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Cake: Lightly grease insides of 3 9 inch cake pans with melted butter. Line each pan with parchment paper, then lightly grease parchment paptr with more melted butter. Set aside. Preheat oven to 325 degrees F. Heat 1 inch water in bottom of a double boiler over medium heat. Place 14 tablespoons butter and 8 ounces of bittersweet chocolate in top of double boiler. Tightly cover top with plastic wrap. Allow to heat for 10-12 minutes, remove from heat, stir until smooth and hold at room temperature. Place 8 egg yolks and 3/4 cup sugar in bowl of electric mixed with paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes. In another bowl, whisk or beat 4 egg whites until stiff, but not dry, about 3-4 minutes. Fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in remaining egg whites. Divide the batter among the 3 pans, spread evenly and bake until a toothpick inserted in the center comes out clean, about 22-30 minutes. Allow to cool in pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse, when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment and refrigerate for 30 minutes. Mousse Filling: Heat 1 inch of water in bottom of a double boiler over medium heat. Place 8 ounces of bittersweet chocolate in top of double boiler. Tightly cover with plastic wrap and allow to heat for 8-10 minutes. Remove from heat, stir until smooth. transfer melted chocolate to a stainless steel bowl and set aside until needed. Place 2 1/2 cups of heavy cream and 2 tablespoons of sugar in a well chilled bowl of electric mixer fitted with well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the
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Achievable elevated desserts — laminated doughs, cakes, custards
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Achievable elevated desserts — laminated doughs, cakes, custards
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work