Double Chocolate Mousse Squares (Rigo Jancsi)
By: Georgette
Published: Saturday, July 9, 2011 - 2:50pm

Ingredients




Sponge Cake
3/4 cup • cake flour, sifted
1/2 teaspoon • salt
1/2 teaspoon • cinnamon
1 tablespoon • espresso powder
1/4 cup • cocoa powder
6 • large eggs
1 tablespoon • vanilla
1 cup • granulated sugar
Mousse Filling
1 ounce • 12 bitter sweet chocolate (about 2 cups), chopped into inch pieces (not stronger than 70%)
1 3/4 cups • heavy cream
1/4 cup • butter
2 teaspoons • vanilla
Heavy Cream Filling
2 cups • of heavy cream
1/2 cup • confectioners' sugar
2 teaspoons • vanilla
Glaze (It is a chocolate ganache)
1 ounce • 8 bittersweet chocolate (about 1 1/2 cups), chopped into- inch pieces (not stronger than 70%)
1/4 cup • light corn syrup
1 cup • heavy cream
2 tablespoons • butter
1 teaspoon • vanilla
•

Preparation

1 Sponge Cake 2 Heat the oven to 350 degrees F. 3 Lightly grease a jellyroll pan (10-1/2 x 15-1/2 inch pan; also called half-sheet pan) and line it with wax or parchment paper that is sprayed with baking spray. 4 In a medium bowl, combine the cake flour, salt, cinnamon, powdered espresso and cocoa powder.  Set this aside. 5 In a bowl of a standing mixer, beat the eggs for 10 minutes on high speed.  The eggs will have the consistency of soft whipped cream.   Continue beating on high speed while slowly adding the granulated sugar, one tablespoon at a time. The resulting mixture will have the appearance and consistency of a batter ready to be baked to create a sponge cake. When you lift the wire-whip from the egg mixture, the mixture should fall back to the bowl, as if it was a ribbon. That is why pastry chefs state that “beat the egg mixture to a ribbon stage”. 6 Finally, add the vanilla. 7 Set the standing mixer speed to its lowest setting and add the dry ingredients very slowly (i.e. like about one tablespoon at a time). Use a rubber spatula to scrape the sides of the bowl periodically and beat until just all the dry ingredients are incorporated.  Caution: over mixing will cause the eggs to deflate. 8 Spread the cake batter in the prepared jelly roll pan. 9 Bake for 12-15 minutes or until the cake starts to pull away from the sides of the pan.  Do not over bake. 10 Cool for a few minutes on a wire rack, then invert the cake onto a rack. Carefully remove the parchment (or wax) paper and allow the cake to cool completely. 11 Mousse Filling 12 Place the chocolate pieces in a bowl. 13 Bring the heavy cream to a boil on the stovetop and pour over the chocolate pieces. 14 Let the mixture stand for 5 minutes. 15 Add the rum and vanilla and stir the mixture, starting in the middle and slowly moving outward with the circular motion until you attain a smooth, shiny chocolate mousse. 16 Refrigerate this mixture for 2 hours 17 With a hand held electric mixer, whip the chilled chocolate mousse filling, scrapping the sides of the bowl with a rubber spatula, until the volume has doubled. 18 Whipped Cream Filling 19 Place the heavy cream in a cold bowl and with a hand-held electric mixer, whip up the cream to soft peaks 20 slowly add the sugar, 1 tablespoon at time without stopping the electric mixer. 21 Fold in the vanilla and refrigerate. 22 Note: It is also called: Chantilly Cream 23 Assembly: 24 Cut the cake in half and place one half on a large serving dish.  (Try to match the shape of the serving plate with that of the chocolate cake; in other words, do not use a circular shape serving plate, when the cake is square) 25 Spread the whipped chocolate mousse over the top of one half cake. 26 Refrigerate for one hour. 27 Spread the whipped cream over the chocolate mousse evenly and let it set for one hour in the refrigerator. 28 Place a parchment paper that is cut 1 inch larger than the cake itself, under the cake to catch the chocolate drips. 29 Pour the chocolate ganache over this half of the plain cake (see directions for preparation below), let it run down the sides of the cake and let it set at room temperature. (Note: if the ganache is too heavy, just warm it up either in a microwave, or with a hair dryer, blowing hot air over the surface of the ganache and it will thin-out). 30 Prior to placing it in the refrigerator, remove the excess ganache from the sides of the cake. 31 Place it in the refrigerator for a faster and more “solid” setting. 32 Once the glaze is set, cut this half cake into a cube shape, measuring either 2 X 2 or 3 X 3 inches and place it evenly on the whipped cream. 33 Let it set for one hour in the refrigerator. 34 Take the cake out of the refrigerator and slice it through, in accordance with the top slices and the cake is ready to be served. 35 Note: Use the serrated knife that is dipped into hot water; dip the knife as many times needed into hot water, to obtain even, smooth slices. 36 Glaze 37 Place the chocolate pieces in a medium bowl. 38 Bring the heavy cream to boil on the stovetop and pour the cream over the chocolate. 39 Let it stand for 5 minutes. 40 Start to mix the chocolate and cream in a circular motion, starting in the middle and slowly moving outward. 41 When you attain a smooth, shiny chocolate ganache, add the butter and the vanilla and stir until smooth. 42 Refrigerate until ready to be used.