Carioca Pt 1

Carioca Pt 1 Ingredients

=== SIMPLE SYRUP ===	10 oz Bittersweet chocolate;
1/3 c Sugar	1/2 c Sugar
=== CAKE ===	3 tb Water
1 Nine-inch Genoise; see *	=== GANACHE===
=== COFFEE SYRUP ===	10 1/2 oz Bittersweet chocolate;
1/2 c Simple Syrup	Gastronomie)
2 c Very finely ground coffee	2 tb Dutch-process cocoa powder
1/2 ts Instant espresso	1 1/4 c Heavy cream
=== MOUSSE-- ===	=== COCOA-DUSTED ALMONDS ===
1 3/4 c Heavy cream	1 1/2 c Sliced blanched almonds
2 lg Eggs; room temp	1/2 ts Dutch-process cocoa powder
4 lg Egg yolks; room temp	2 tb Simple Syrup

Instructions for Carioca Pt 1

* Note: See the "Genoise" recipe which is included in this collection. SIMPLE SYRUP: Stir sugar and 6 tablespoons cold water together in a heavy-bottomed saucepan, place over medium heat, and bring to a boil. As soon as the syrup comes to a boil, remove it from the heat. Cool to room temperature. (Makes about 1/2 cup) COFFEE SYRUP: Spoon off 2 tablespoons of the simple syrup, cover, and refrigerate to use later for the cocoa-dusted almonds. Keep the remainder of the syrup at the ready. Line a strainer with a double thickness of dampened cheesecloth, and place it over a small bowl; set aside. In a medium saucepan, bring 2 cups of water to a boil. Add the ground coffee, stir, and immediately pour the mixture through the lined strainer. You should have about 3/4 cup of very dark coffee. Stir in the instant coffee and the simple syrup. Reserve. (The coffee syrup can be made up to a week ahead and kept covered in the refrigerator.) MOUSSE: Beat the cream until it holds medium-firm peaks, then cover and chill. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and egg yolks at the lowest speed for a few seconds, just to break up the eggs; set aside while you prepare the chocolate and sugar syrups. Coarsely chop the chocolate. Melt the chocolate in a microwave oven or in a metal bowl set over a pan of simmering water. Remove the chocolate from the heat, and, if necessary, pour it into a bowl large enough to hold all the ingredients for the mousse. Cool the chocolate until an instant-read thermometer registers 114 degrees. While the chocolate is melting and cooling, place the sugar and water in a small, heavy-bottomed saucepan. Bring the mixture to a boil, stirring occasionally and washing down the sides of the pan with a pastry brush dipped in cold water. Boil the syrup over high heat without stirring until an instant-read thermometer registers 257 degrees, about 8 to 10 minutes. Immediately remove it from the heat. With the mixer on the lowest speed, beat the eggs for a few seconds, then very slowly add the hot sugar syrup in a thin, steady stream. To avoid splatters, try to pour the syrup down the side of the bowl, not into the spinning whisk. (Inevitably, some will splatter, but dont attempt to scrape the hardened syrup into the eggs-youll get lumps.) Increase mixer speed to high, and beat eggs for about 5 minutes, or until they are pale and have more than doubled their original volume. If the mixture is still warm, reduce the speed to medium and continue to beat until eggs are at room temperature. Using a large rubber spatula, fold about one quarter of the whipped cream into the chocolate. Fold in the rest of the cream, and then, very delicately, fold in whipped egg mixture. GANACHE: Finely chop the chocolate. Place chocolate and cocoa in a medium bowl. Bring the cream to a boil, and remove it from the heat. Pour the cream into the chocolate in three additions, using a rubber spatula to stir the mixture in concentric circles, starting each time with a small circle in the center of the bowl and working your way out into larger circles. Youll have a smooth, glossy ganache. Allow the ganache to rest uncovered and undisturbed (dont stir it) at room temperature until it sets, 40 to 60 minutes, depending on the rooms temperature. When the ganache is properly set, it will hold a ribbon for a second or two when stirred. It is ready to be used now or covered and refrigerated until needed. If the ganache is chilled, it must be brought back to its proper consistency by leaving it at room temperature until its spreadable (the best method), or by heating it over hot water or in a microwave oven at low power. Do not beat it or otherwise overwork it, or it will lose its lovely-and characteristic-sheen. While the ganache is setting up, transfer the cake from the refrigerator to the counter. (Working on a cold rather than a solidly frozen cake will facilitate applying the ganache.) COCOA-DUSTED ALMONDS: Center a rack in the oven and heat the oven to 325 degrees. Sprinkle the almonds with the cocoa, then toss with the simple syrup to coat, and spread them out on a parchment-lined baking sheet. Toast the almonds, stirring every 3 to 4 minutes, until they are deeply and evenly browned, about 10 to 12 minutes. Transfer the sheet to continued in part 2

Main Ingredient: Cuisine: Uncategorized

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