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Carioca Pt 1

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Dutch 1 servings

INGREDIENTS

=== SIMPLE SYRUP ===
1/3 c Sugar
=== CAKE ===
1 Nine-inch Genoise; see * Note
=== COFFEE SYRUP ===
1/2 c Simple Syrup
2 c Very finely ground coffee
1/2 ts Instant espresso
=== MOUSSE– ===
1 3/4 c Heavy cream
2 lg Eggs; room temp
4 lg Egg yolks; room temp
10 oz Bittersweet chocolate; (Valrhona Manjari)
1/2 c Sugar
3 tb Water
=== GANACHE===
10 1/2 oz Bittersweet chocolate; (Valrhona Noir
Gastronomie)
2 tb Dutch-process cocoa powder
1 1/4 c Heavy cream
=== COCOA-DUSTED ALMONDS ===
1 1/2 c Sliced blanched almonds
1/2 ts Dutch-process cocoa powder
2 tb Simple Syrup

INSTRUCTIONS

* Note: See the "Genoise" recipe which is included in this collection.
SIMPLE SYRUP: Stir sugar and 6 tablespoons cold water together in a
heavy-bottomed saucepan, place over medium heat, and bring to a boil.
As soon as the syrup comes to a boil, remove it from the heat. Cool
to room temperature. (Makes about 1/2 cup) COFFEE SYRUP: Spoon off 2
tablespoons of the simple syrup, cover, and refrigerate to use later
for the cocoa-dusted almonds. Keep the remainder of the syrup at the
ready. Line a strainer with a double thickness of dampened
cheesecloth, and place it over a small bowl; set aside. In a medium
saucepan, bring 2 cups of water to a boil. Add the ground coffee,
stir, and immediately pour the mixture through the lined strainer.
You should have about 3/4 cup of very dark coffee. Stir in the
instant coffee and the simple syrup. Reserve. (The coffee syrup can
be made up to a week ahead and kept covered in the refrigerator.)
MOUSSE: Beat the cream until it holds medium-firm peaks, then cover
and chill. In the bowl of an electric mixer fitted with the whisk
attachment, beat the eggs and egg yolks at the lowest speed for a few
seconds, just to break up the eggs; set aside while you prepare the
chocolate and sugar syrups. Coarsely chop the chocolate. Melt the
chocolate in a microwave oven or in a metal bowl set over a pan of
simmering water. Remove the chocolate from the heat, and, if
necessary, pour it into a bowl large enough to hold all the
ingredients for the mousse. Cool the chocolate until an instant-read
thermometer registers
114    degrees. While the chocolate is melting and cooling, place
the sugar and water in a small, heavy-bottomed saucepan. Bring the
mixture to a boil, stirring occasionally and washing down the sides
of the pan with a pastry brush dipped in cold water. Boil the syrup
over high heat without stirring until an instant-read thermometer
registers 257 degrees, about 8 to 10 minutes. Immediately remove it
from the heat. With the mixer on the lowest speed, beat the eggs for
a few seconds, then very slowly add the hot sugar syrup in a thin,
steady stream. To avoid splatters, try to pour the syrup down the
side of the bowl, not into the spinning whisk. (Inevitably, some will
splatter, but don't attempt to scrape the hardened syrup into the
eggs-you'll get lumps.) Increase mixer speed to high, and beat eggs
for about 5 minutes, or until they are pale and have more than
doubled their original volume. If the mixture is still warm, reduce
the speed to medium and continue to beat until eggs are at room
temperature. Using a large rubber spatula, fold about one quarter of
the whipped cream into the chocolate. Fold in the rest of the cream,
and then, very delicately, fold in whipped egg mixture. GANACHE:
Finely chop the chocolate. Place chocolate and cocoa in a medium
bowl. Bring the cream to a boil, and remove it from the heat. Pour
the cream into the chocolate in three additions, using a rubber
spatula to stir the mixture in concentric circles, starting each time
with a small circle in the center of the bowl and working your way
out into larger circles. You'll have a smooth, glossy ganache. Allow
the ganache to rest uncovered and undisturbed (don't stir it) at room
temperature until it sets, 40 to 60 minutes, depending on the room's
temperature. When the ganache is properly set, it will hold a ribbon
for a second or two when stirred. It is ready to be used now or
covered and refrigerated until needed. If the ganache is chilled, it
must be brought back to its proper consistency by leaving it at room
temperature until it's spreadable (the best method), or by heating it
over hot water or in a microwave oven at low power. Do not beat it or
otherwise overwork it, or it will lose its lovely-and
characteristic-sheen. While the ganache is setting up, transfer the
cake from the refrigerator to the counter. (Working on a cold rather
than a solidly frozen cake will facilitate applying the ganache.)
COCOA-DUSTED ALMONDS: Center a rack in the oven and heat the oven to
325 degrees. Sprinkle the almonds with the cocoa, then toss with the
simple syrup to coat, and spread them out on a parchment-lined baking
sheet. Toast the almonds, stirring every 3 to 4 minutes, until they
are deeply and evenly browned, about 10 to 12 minutes. Transfer the
sheet to
continued in part 2

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