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For the tuile batter, preheat the oven to 350°F (175°C). In a small
mixing bowl, mix the egg whites, powdered sugar, all-purpose flour
and vanilla extract; add the melted butter and the food color. Chill
in the refrigerator until set; with a sharp knife carve the Q design
on a plastic sheet (or whatever letter desired) and place the plastic
design on a greased parchment paper. Spread the batter mix over
the plastic letter template, and remove the plastic sheet. Bake the
tuile designs for 5 to 7 minutes or until baked and let the batter set at
room temperature.
For the gianduja cereal cake, in a medium mixing bowl, melt the
chocolates together in a bain-marie or over a double boiler. Add
the remaining ingredients and mix gently. In an 8-'lnch square mold,
spread the cereal mixture evenly, and press lightly down on the cake
to help it form. Place the cake in a dry place to harden.
To make the chocolate mousse, in a medium mixing bowl, melt the
chocolate in a bam-rnarie or over a double boiler. Add the Nutella"
and salt to the chocolate. In another mixing bowl, beat the cream
with the granulated sugar until soft peaks form. Fold the whipped
cream into the melted chocolate until a smooth consistency. Spread
the mousse on top of the cereal cake mixture and place in the
freezer about 20 minutes or until it sets. Remove the cake from the
freezer and let it sit out.
To finish the cake with the ganache, in a small saucepan heat the
whipping cream to a light boil; remove from heat and stir in the dark
semisweet chocolate until a smooth consistency (there should be
no lumps, it should be as smooth as silk). Glaze the cake with the
melted ganache and cool in the refrigerator.
When ready to serve, cut the cake into 6 portions. Place on a serving plate. Decorate each portion with Valrhona chocolate pearls, and
place the Q orange design tuile vertically on the side of each portion. |
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