Signature Desserts

Goo-Goo Cake

By Chef Chuck O’Brien
Gaylord Opryland Resort & Convention Center, Nashville, TN

To read about Chef O’Brien
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Chocolate Cake
½ cup water – boiling
½ cup cocoa powder
2/3 cup shortening
1½ cup sugar
3 eggs
1 teaspoon vanilla
2¼ cups all purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
¾  cup butter milk

Chocolate Truffle Mousse
2 pounds smi-sweet chocolate
½ pound butter
4 ounces egg white
1 pound egg yolk
1/3  pound sugar
1 quart heavy whipping cream

Cakey Brownies
12 ounces butter
4¼ ounces cake flour
3 ounces cocoa powder
½ ounce baking powder
12 ounces semi-sweet chocolate
1 1/3  pounds sugar
7 ounces egg yolk
14 ounces egg white

Ganache
8 ounces semi-sweet chocolate
8 ounces heavy cream

For The Cake
In a small bowl, combine the cocoa and boiling water and allow to cool.
Cream the shotening.add the sugar and beat until light and fluffy. add the eggs and the vanilla and mix until smooth.
Blend the flour, baking soda, baking powder and salt together.
Alternately add the dry ingredients and the butter milk to the shortening/sugar mixture.
Gently blend the cooled cocoa mixture.
Bake at 350 degrees for 30 to 45 minutes.

For The Mousse
Melt the chocolate and butter together.
Whip the eggs and the sugar until light.
Whip the cream to a soft peak.
Fold the chocolate mixture into the eggs.
Fold in the cream.

For The Ganache
Heat the cream to a boil.
Remove from the heat and add the chocolate.
Stir until smooth.

For The Brownie
Melt The Butter.
Remove from the heat and add the chocolate. stir until melted.
Add the sugar and stir until all of the sugar is dissolved.
Stir in the egg yolks.
Pour into mixing bowl and add dry ingredients.
Whip the egg whites and add the remaining sugar. fold into the chocolate mix.
Bake at 325 degrees for 20 to 30 minutes.

Goo-Goo Cake Assembly
When assembling the cake, it’s best to use a springform pan. place a layer of chocolate cake in the bottom of the pan, and then top with a layer of chocolate mousse. repeat this procedure three times, so you have three layers of cake and three layers of chocolate mousse. On top of the top layer of mousse place a layer of brownie, which will actually sit above the rim of the pan.

After completing the layering, wrap the entire cake good and tight in plastic wrap and place in the freezer until completely frozen. (times will vary depending on freezer)

Once frozen, pull out and unwrap, then cover with a thin layer of ganache, making certain that the surfaces are smooth as possible with good coverage.

Warm the remaing ganache (do not exceed 100 degrees- too hot and it won’t stick). pour ganache thoroughly over top and sides of cake coating well.

Place back in freezer to set up for 5 to 10 minutes.

Mark slices (typically 10 to 12) and garnish each with a ganache rosette.

Garnish a 2-inch border around the bottom with chocolate sprinkles or shavings.

Cut goo-goo cluster candies in half and place as an additional garnish to each marked slice, using ganache rosette to hold it in place.

Serve with an ice cold glass of milk!


 
 
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