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Name: Gateau Monica Pt 1
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 lb Bittersweet chocolate;; 8 tb (1 stick) unsalted butter;; 3/4 c Granulated sugar; 1/3 c Granulated sugar; COCOA GENOISE; 3 lg Eggs; at room temperature; 1/2 Stick cinnamon; 1 lb Semisweet chocolate; finely; CHOCOLATE MERINGUE LAYERS; 1 ts Vanilla extract; 1 tb Cornstarch; GANACHE FILLING; 2 c Heavy cream; CHERRYBEAUJOLAIS SAUCE; 1 1/2 c Heavy cream; 1/4 c Granulated sugar; 3 tb Cornstarch; CHOCOLATE GLAZE; SOAKING SYRUP; 1 ts Vanilla extract; 1 1/2 c Gamay Beaujolais; 1/2 c Granulated sugar; 1/4 c Water; 2 c Dried cherries; 6 lg Egg whites; at room; 2 tb Arrowroot; 1/2 c Unsweetened alkalized cocoa; 2 tb Unsweetened alkalized cocoa; 2 tb Water; 1/4 c All-purpose flour

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INGREDIENTS

1 lb Bittersweet chocolate;
8 tb (1 stick) unsalted butter;
3/4 c Granulated sugar
1/3 c Granulated sugar
COCOA GENOISE
3 lg Eggs; at room temperature
1/2 Stick cinnamon
1 lb Semisweet chocolate; finely
CHOCOLATE MERINGUE LAYERS
1 ts Vanilla extract
1 tb Cornstarch
GANACHE FILLING
2 c Heavy cream
CHERRYBEAUJOLAIS SAUCE
1 1/2 c Heavy cream
1/4 c Granulated sugar
3 tb Cornstarch
CHOCOLATE GLAZE
SOAKING SYRUP
1 ts Vanilla extract
1 1/2 c Gamay Beaujolais
1/2 c Granulated sugar
1/4 c Water
2 c Dried cherries
6 lg Egg whites; at room
2 tb Arrowroot
1/2 c Unsweetened alkalized cocoa
2 tb Unsweetened alkalized cocoa
2 tb Water
1/4 c All-purpose flour
3 tb Kirsch (cherry brandy)

Servings

INSTRUCTIONS

YIELD: 12 servings DIFFICULTY: * PREPARATION: 2 1/2 hours plus baking, cooling and chilling times Make the chocolate meringue layers: 1.Position one rack in the top third of the oven and another rack in the bottom third of the oven and preheat to 300 degrees F. Line the bottoms of two baking sheets with aluminum foil. Lightly butter the aluminum foil. Dust the foil with flour and tap off the excess. Using the dull side of a small knife, trace one 10-inch circle on each baking sheet. 2.Sift together the confectioners sugar, cocoa and cornstarch into a medium bowl. Using a wire whisk, stir the dry mixture until well blended. 3.In a grease-free, 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium-low speed until frothy. Increase the speed to medium-high and beat the egg whites until soft peaks start to form. One tablespoon at a time, beat in the granulated sugar. Continue beating until the egg white mixture forms a stiff, shiny meringue. 4.Using a large balloon whisk or rubber spatula, fold one-third of the dry ingredients into the meringue. In two more additions, fold the remaining cocoa mixture into the meringue. 5.Scrape one-half of the cocoa meringue mixture onto each of the outlined circles on the prepared baking sheets. Using a small, metal cake spatula, spread the meringue mixture to the edges of the outlined circles. 6.Bake the meringue rounds for 60 to 70 minutes, until crispy and firm, switching positions and rotating the two baking sheets once halfway during the baking time. Plan the baking sheets on wire racks to cool. Make the cocoa genoise: 1.Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter the bottom and side of a 10-inch round cake pan. Line the bottom with a circle of parchment or waxed paper. 2.In a small bowl, using a wire whisk, stir together the flour, cocoa powder, and cornstarch until blended. Sift the flour mixture onto a piece of waxed paper. 3.In a 4 1/2-quart bowl of a heavy-duty mixer, using the wire whip attachment, beat the eggs at medium-low speed until frothy. While continuing to beat, add the granulated sugar in a slow, steady stream. Increase the speed to medium-high and continue beating the egg mixture for 4 to 6 minutes, or until it has tripled in volume and the batter is pale yellow and forms a thick ribbon when the beaters are lifted. 4.Resift one-third of the flour mixture over the batter. Using a large balloon whisk or a large rubber spatula, fold the flour mixture into the continued in part 2

NOTES

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Gateau Monica Pt 1

1 lb Bittersweet chocolate; 
8 tb (1 stick) unsalted butter; 
3/4 c Granulated sugar 
1/3 c Granulated sugar 
  COCOA GENOISE 
3 lg Eggs; at room temperature 
1/2  Stick cinnamon 
1 lb Semisweet chocolate; finely 
  CHOCOLATE MERINGUE LAYERS 
1 ts Vanilla extract 
1 tb Cornstarch 
  GANACHE FILLING 
2 c Heavy cream 
  CHERRYBEAUJOLAIS SAUCE 
1 1/2 c Heavy cream 
1/4 c Granulated sugar 
3 tb Cornstarch 
  CHOCOLATE GLAZE 
  SOAKING SYRUP 
1 ts Vanilla extract 
1 1/2 c Gamay Beaujolais 
1/2 c Granulated sugar 
1/4 c Water 
2 c Dried cherries 
6 lg Egg whites; at room 
2 tb Arrowroot 
1/2 c Unsweetened alkalized cocoa 
2 tb Unsweetened alkalized cocoa 
2 tb Water 
1/4 c All-purpose flour 
3 tb Kirsch (cherry brandy)

YIELD: 12 servings DIFFICULTY: * PREPARATION: 2 1/2 hours plus baking,  cooling and chilling times    Make the chocolate meringue layers:    1.Position one rack in the top third of the oven and another rack in the  bottom third of the oven and preheat to 300 degrees F. Line the bottoms of  two baking sheets with aluminum foil. Lightly butter the aluminum foil.  Dust the foil with flour and tap off the excess. Using the dull side of a  small knife, trace one 10-inch circle on each baking sheet.    2.Sift together the confectioners sugar, cocoa and cornstarch into a  medium bowl. Using a wire whisk, stir the dry mixture until well blended.    3.In a grease-free, 4 1/2-quart bowl of a heavy-duty electric mixer, using  the wire whip attachment, beat the egg whites at medium-low speed until  frothy. Increase the speed to medium-high and beat the egg whites until  soft peaks start to form. One tablespoon at a time, beat in the granulated  sugar. Continue beating until the egg white mixture forms a stiff, shiny  meringue.    4.Using a large balloon whisk or rubber spatula, fold one-third of the dry  ingredients into the meringue. In two more additions, fold the remaining  cocoa mixture into the meringue.    5.Scrape one-half of the cocoa meringue mixture onto each of the outlined  circles on the prepared baking sheets. Using a small, metal cake spatula,  spread the meringue mixture to the edges of the outlined circles.    6.Bake the meringue rounds for 60 to 70 minutes, until crispy and firm,  switching positions and rotating the two baking sheets once halfway during  the baking time. Plan the baking sheets on wire racks to cool.    Make the cocoa genoise:    1.Position a rack in the center of the oven and preheat to 350 degrees F.  Lightly butter the bottom and side of a 10-inch round cake pan. Line the  bottom with a circle of parchment or waxed paper.    2.In a small bowl, using a wire whisk, stir together the flour, cocoa  powder, and cornstarch until blended. Sift the flour mixture onto a piece  of waxed paper.    3.In a 4 1/2-quart bowl of a heavy-duty mixer, using the wire whip  attachment, beat the eggs at medium-low speed until frothy. While  continuing to beat, add the granulated sugar in a slow, steady stream.  Increase the speed to medium-high and continue beating the egg mixture for  4 to 6 minutes, or until it has tripled in volume and the batter is pale  yellow and forms a thick ribbon when the beaters are lifted.    4.Resift one-third of the flour mixture over the batter. Using a large  balloon whisk or a large rubber spatula, fold the flour mixture into the    continued in part 2

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Nutrition

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Serving Size: 1 Serving (168g)
Recipe Makes: 12 Servings

Calories: 421
Calories from Fat: 217 (52%)

Amt Per Serving		% DV

	Total Fat 24.1g	32 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 0.9g
Cholesterol 47.6mg		15 %
Sodium 51mg		2 %
Potassium 230.5mg		6 %
Total Carbohydrate 55g		16 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 52.1g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 421

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