How can you not help but stop for a pastry or some other type of sweet snack when touring France at Disney’s Epcot?
One of our favorites (and many others) is the Chocolate Mousse Cake at Boulangerie Patisserie in France at Disney’s Epcot.
This recipe is made in four parts. First make the genoise, or cake layer, then the rum syrup, the chocolate mousse, and finally the chocolate ganache.
1/3 cup flour
3 tablespoons unsweetened cocoa
1/2 cup sugar
3 tablespoons sweet butter, melted, cooled
1/2 teaspoon vanilla extract
Sift together flour and cocoa and set aside. Blend eggs and sugar in top of double boiler. Put over hot, not boiling, water and stir constantly until creamy and warm. Remove pan from heat and beat egg mixture until thick and fluffy. Gently fold in one third of flour mixture. Dribble butter and vanilla over batter and fold in. Add remaining flour and fold that in also.
Preheat oven to 350 degrees
Grease and flour a 9-inch springform pan and line with waxed paper. Add batter and bake for 15 to 20 minutes, or until top springs back when lightly pressed with a finger. Remove from oven and cool for 10 minutes before removing from pan. Cool completely on a wire rack.
Rum Syrup Ingredients:
1/2 cup water
1 teaspoon sugar
1 tablespoon rum
Rum Syrup Preparation:
Bring water and sugar to a boil in saucepan. Add rum and cool.
Chocolate Mousse Ingredients:
5 ounces semi-sweet chocolate, melted
2 eggs yolks, lightly beaten
1/4 cup cream
1 teaspoon vanilla extract
3 egg whites
1/4 cup sugar
Chocolate Mousse Preparation:
Melt chocolate in a double boiler over warm water. Remove from heat. Combine egg yolks and cream and gradually add chocolate, stirring rapidly. Add vanilla.
Beat egg whites with sugar until stiff peaks form. Gently fold egg whites into chocolate mixture. Blend well and refrigerate until ready to use.
Chocolate Ganache Ingredients:
8 ounces semi-sweet chocolate
1/2 cup milk
1 cup heavy cream’1 1/2 tablespoons vanilla extract
3 tablespoons sugar
Chocolate Ganache Preparation:
Melt chocolate over very low heat, stirring constantly.
Combine milk, cream, vanilla, and sugar in a mixing bowl. Beat until thick. Quickly mix cream mixture into melted chocolate. Cook for 1 minute and remove from heat. Allow ganache to cool slightly, stirring occasionally.
Assembly of chocolate mousse cake:
First trim top of genoise to form a flat top. Return trimmed cake to the springform pan to use as a mold. Brush trimmed top of genoise with rum syrup. Add chocolate mousse and spread evenly. Top with cooled chocolate ganache and refrigerate for 2 hours.
Remove from pan and serve with additional whipped cream and sliced almonds, if desired.
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