Chocolate: La Peche Chocolate Velvet

posted by Becky 07-06-102 9:30 PM

La Peche Chocolate Velvet

1 lb Sara Lee pound cake
2 tbl Amaretto

1/3 c Amaretto
1/4 c Myers dark rum
4 Heath bars -- coarsely chopped
6 tbl Melted butter
3 Eggs -- separated
1 1/2 tsp Instant coffee powder
1 1/2 lb Callebaut semisweet chocolate (from Belgium)
1 1/2 c Whipping cream
1 tbl Powdered sugar

1/2 lb Semisweet chocolate
1/2 tbl Powdered sugar
1/3 c Coffee -- or as needed

Chocolate leaves
Creme fraiche or Whipped cream -- if desired

Line a 2 1/2 qt. souffle dish with plastic wrap. Cut the pound cake into thin slices. Line the bottom and sides of the souffle dish with overlapping pieces of pound cake, so there are no openings. Put 2 layers of
pound cake on the bottom, to prevent leaks. Sprinkle 2 tb. of the amaretto around the pound cake. Set aside.

To prepare mousse: In a bowl, combine 1/3 c. amaretto, the rum, chopped candy bars, melted butter, egg yolks and coffee. Stir well.

In a double boiler, melt 1 1/2 lbs. of chocolate. Remove from heat and allow it to cool a little. Whip the cream until stiff; set aside. With clean beaters, whip the egg whites with a pinch of salt until stiff. Slowly add 1 tb. powdered sugar and beat 1 minute. Slowly add the chocolate to the liquor mixture, stirring well to combine evenly. Fold in the whipped cream and egg whites. Pour into prepared souffle dish.

Use the rest of the pound cake to cover the top of the mousse, overlapping pieces. Cover with plastic wrap and refrigerate at least 10 hours.

To make the icing: Melt 1/2 lb. of chocolate. Use an electric mixer to beat in the powdered sugar. Add the coffee as needed to make a smooth icing. (It resembles a buttercream. It is very smooth and thick enough to spread.) Let the icing cool a bit before spreading on the cake.

To ice the cake: Invert the chocolate velvet on a serving plate. Remove plastic wrap. Spread with icing. Refrigerate. To serve, cut like cake. Serve with creme fraiche or whipped cream, if desired.

Make chocolate leaves by running a spatula under a thin layer of tempered chocolate before it is set. Garnish velvet.

Keeps well up to 10 days refrigerated and freezes beautifully for up to six months.

From Food Editor Sarah Fritschner's 11/22/90 "A Chocolate Fantasy" article in "The (Louisville, KY) Courier-Journal 'Magazine'", pp. 2-15. Recipe on pp. 8-9. Posted by Cathy Harned.

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