What You’ll Need

• Scale
• Deep Mixing Bowl (small)
• Deep Mixing Bowl (Large)
• Small Pot
• Medium Pot
• 10″ Spring form Pan
• Baking Sheet
• Pairing Knife
• Chef Knife
• Cutting Board
• Whisk
• Spatula
• Icing Spatula
• Candy Thermometer
• Cake Stand
• Cake Server

Step 1: Pecan Brittle

Ingredients

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

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.

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.

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

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

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

Step 3: Chocolate Mouse

Ingredients

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

Directions

Melt chocolate and butter, let cool.

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

Fold in chopped pecan brittle

Step 4: Assembly

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

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

Top with roasted chopped pecans

Let it set overnight then enjoy!

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