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La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

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Chocolate Terrine with Espresso Sauce

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

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Chocolate Amatler 1900
Alphonse Mucha
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Espresso Chocolati
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Chocolate Terrine with Espresso Sauce
Chocolatier Archives

Chocolate Walnut Cake:
Scant 1/2 cup unbleached flour
2 tablespoons unsweetened cocoa powder
1/3 cup finely chopped walnuts
3 tablespoons finely ground blanched almonds
3 large eggs, room temperature
1/2 cup sugar, divided
3 large egg whites, room temperature
2 tablespoons unsalted butter, melted, cooled to tepid

Chocolate Mascarpone Mousse:
4 ounces bittersweet chocolate, finely chopped
1 1/2 cups mascarpone
1 cup heavy cream
3 tablespoons coffee-flavored liqueur

Espresso Sauce:
2 cups heavy cream
2 teaspoons instant espresso powder
6 large egg yolks
1/2 cup sugar

Assembly:
2/3 to 3/4 cup cold brewed espresso

For the cake: Position rack in center of oven and preheat to 350ºF. Line a 15 1/2-by-10 1/2-inch jelly-roll pan with aluminum foil, leaving a 2-inch overhang on the short ends. Fold the overhang underneath the pan. Butter the foil and the sides of the pan. Lightly dust the bottom and sides of the pan with flour and tap out the excess. Sift flour and cocoa together into a medium bowl. Stir in walnuts and almonds. In a heatproof medium bowl whisk the eggs with 1/4 cup plus 2 tablespoons sugar. Set bowl over saucepan of hot, not simmering, water. Whisk the egg mixture constantly 3 to 5 minutes until sugar is completely dissolved and mixture is warm (100ºF. to 105ºF.) Remove bowl from pan of hot water. Using a hand-held mixer set at medium-high speed, beat egg mixture 5 to 7 minutes or until it is pale yellow and forms a thick ribbon when beaters are lifted. In a grease-free medium bowl using hand-held mixer set at low speed, beat egg whites until frothy. Gradually increase speed to medium-high and continue beating whites until they start to form soft peaks. Gradually add remaining 2 tablespoons sugar and continue beating until stiff, shiny peaks form. Using a large rubber spatula, fold 1/3 of beaten egg whites along with 1/3 of walnut mixture into egg mixture. One-third at a time, gently fold in remaining egg whites and walnut mixture. Fold in melted butter. Scrape batter into prepared pan and, using an offset metal spatula, spread it evenly. Bake cake 15 to 17 minutes, until it springs back gently when touched in center. Cool in cake pan set on rack 20 minutes. Using foil ends as handles, lift cake from pan and set on wire rack to cool completely. Cover cake with a flat baking sheet and invert. Carefully peel off aluminum foil. Cover cake with a new piece of aluminum foil and top with flat baking sheet. Invert the cake again so that it is right-side-up. Cover with plastic wrap until ready to assemble the dessert.
For the mousse: Place chopped chocolate in top of double boiler over hot, not simmering water. Melt the chocolate, stirring after chocolate has begun to liquefy, until it is smooth. Let chocolate stand until tepid. In a large bowl whisk mascarpone and heavy cream until smooth. Using a hand-held mixer set at medium-high beat the mascarpone cream to soft peaks. Do not overbeat. Stir about 1/5 of mascarpone cream into melted chocolate until smooth. Stir in liqueur. Transfer chocolate mixture to a large bowl. Gently fold remaining mascarpone cream into chocolate mixture. Do not overfold, or mousse will become grainy. Cover and refrigerate while you cut the cake.
Assembly: Cover a 14-by-4-inch cardboard rectangle with aluminum foil. Using a serrated knife trim about 1 inch off all sides of the cake so that you have a rectangle approximately 7 1/2 inches wide and 12 inches long. Cut the cake lengthwise in thirds, so that you have 3 long strips about 2 1/2 inches wide. Brush any loose crumbs off the strips of cake. Transfer one of the cake strips to the foil-covered cardboard. Using a pastry brush, generously brush the strip all over with some of the cold espresso. Fill a pastry bag fitted with 1/2-inchplain tip (such as Ateco #6) with chocolate mascarpone mousse. Pipe a strip of mousse along one of the long sides of the cake. Then pipe 3 more long strips of mousse parallel to the first one, completely covering the top of the strip of cake. Using an offset metal spatula gently smooth the top of the mousse. Generously brush one of the remaining cake strips with espresso. Place this strip of cake on top of the mousse-covered cake strip and gently press it into place. Pipe the remaining mousse over the strip, completely covering the top of it and gently smooth the top of the mousse. Generously brush the remaining strip of cake with espresso. Place the strip on top of the mousse and gently press it into place. Cover the terrine with plastic wrap and refrigerate 4 to 6 hours, or until the mousse is set.
For espresso sauce: In a heavy medium saucepan combine cream and espresso powder. Bring to a gentle boil over medium-low heat, whisking until espresso powder dissolves. Remove from heat. In medium bowl whisk egg yolks and sugar together until blended. Gradually whisk warm cream mixture into egg yolk mixture until blended. Return this mixture to the saucepan. Cook over medium-low heat, stirring constantly with wooden spoon, 3 to 5 minutes or until sauce has thickened slightly. It is done when you can run your finger down the back of the sauce-coated spoon and a path remains in the sauce for several seconds. Do not let the sauce come to a boil. Remove pan from heat and immediately strain sauce into a stainless steel bowl. Place bowl in a larger bowl of ice water and stir sauce 10 to 15 minutes or until cool. Cover with plastic wrap and refrigerate until cold. (Can be prepared up to 2 days in advance.)
To serve, using a serrated knife, cut the terrine into 10 slices. Lay the slices on dessert plates and drizzle sauce over the slices.