November 28, 2015

Suite 88: Chocolate Mousse Pecan Brittle Cake

Suite 88’s Chocolate Mousse Pecan Brittle cake is perfect to serve at your next holiday party as it will surely impress your guests. But, be sure to make extra because one piece of this light and crunchy dessert is just not enough!

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What You’ll Need

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Step 1: Pecan Brittle

Ingredients

  • 450g sugar
  • 300g corn syrup
  • 5g salt
  • 100g water
  • 200g pecans
  • 50g butter, softened
  • 10g baking soda
  • 10g vanilla

INGREDIENT BRITTLE

Directions

Measure sugar, corn syrup, salt and water into a medium pot. Bring to a boil. Add pecans. Using a candy thermometer, cook to 165C.

PECANS

Working quickly, add butter, baking soda and vanilla. Mix well. Pour onto a baking sheet and spread as thinly as possible. Set aside to cool.

BOILING BRITTLE

Step 2: Chocolate Cake

Ingredients

  • 115g softened butter
  • 150g sugar
  • 2 egg yolks
  • 4g vanilla
  • 75g flour
  • 55g cocoa powder
  • 5g baking powder
  • 125g milk
  • 2 egg whites
  • 1g salt

INGREDIENTS MOUSE

Directions

Mix together flour, cocoa powder and baking powder with a whisk. Set aside. Beat butter and 100g sugar until light and fluffy then add egg yolks and vanilla

EGG YOLK

Alternating between dry mix and milk, beat into batter. Begin and end with dry mix. Whip up egg whites slowly adding the remaining 50g of sugar until firm then fold into batter.

Using a pastry bag, pipe batter into two 9” circles then Bake at 350F for 10-15 minutes

SETTING CAKE

FILLING IN CAKE

Step 3: Chocolate Mouse

Ingredients

  • 5 egg yolks
  • 50g water
  • 100g sugar
  • 300g 72% chocolate
  • 100g butter
  • 550g whipped cream

Ingredeints cake

Directions

Melt chocolate and butter, let cool.

CHOCOLATE

With whisk attachment, slowly mix yolks together, while heating sugar and water to 121C. Slowly add syrup to yolks. Whisk medium high until pale yellow, cool and doubled in size.

Fold yolks into chocolate

Fold in whipped cream

WHIPPING

Fold in chopped pecan brittle

CUTTING BRITTLE

Step 4: Assembly

Put one layer of cake into bottom of ring then add mousse to halfway and spread into sides.

MOUSSE ON TOP

Place second cake layer on top and finish with rest of mousse.

PLACING CAKE

Top with roasted chopped pecans

FINAL PAN

Let it set overnight then enjoy!

Download Step by Step

CHEF

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