Location: Boulangerie Patisserie – France Pavilion – Epcot – Walt Disney World
Source: Mickey’s Gourmet Cookbook
Yield: 10 Servings
This cake is separated into four parts.
Genoise
Ingredients:
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1/3 cup flour
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3 tbsp unsweetened cocoa
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3 eggs
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1/2 cup sugar
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3 tbsp sweet butter (melted and cooled)
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1/2 tsp. vanilla extract
Instructions:
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Preheat oven to 350F degrees
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Grease and flour a 9-inch springform pan. Line the bottom with waxed paper.
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In a medium bowl, sift together the flour and cocoa. Set the bowl aside.
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In a double boiler, combine the eggs and sugar. You want to do it over hot not boiling water. Stir constantly until it becomes creamy.
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Remove from the heat and beat until thick and fluffy.
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Fold in a third of the flour.
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Dribble the butter and vanilla over the batter and fold in.
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Fold in the rest of the flour.
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Pour batter into the prepared pan. Bake for 15 to 20 minutes.
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Remove from the oven, let cool in the pan for 10 minutes, remove from the pan and let cool on a wire rack.
Rum Syrup
Ingredients:
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1/2 cup water
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1 tsp sugar
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1 tbsp rum
Instructions:
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In a saucepan, boil the water and sugar together.
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Add rum to the mixture and let cool.
Chocolate Mousse
Ingredients:
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5 ounces melted semi-sweet chocolate
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2 eggs lightly beaten egg yolks
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1/4 cup heavy cream
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1 tsp vanilla extract
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3 eggs whites
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1/4 cup sugar
Instructions:
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In a double boiler, melt the chocolate.
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In a medium bowl, combine the egg yolks, cream. Mix together.
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While stirring rapidly, add the chocolate slowly in the egg mixture. Add the vanilla.
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In an electric mixture, beat the egg white and the sugar. Stiff peaks will form.
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Fold the egg whites into the chocolate mixture. Be careful not to deflate. Chill until ready to use.
Chocolate Ganache
Ingredients:
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8 ounces semi-sweet chocolate
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1/2 cup milk
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1 cup heavy cream
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1 1/2 tbsp vanilla extract
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3 tbsp sugar
Instructions:
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Over very low heat, melt chocolate.
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In a medium bowl, combine the milk, cream, vanilla, and sugar. Beat the mixture.
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Once the cream mixture is mixed, immediately combine with the chocolate. Mix and cook for one minute. Allow cooling slightly.
Assembly of chocolate mousse cake:
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While remaining in the springform pan, the bottom layer is the genoise to form the base.
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Brush the genoise with the rum syrup.
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Cover with a layer of chocolate mousse.
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Top with cooled chocolate ganache. Place in the refrigerator for 2 hours.
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Once cooled, remove from pan and serve with whipped cream and sliced almonds if desired.
For official information, please check out Disney‘s official website www.disney.com.