
filling:
8 ounces
semisweet chocolate, broken into 1/2-ounce pieces
2 1/2 cups
heavy cream
2
tablespoons granulated sugar
For the
Dark Chocolate Ganache:
1 1/2 cups
heavy cream
2
tablespoons unsalted butter
18 ounces
semisweet chocolate, chopped into 1/2-ounce pieces
Directions
Grated
chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if
desired
Cake:
Lightly
coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each
pan with parchment paper, then lightly coat the parchment paper with more
melted butter. Set aside.
Preheat the
oven to 325 degrees Fahrenheit.
Heat 1-inch
of water in the bottom half of a double boiler over medium heat. Place
remaining butter and 8 ounces semisweet chocolate in the top half of the double
boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12
minutes. remove from the heat, stir until smooth, and hold at room temperature.
Place the
egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a
paddle. Beat on high until slightly thickened and lemon-colored, about 4
minutes. Scrape down the sides of the bowl and beat on high for an additional 2
minutes.
While the
egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until
stiff, but not dry, about 3 to 4 minutes.
Using a
rubber spatula, fold the melted chocolate mixture into the beaten egg yolk
mixture. Add a quarter of the beaten egg whites and stir to incorporate, then
gently fold in the remaining egg whites.
Divide the
batter between the prepared pans, spreading evenly, and bake in the preheated
oven until a toothpick inserted in the center comes out clean, about 25 to 30
minutes. Remove the cakes from the oven and allow to cool in the pans for 15
minutes. (During baking, the surface of the cakes will form a crust; this crust
will normally collapse when the cakes are removed from the oven.) Invert the
cakes onto cake circles, remove the parchment paper, and refrigerate for 30
minutes.
Filling:
To prepare
the dark chocolate cream, heat 1-inch of water in the bottom half of a double
boiler over medium heat. Place the semisweet chocolate in the top half of the
double boiler. Tightly cover the top with film wrap and allow to heat for 8 to
10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate
to a stainless steel bowl and set aside until needed. Place heavy cream and
sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled
balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove
the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream
into the melted chocolate until smooth and completely incorporated. Add the
combined whipped cream and chocolate to the remaining whipped cream and use a
rubber spatula to fold together.
Ganache:
Heat the
heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring
to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl.
Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining
ganache should be at room temperature
To assemble
cake:
Arrange one
of the cake layers in a 9-inch springform pan, evenly spread half the filling
over the cake and top with the second layer. Add remaining filling and top with
the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to
pastry bag fitted with a star tip. Remove cake from springform pan and coat
sides and top with room temperature ganache. Using chilled ganache, decoratively
pipe stars on top of cake. If desired, coat sides of cake with grated
chocolate, cookie crumbs of chopped nuts.