Chocolate Indulgence
A chocolate cake featuring Joconde sponge layers with a ganache collar, filled with chocolate mousse and finished with a ganache glaze.
Ingredients
Joconde sponge cake (for sides and base)
half pan
Ganache I (for filling)
to taste
Ganache II (for filling)
to taste
Water
2 oz (60 g)
Sugar
2 oz (60 g)
Orange liqueur (such as Cointreau)
2 oz (60 g)
Chocolate Mousse V (see P488)
approx. 2 lb (900-1000 g)
Ganache glaze (see P376)
7 oz (200 g)
Decorative chocolate pieces, cocoa powder, and berries
to taste
Instructions
1
Prepare the Cake Layers
Prepare the Joconde sponge cake. Cut two 6-inch (15 cm) rounds from one end and set aside. Trim the remaining cake into an approximately 12-inch (30 cm) square, then cut into four equal small squares. Spread a thin layer of Ganache I on the first piece, top with the second piece spread with Ganache II, spread Ganache I on the third piece, and top with the fourth piece. Press lightly and refrigerate.
2
Line the Sides
Line the inside walls of two 7-inch (18 cm) mousse rings with cake strips. Cut the layered cake squares into strips with a width about 2/3 to 3/4 of the mold height, then cut crosswise into 1/4-inch (5 mm) thick slices. Arrange the slices tightly against the inner walls of the mold so the ganache stripes appear vertical.
3
Make the Syrup
Boil the sugar and water until dissolved, then remove from heat and stir in the liqueur.
4
Assemble the Base
Place the reserved cake rounds in the bottom of the mold and brush with the syrup.
5
Fill with Mousse
Prepare the chocolate mousse, fill the mold, smooth the surface with a spatula, and refrigerate until set.
6
Glaze
Pour the warm ganache glaze over the surface, smooth with a spatula, and refrigerate until set.
7
Unmold
Use a kitchen torch to gently heat the edges of the mold so it releases, then remove the mousse ring.
8
Decorate
Decorate as desired.
