Chocolate Mousse:

• 8 oz. bittersweet chocolate
• 4 eggs, separated
• 2 oz. sugar
• 2 oz. Delicato Cabernet
• 6 oz. heavy cream

Melt the chocolate in a double boiler and set aside. Separate the egg yolks and the egg whites. Whip the cream to medium stiff peaks and set aside. In a mixer, whip the egg whites to stiff peaks.

Now add the Delicato cabernet to the melted chocolate and whisk in the egg yolks.

Fold this mixture into the whipped egg whites. Finally, fold the egg white and chocolate mix into the whipped cream. Set aside until ready to use or fill your cakes with them at this point and refrigerate.

Chocolate Sponge Cake:

• 10.5 oz. butter
• 10.5 oz. sugar
• 4 eggs
• 10 oz. chocolate
• 1 tsp. vanilla extract
• 1 1/2 cups cocoa powder
• 1 cup water
• 8 oz. cake & pastry flour
• 1 tsp. baking soda

Melt the chocolate in a double-boiler and set aside. Boil the water and whisk in the cocoa and set aside.

In a mixing bowl, add the butter and mix on medium speed. Add the sugar to the bowl and continue to mix. Add the eggs in three stages, scaoing the bowl down after every stage. Add the melted chocolate and vanilla extract. Mix in the cocoa and mix sifted flour alternately ending with the liquid.

Makes 2 x 10 inch rounds. Bake at 350 for 30-35 minutes or until a tooth pick comes out clean.

Ganache:

• 1 lb. Chocolate
• 1/2 lb. Heavy cream

Boil the cream, pour over the chocolate and let stand until the chocolate has melted. Whisk the ingredients together and set aside until ready to use.

Juilo Camberos
Cottage Bakery