I made this for a special at a restaurant I used to work at...all the chefs loved it!
BE WARNED!
It's very very rich...
Chocolate and Mocha Orgasm with Hazelnut chocolate sauce
© Yatmund Christiansen
Mocha and Mascarpone Cream:
1000 g Mascarpone
1000g Thickened Cream
8 Leaves of Gelatin
2 tbsp Mezzala
12 egg yolks
400 g Sugar
15 tsp Instant Coffee
Method:
Whisk the egg yolks and sugar together until it's doubled in volume, as a cold sabayon.
Then whisk mascarpone till it's soften, and fold through the cold sabayon.
Soak gelatin sheets, and take about 1/4 of cream and heat on stove on low heat.
With remaining cream, whisk until soft peaks and fold through mascarpone and sabayon mixture.
With the coffee, dissolve it into the hot cream.
Take your gelatin sheets, remember to squeeze all excess water and dissovle it into the hot coffee/cream.
Then fold your coffee/cream mixture into the mascarpone/sabayon mixture.
Fold in Mezzala.
Put it in fridge to let it set.
Chocolate Genoise:
1 cup sugar
6 whole eggs
1 cup flour
50 g Cocoa Powder
Method:
Whisk eggs and sugar until your form a cold sabayon.
Sift in cocoa powder and flour together and fold through sabayon.
Bake at 180 for 12-15 minutes.
Kahlua soaking liquid:
100 ml Kahlua
200 ml Sugar Syrup (50/50)
(To make a sugar syrup, simply add the same amount of sugar and water together and bring to the boil)
Method:
Just mix together and set it aside
Chocolate Ganache:
400g Dark Chocolate
200g Cream
Method:
Melt chocolate over bain-marie, and simply add the cream to it. Set it aside.
Hazelnut Chocolate Sauce:
200g Hazelnut chocolate (Prefferably in block form)
400g Cream
Method:
Finally grate the hazelnut chocolate.
Heat the cream up and add grated chocolate, constantly stirring so chocolate can melt evenly.
If for some reason you can't get hazelnut chocolate in block form, simply melt chocolate in bain marie and add cream the cream to it. (Cream doesn't have to be warmed up)
Assembling:
Get a pastry bag with a star nozzle and fill it up with the mocha and mascarpone cream mixture, make sure it's set properly though!
Cut the Chocolate genoise in desired shapes, and soak it in the kahlua liquid, squeeze out any excess liquid.
Put soaked genoise into mould, and then put on top the mocha and mascarpone cream.
Take another soaked genoise, put on top of the mocha and mascarpone cream.
Put another layer of mocha and mascarpone cream.
And then put another layer of soaked genoise.
Take the chocolate ganache, and pour on top of the the last layer.
Let the whole assemble set in cooler for approx 8 hours.
When it's set, take the Chocolate and Mocha Orgasm out of mould and pour over the Hazelnut Chocolate sauce.
Bon appetit!