Owner/Baker Nathalie Gauthier
L’epi de Ble
Layers of rich mousse and silky crème brûlée make up this decadent cake.
Ingredients
Vanilla Cremeaux
1 vanilla bean
3/4 cup milk
3/4 cup cream
5 egg yolks
1/2 cup sugar
2 tsp gelatin
Chocolate Mousse
2 cups whipping cream (35%)
7/8 cup dark chocolate (56% cocoa)
Chocolate Sponge Cake
16 egg yolks
1 1/2 cup sugar (divided)
2/3 cup cocoa powder
1 cup flour
9 egg whites
Method
Vanilla Cremeaux
- Split and grate vanilla bean. Heat in saucepan with milk and cream.
- Beat yolks and sugar until mixture is stiff and light, then pour in hot milk. Pour mixture into a dish and bake until mixture reaches 85°C.
- Add gelatin and let cool. Pour into a 9” round mold. Freeze and remove from mold.
Chocolate Mousse
- Whip the cream and melt the chocolate. Stir in 1/4 of the whipped cream, mixing until thick and creamy. Fold in remaining whipped cream.
Chocolate Sponge Cake
- In a mixer using a whisk attachment, beat the egg yolks together with 1 1/4 cup sugar.
- Sift together flour and cocoa. Beat the egg whites with remaining sugar. Fold 1/3 of the beaten egg whites into the yolk and sugar mixture.
- Spread mixture on a tray and bake 10 min at 400°F. Take out of the oven and let cool. Cut out two 9” rounds.
Assembly
- On a tray that has been covered with waxed paper, place a layer of chocolate sponge cake inside a 9” round mold.
- Spread a 1 cm layer of chocolate mousse on top, then add the vanilla cremeux. Spread with a 2-3 cm layer of chocolate mousse, then add the second layer of chocolate sponge cake.
- Spread mousse over the top, making a smooth surface level with the top of the mould. Freeze cake, removing from the freezer 2 hours before eating.
Yields one 9” round cake
