La peche chocolate velvet
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La peche chocolate velvet
Last updated 6/12/2012 1:21:35 AM. Recipe ID 53855. Report a problem with this recipe.
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      Title: La peche chocolate velvet
 Categories: Desserts
      Yield: 16 Servings
      1 lb Sara Lee pound cake
      2 tb Amaretto

    1/3 c  Amaretto
    1/4 c  Myers dark rum
      4    Heath bars; coarsely chopped
      6 tb Melted butter
      3    Eggs; separated
  1 1/2 ts Instant coffee powder
  1 1/2 lb Callebaut semisweet
           -- chocolate (from Belgium)
  1 1/2 c  Whipping cream
      1 tb Powdered sugar

    1/2 lb Semisweet chocolate
    1/2 tb Powdered sugar
    1/3 c  Coffee; or as needed

           Chocolate leaves
           Creme fraiche or
           Whipped cream; if desired
  This is one of Louisville's most celebrated chocolate desserts.
  Chocolate velvet earned its reputation at the Four Seasons restaurant
  in New York City, under the hands of pastry chef Albert Kumin, who
  later became the White House pastry chef.  Fritschner writes: "It's
  based on the bombe concept - lining a container with cake, filling it
  with creamy filling (in this case  mousse) and finishing the
  turned-out dessert with a glossy chocolate glaze."
  When Kathy and Will Cary opened La Peche gourmet carry-out in 1979,
  she added her adaptation of Kumin's recipe to the deli's offerings.
  Chocolate velvet has never left the dessert case since then, as it's
  so popular. As many as 50 chocolate velvets are sold there a week,
  made by pastry chef Scott Bieber.
  Line a 2 1/2 qt. souffle dish with plastic wrap.  Cut the pound cake
  into thin slices.  Line the bottom and sides of the souffle dish with
  overlapping pieces of pound cake, so there are no openings. Put 2
  layers of pound cake on the bottom, to prevent leaks.  Sprinkle 2 tb.
  of the amaretto around the pound cake.  Set aside.
  To prepare mousse:  In a bowl, combine 1/3 c. amaretto, the rum,
  chopped candy bars, melted butter, egg yolks and coffee. Stir well.
  In a double boiler, melt 1 1/2 lbs. of chocolate. Remove from heat and
  allow it to cool a little.  Whip the cream until stiff; set aside.
  With clean beaters, whip the egg whites with a pinch of salt until
  stiff. Slowly add 1 tb. powdered sugar and beat 1 minute. Slowly add
  the chocolate to the liquor mixture, stirring well to combine evenly.
  Fold in the whipped cream and egg whites.  Pour into prepared souffle
  Use the rest of the pound cake to cover the top of the mousse,
  overlapping pieces.  Cover with plastic wrap and refrigerate at least
       10    hours.
  To make the icing: Melt 1/2 lb. of chocolate.  Use an electric mixer
  to beat in the powdered sugar.  Add the coffee as needed to make a
  smooth icing.  (It resembles a buttercream. It is very smooth and
  thick enough to spread.)  Let the icing cool a bit before spreading
  on the cake.
  To ice the cake: Invert the chocolate velvet on a serving plate.
  Remove plastic wrap.  Spread with icing. Refrigerate. To serve, cut
  like cake. Serve with creme fraiche or whipped cream, if desired.
  Make chocolate leaves by running a spatula under a thin layer of
  tempered chocolate before it is set. Garnish velvet.
  Keeps well up to 10 days refrigerated and freezes beautifully for up
  to six months.
  From Food Editor Sarah Fritschner's 11/22/90 "A Chocolate Fantasy"
  article in "The (Louisville, KY) Courier-Journal 'Magazine'", pp.
  2-15. Recipe on pp. 8-9. Posted by Cathy Harned.

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Recipe ID 53855 (Apr 03, 2005)

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