Q: We enjoy the White and Dark Chocolate Mousse Cake at Aspens Signature Steaks at the Avenues of West Cobb so much that we have it every time we are there. Could you please get the recipe so that we can try to make it for friends at home?
Phil and Frances Herron, Rome
A: Roland Garcia, pastry chef for Aspens Signature Steaks, sent us the recipe for this luscious dessert. The only catch? The recipe served 40. That many servings of a recipe this delicious was too much of a temptation, so we've cut it down to a more manageable size for home cooks.
Rather than offering the signature presentation of individual rounds, we've consulted with Garcia and turned this into a molded cake from which you can serve wedges.
At the restaurant, the cake is baked in sheet pans, then rounds are cut and put into cylindrical molds. Mousse layers are added to each mold and the entire thing is frozen until ready to serve. A glaze of ganache, a garnish of berries, raspberry sauce and white chocolate shavings, and the individual servings are ready to go out to your table. For those who love chocolate, you'll understand why this is the restaurant's most popular dessert.
The recipe also provides two methods for making chocolate mousse. Garcia says he includes egg yolks to the dark chocolate mousse for the richness they add, and gelatin in the white chocolate mousse to provide structure. Since the egg yolks in the dark chocolate mousse are not cooked, you may want to use pasteurized egg yolks.
Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of" and the name of restaurant in the subject line.
Aspen Signature Steaks White and Dark Chocolate Mousse Cake
Hands on: 45 minutes
Total time: 1 hour
Serves: 16
You'll need a spring form pan with the tallest sides possible to accommodate this cake. If your pan isn't tall enough to accommodate the layers of cake and mousse, use aluminum foil to form a collar around the pan and extend its height.
18 ounces dark chocolate, roughly chopped, divided
5 ounces (1 stick plus 2 tablespoons) unsalted butter
5 eggs
3/4 cup granulated sugar, divided
5 3/4 cups heavy cream, divided
3 egg yolks
1 pound white chocolate, roughly chopped
2 (1/4-ounce) packages plain gelatin
1/4 cup warm water
Chocolate ganache, raspberry sauce, white chocolate shavings and fresh fruit, for garnish
To make the cake: Preheat oven to 325 degrees. Lightly grease a 10-inch spring form pan.
In a medium saucepan, melt 6 ounces chocolate with butter. Once melted, allow to cool.
Using two medium bowls, separate eggs, putting whites in one bowl and yolks in another. Using a hand mixer, whip egg whites until they form stiff peaks, about 3 minutes, and set aside. Do not rinse mixer blades. Whip egg yolks with 1/4 cup sugar until mixture is light yellow color, about 3 minutes. Fold egg whites into egg yolk mixture, then fold in chocolate mixture, being careful not to overmix. Pour batter into prepared pan and bake 15 minutes or just until cake is firm to the touch. Do not overbake. Remove from oven and cool on wire rack. Do not remove cake from pan.
To make the dark chocolate mousse: In a large saucepan, bring 1 cup cream and 1/4 cup sugar to a boil. Remove from heat and add remaining 12 ounces dark chocolate. Stir until chocolate is completely melted, then allow to cool. Whip 2 cups heavy cream until stiff peaks form. Whisk in egg yolks then fold in room temperature chocolate mixture. Spoon on top of chocolate cake. Place cake in freezer.
To make the white chocolate mousse: In a large saucepan, bring 3/4 cup cream and 1/4 cup sugar to a boil. Remove from heat and add white chocolate. Stir until chocolate is completely melted, then cool to room temperature.
While mixture is cooling, dissolve gelatin in warm water. As soon as gelatin is dissolved, stir into white chocolate mixture.
Whip 2 cups heavy cream until stiff peaks form. Fold in room-temperature white chocolate mixture. Spoon on top of chocolate cake and chocolate mousse, cover and return to freezer.
When ready to serve, remove cake from freezer, unmold from pan and cut into wedges. Garnish with chocolate ganache, raspberry sauce, white chocolate shavings and fresh fruit if desired.
Per serving: 727 calories (percent of calories from fat, 71), 8 grams protein, 48 grams carbohydrates, 3 grams fiber, 61 grams fat (31 grams saturated), 243 milligrams cholesterol, 66 milligrams sodium.
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