GMA Recipe: Double Dobos Cake

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Double Dobos Cake
From chef and author Wolfgang Puck
February 27, 2004

Celebrity chef Wolfgang Puck created dishes fit for the stars for the 2004 Governors Ball following the Academy Awards ceremony. It's Puck's eighth year on the job. Here are the recipes for the dishes he's serving the stars.

Ingredients

13 eggs, separated and kept at room temperature

13 ounces sugar

2 ounces cocoa powder

3 ounces bittersweet chocolate, melted reserved warm in a medium size bowl

Chocolate Mousse Filling

Coffee Syrup

Directions

Place three racks in the oven. Preheat the oven to 350° F. and line six cookie sheets with buttered and floured parchment paper.

In a standing electric mixer, whip the egg whites on medium speed until foamy.

Begin to stream in 3/4 of the sugar (reserve the balance). This will take approximately 2-3 minutes.

Whip until soft but slightly firm peaks are formed and pour the room temperature egg yolks all at once into the egg whites.

Ladle 1/4 of the egg base into the melted chocolate. Stir until homogeneous. Fold in the balance of the whipped egg mixture.

Divide the batter evenly between 6 cookie sheets. Bake 3 at a time for 8 minutes. Turn, and continue to bake for 3-4 minutes. Remove from oven and cool.

To assemble the cake: Line the presentation tray with a cake layer. Brush with coffee syrup. Top with chocolate mousse. With a metal offset spatula, "schmear" evenly. Continue layering with balance of cake and mousse.

Yield: Serves 8

Chocolate Mousse Filling
Ingredients

5 egg yolks

2 eggs

4 ounces sugar

24 ounces (24% fat) heavy cream

8 ounces milk chocolate

6 ounces bittersweet chocolate

Directions

Whip the heavy cream until soft peaks are formed. Over a double boiler, in a medium size mixing bowl, combine the milk chocolate and bittersweet chocolate. Stir until melted and reserve.

Over a double boiler, whip together the yolks, eggs and sugar. When it reaches 110° F., remove from heat.

Fold 1/3 of the egg mixture into the melted chocolate. Fold the balance of the egg mixture until homogeneous. Fold in the heavy cream.

Coffee Syrup
Ingredients

4 ounces water

4 ounces sugar

8 ounces coffee (or espresso)

Directions

Combine all ingredients and bring to a boil in a small saucepan. Reserve.

Recipe courtesy Wolfgang Puck, 2004