Chocolate Genoise, Chocolate Mousse, Mirror Glaze, Chocolate Meringue

The First Annual International Pastry Competition
Round Three: Chocolate
Adapted by
December 2010


Chocolate Meringue
520 grams sugar
240 grams egg whites
20 grams cocoa powder
Chocolate Mousse
260 grams Belcolade chocolate
600 grams heavy cream
2 egg yolks
2 eggs
2 sheets silver gelatin, bloomed
Chocolate Genoise
9 egg whites
225 grams sugar
9 egg yolks
160 grams Japanese cake flour
20 grams cocoa powder
100 grams butter, room temperature
Mirror Glaze
142.5 grams water
285 grams sugar
78 grams cocoa
82.5 grams heavy cream
35 grams Belcolade chocolate, chopped
14 grams gelatin, bloomed
To Assemble and Serve
candied violets


For the Chocolate Meringue:
Make a stiff meringue by whipping the egg whites while slowly adding the sugar in 3 intervals. When a stiff, glossy meringue has been achieved, fold in cocoa powder by hand. Spread onto lined sheet pan and dehydrate for 24 hours. Gently crush meringue into desired shapes and store in air tight container.

For the Chocolate Mousse:
Melt the chocolate over a double boiler; meanwhile, whip heavy cream to medium peaks. Whip the egg yolks and eggs over a double boiler until tripled in volume, add the bloomed gelatin and whisk for another 5 minutes. Fold 25% of the melted chocolate into the egg mixture, then fold that back into the chocolate until fully combined. Fold the whipped cream gently into the chocolate until fully combined. Chill.

For the Chocolate Genoise:
Preheat the oven to 325°F. Using a mixer, whip the egg whites while adding the sugar in 3 intervals until a thick satin meringue has been achieved. Add the yolks and continue to whip for another 5 minutes. The mixture should look very fluffy and have a soft ribbon. Sift the cake flour and cocoa powder over the egg mixture in 2 intervals, folding delicately in between while making sure each addition is fully incorporated. Add the butter and fold until the mixture is even, being careful to fold the bottom over the top to incorporate all the ingredients. Bake in a half-sheet pan for 15 minutes or the top springs back when touched.

For the Mirror Glaze:
Combine the water, sugar, cocoa, and heavy cream in a saucepot and bring to a boil. Add the chocolate and stir to combine. Add the bloomed gelatin and strain. The glaze is ready to use when it reaches 70°F.

To Assemble and Serve:
Layer genoise and chocolate mousse. Pour chocolate glaze onto the cake. Place crushed meringue around the bottom third of the cake. Top cake with additional meringue and candied violets.