Chocolate Megeve Cake
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
52
Sourness
36
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
5 large
Egg White (at room temperature)1 cup
Granulated Sugar1.333333 cups
Milk90 g
Unsalted Butter1 cup
WaterDirections:
1
For French Meringue: Draw three 6 1/2-inch circles on parchment paper at least 1 inch apart
2
Transfer parchment to baking sheet, circle-side down
3
Sift 10x sugar
4
Whip egg whites on stand mixer at medium-high speed
5
When the whites start to form a peak, gradually add the granulated sugar
6
Once all the sugar is added, whip to a stiff peak
7
Take bowl off mixer and fold in the 10x sugar using a rubber spatula
8
Mix until all the sugar is incorporated
9
Divide among circles on prepared pans
10
With an offset spatula or a pastry bag fitted with a plain tip, spread or pipe to evenly fill circles
11
Chop the chocolate, put in a large bowl
12
Boil milk and sugar
13
Pour over chopped chocolate and slowly mix together
14
Add the butter and mix until incorporated
15
Keep 9 1/2 ounces for mousse
16
Reserve rest in refrigerator
17
Draw three 6 1/2-inch circles on parchment paper at least 1 inch apart
18
Transfer parchment to baking sheet, circle-side down
19
Sift 10x sugar
20
Whip egg whites on stand mixer at medium-high speed
21
When the whites start to form a peak, gradually add the granulated sugar
22
Once all the sugar is added, whip to a stiff peak
23
Take bowl off mixer and fold in the 10x sugar using a rubber spatula
24
Mix until all the sugar is incorporated
25
Divide among circles on prepared pans
26
With an offset spatula or a pastry bag fitted with a plain tip, spread or pipe to evenly fill circles
27
Chop the chocolate, put in a large bowl
28
Boil milk and sugar
29
Pour over chopped chocolate and slowly mix together
30
Add the butter and mix until incorporated
31
Keep 9 1/2 ounces for mousse
32
Reserve rest in refrigerator
33
For Chocolate and Butter for Chocolate Mousse: Melt butter and chocolate together
34
Mix together
35
Melt butter and chocolate together
36
Mix together
37
For Italian Meringue: Combine sugar and water in a pot, bring to a boil
38
Put the egg whites in the bowl of a stand mixer with the whip attached
39
Using a candy thermometer, cook the boiling sugar, and take the temperature
40
At 235°F, whip the whites at medium-high speed
41
When the sugar reaches 240°F, take off the heat and add to the whipping whites in a slow, steady stream
42
When all the sugar is added, continue whipping until cool
43
Fold half* the Italian Meringue into the reserved 9? ounces of ganache
44
Fold the meringue mixture into the chocolate-and-butter mixture
45
Combine sugar and water in a pot, bring to a boil
46
Put the egg whites in the bowl of a stand mixer with the whip attached
47
Using a candy thermometer, cook the boiling sugar, and take the temperature
48
At 235°F, whip the whites at medium-high speed
49
When the sugar reaches 240°F, take off the heat and add to the whipping whites in a slow, steady stream
50
When all the sugar is added, continue whipping until cool
51
Fold half* the Italian Meringue into the reserved 9? ounces of ganache
52
Fold the meringue mixture into the chocolate-and-butter mixture
53
For Chocolate Curls: Thinly spread half the melted chocolate on the back of a 16 1/2 x 12 1/2-inch sided sheet pan with an offset palate knife
54
Repeat with remaining chocolate on second pan
55
Let harden
56
With a firm straight-edge tool about 4 inches long, such as a bench scraper or small ruler, make chocolate curls
57
Hold tool at about a 45-degree angle against the chocolate and slowly scrape it against the pan to form curls
58
If the chocolate is too cool, it will crack; if the chocolate is too warm, it will stick to the tool and remain flat
59
The curls should be 3-4 inches long and about 1 inch in diameter
60
Reserve curls
61
Thinly spread half the melted chocolate on the back of a 16 1/2 x 12 1/2-inch sided sheet pan with an offset palate knife
62
Repeat with remaining chocolate on second pan
63
Let harden
64
With a firm straight-edge tool about 4 inches long, such as a bench scraper or small ruler, make chocolate curls
65
Hold tool at about a 45-degree angle against the chocolate and slowly scrape it against the pan to form curls
66
If the chocolate is too cool, it will crack; if the chocolate is too warm, it will stick to the tool and remain flat
67
The curls should be 3-4 inches long and about 1 inch in diameter
68
Reserve curls
69
Assembly Line a 7 1/2-inch ring with parchment or waxed paper
70
Place on flat tray
71
(The lined ring is optional
72
Place one meringue disk in the ring
73
Pour in 1/3 of the mouse
74
Spread to cover meringue
75
Repeat with remaining 2 meringue disks and mousse
76
Smooth top of mousse
77
Refrigerate until firm, about 3 hours
78
Melt the reserved ganache until fluid
79
Remove the ring and paper from the cake
80
Pour ganache over the cake to cover completely
81
Cover the top of cake with longer curls and side with shorter curls
82
Line a 7 1/2-inch ring with parchment or waxed paper
83
Place on flat tray
84
(The lined ring is optional
85
Place one meringue disk in the ring
86
Pour in 1/3 of the mouse
87
Spread to cover meringue
88
Repeat with remaining 2 meringue disks and mousse
89
Smooth top of mousse
90
Refrigerate until firm, about 3 hours
91
Melt the reserved ganache until fluid
92
Remove the ring and paper from the cake
93
Pour ganache over the cake to cover completely
94
Cover the top of cake with longer curls and side with shorter curls
95
The other half of the meringue is not used for the recipe, but half the quantity is too small to be made in the Kitchen Aid mixer
96
Additionally, candy thermometers require a certain depth of mixture in order to register
97
The amount in the recipe requires the pan to be tilted to get enough depth for the thermometer to register — even in a very small pot
98
The other half of the meringue is not used for the recipe, but half the quantity is too small to be made in the Kitchen Aid mixer
99
Additionally, candy thermometers require a certain depth of mixture in order to register
100
The amount in the recipe requires the pan to be tilted to get enough depth for the thermometer to register — even in a very small pot
101
The other half of the meringue is not used for the recipe, but half the quantity is too small to be made in the Kitchen Aid mixer
102
Additionally, candy thermometers require a certain depth of mixture in order to register
103
The amount in the recipe requires the pan to be tilted to get enough depth for the thermometer to register — even in a very small pot