The Montage
By
Richard Ruskell, Executive Pastry Chef, Montage Resort
and Spa, Laguna Beach, CA
Flourless chocolate sponge cake
This recipe makes two sheets of
sponge. You will need both sheets.
9 oz. Bittersweet chocolate (Cluizel
65% Concepcion)
10 eggs, separated, room
temperature
¾ cup granulated sugar, divided
Preheat the oven to 350.
Over a water bath melt the
chocolate. Make sure the bowl does not touch the
water. When the chocolate is melted, remove from the
water bath but keep it warm.
While the chocolate is melting
place the yolks in he bowl of an electric mixer fitted
with the whisk attachment. Whisk the yolks with ½ cup
sugar. Beat the yolks to a ribbon stage. emove the
mixture from the mixer and empty into a bowl.
Place the egg whites into the bowl
of the electric mixer. Make sure the bowl is free of
any fat or oil. Whisk the eggs until frothy. Slowly,
spoon by spoon, add the remaining sugar. Beat the
whites to stiff, but still shiny, peaks. If the whites
go too far and start to look broken, start over with
fresh whites.
By hand, whisk the yolk mixture
into the chocolate. Whisk until combined.
Fold in the whites with a spatula. Spread the
mixture over two sheet pans, being careful not to
deflate the cake base.
Bake in the oven for about 10
minutes, until the surface loses its shine and the cake
has set. Remove from the oven and allow to cool to room
temperature.
Soft Caramel
¾ cup corn syrup
1 cup, minus 2 Tbsp. Granulated
sugar
2 Tbsp. butter
1/3 cup granulated sugar
1 cup cream
Equipment to have ready: Heavy
bottomed pot, candy thermometer, heat proof spatula,
offset spatula.
Into a heavy bottomed pot pour in
the corn syrup and sugar. Stir to combine. Place over
medium heat. Cook the sugar to a light mahogany color.
Do not stir the sugar as it boils. Once the sugar
reaches caramel, stop the cooking by adding the butter,
cream and 1/3 cup sugar. Add the cream very slowly
because it will sputter and splatter. Stir to combine.
Return to the heat and cook the
caramel to 230 F. Once the caramel reaches this
temperature, remove from the heat and pour over one of
the sheets of chocolate sponge cake. With the off-set
spatula quickly spread over the cake in a thin even
layer. Once it is spread, lift up the other sheet of
sponge cake by the corners and invert it over the
caramel. Press together. Make the mousse.
Chocolate Caramel Mousse
1 ½ cups granulated sugar
¼ cup water
1 cup heavy cream
6 Tbsp. butter
6 oz. bittersweet chocolate (Cluizel
65% Concepcion)
2 oz. unsweetened chocolate
3 cups whipping cream, whipped to
soft peak
Equipment needed: heavy bottomed
pot, Microwave-safe bowl, offset spatula, rubber
spatulas, pastry brush with a bowl of water, fine mesh
strainer
Into a heavy bottomed pot, add the
water and sugar. Stir to combine. In a microwave-safe
bowl heat the cream and butter to very hot, set aside.
Over medium-high heat stir the
sugar and water together until the sugar dissolves.
Once the syrup begins to boil stop stirring. Wash down
the sides of the pot with the brush and water. Cook the
syrup until it turns a mahogany brown color. After
that, remove from the heat and slowly add the heated
cream and butter, stirring to combine. The caramel will
sputter and might splatter. Continue to stir until the
caramel liquefies. You might have to return to the heat
to help it liquefy.
Remove from the heat and strain the
caramel through a fine mesh strainer onto the
chocolate. Stir to melt the chocolate. Allow to cool
to room temperature.
Take the cream, which has been
beaten to soft peaks, and fold into the
chocolate-caramel mixture. When it is combined, pour
over the chocolate sponge cake and spread evenly.
Freeze to set up.
To cut, remove from the freezer and
allow it to thaw. Dust the top with a thin dusting of
cocoa powder. Cut into triangles and serve with vanilla
ice cream.
