Feuille d'Automne

Name: Feuille d'Automne
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Ingredients: three 6.5-inch (16 cm) round slices Almond meringue (see page 293); approximately 16–20 oz (450–550 g) Chocolate Mousse IV (see page 488); approximately 14 oz (400 g) Dark chocolate couverture (melted for decorative crisp); to taste Cocoa powder (for dusting); to taste Powdered sugar

An elegant cake featuring an almond dacquoise base, a chocolate mousse filling, an outer layer of chocolate crisp, and a dusting of cocoa powder.

1h 5m

Easy

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Ingredients

Almond meringue (see page 293) three 6.5-inch (16 cm) round slices

Chocolate Mousse IV (see page 488) approximately 16–20 oz (450–550 g)

Dark chocolate couverture (melted for decorative crisp) approximately 14 oz (400 g)

Cocoa powder (for dusting) to taste

Powdered sugar to taste

Instructions

Assembly

Place a 7-inch (18 cm) Charlotte mold on a cake board, place one meringue slice as the base. Pour in the mousse to less than half the height of the mold.

Layering

Place the second meringue slice and gently press down, pour in the mousse until nearly full, place the third meringue slice and gently press. Spread a thin layer of mousse on top and refrigerate until firm.

Unmolding

Remove the Charlotte mold; a kitchen torch can be used to assist with unmolding. Refrigerate again to set the sides.

Making the chocolate decoration

Melt the dark chocolate. Heat three clean half-sheet pans to 325°F (160°C) for about 4 minutes, spread the melted chocolate over the bottom of the pans, cool at room temperature until the chocolate begins to cloud, then refrigerate until completely set.

Decoration

Bring the chocolate back to a soft yet firm consistency, use an offset spatula to lift long chocolate strips, wrap them around the sides of the cake, and create top decorations. Refrigerate to set.