Shared Red Velvet “Twinkie” and Chocolate Mousse Dessert
Submitted by Andy Antico, Executive Chef, The Mayfield Sand Ridge Club, South Euclid, Ohio
Yield: 20 cakes
For the Red Velvet Cake:
Amt Ingredient
10 ozs. vegetable shortening
1 lb. + 13 ozs. sugar
3/4 oz. salt
3 ozs. cocoa powder
3 eggs
1.4 ozs. vinegar
1 oz. baking soda
13 ozs. buttermilk
1 1/4 lb. cake flour
13 ozs. water
1 tbsp. vanilla extract
2 tbsp. red food color
Procedure:
• Cream shortening for five minutes on low. Add cocoa and mix for two minutes on low speed.
• Combine vinegar, food coloring, baking soda and buttermilk; add to mixture. Add flour. Mix for three minutes at low speed.
• Combine water in two stages with mixture; scrape down the mixing bowl between stages. Continue to mix on low for four minutes.
• Add vanilla and mix well.
• Pour cake batter into flexi-molds (spray molds with Vegaline before adding batter).
• Bake in preheated 350º F. oven for 12 to 15 minutes. Remove from oven and cool.
• Place in freezer to solidify, then unmold.
For the Chocolate Mousse:
Amt Ingredient
10 ozs. bittersweet chocolate, chopped
1 1/2 ozs. butter
5 eggs, separated
2 tbsp. water
2 ozs. sugar
8 ozs. heavy cream
(optional) rum
Procedure:
• Combine the chocolate and butter, and melt over a hot-water bath.
• Combine the egg yolks with half of the water and half of the sugar, and whisk over a hot-water bath until it holds at 145º F. for 15 seconds. Remove from the heat and whisk until cool.
• Combine the egg whites with the rest of the sugar in a mixer bowl ,and whisk over a hot-water bath to 145º F. Remove from the heat and whip to full volume. Continue whipping until cool.
• Using a large rubber spatula, fold the chocolate mixture into the egg yolks.
• Fold the egg-white mixture into the chocolate-yolk mixture.
• Fold in the whipped cream and rum (if using).
• Pipe onto cake.
For the Lemon Curd Gelee:
Amt Ingredient
3 sheets silver gelatin
3/4 cup lemon juice
4 eggs
3/4 lb. sugar
6 ozs. sweet butter
Procedure:
• Soak gelatin in ice water until softened; squeeze out excess water and set aside.
• Beat eggs and sugar together in stainless-steel saucepan. • Add lemon juice and butter. Heat to boiling over low heat until curd thickens. Add gelatin until dissolved.
• Strain immediately.
• Pipe onto plate.
For the “Edible Earth”:
Amt Ingredient
7 ozs. almond flour, toasted
5 ozs. dark bread, dried out
1 oz. brown sugar
3/4 oz. tapioca maltodextrin
1 oz. barley malt powder
1/2 oz. dried chickory root
1/2 oz. porcini powder
1 oz. grapeseed oil
to taste salt
Procedure:
• Process all ingredients in food processor.
• Spread out evenly on a sheet pan and bake in a 200º F. oven for 1 hour.
• Cool and crumble to resemble “dirt.”
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