You are here: Inns and resorts > Inns and resorts by region > The Laurentians > Hôtel La Sapinière > Gastronomy > Our Chef's Recipes > Recipe Details >

Chocolate cake

Ingredients:

• 5 eggs
• 180 ml (¾ cup) white sugar
• 250 ml (1 cup) all purpose flour
• 2 ml (1/2 teaspoon) baking powder
• 20 ml (4 teaspoon) melted butter
• 5 ml (1 teaspoon) vanilla essence
• 45 ml (3 tablespoon) unsweetened cocoa powder
• 10 ml (2 teaspoon) vegetable oil 

Methods:

1. Preheat oven at 375 ° F (190° C), Grease a 15 x 10 inch jelly-roll pan. Line with wax paper. Grease paper.
2. Place a metal bowl over a simmering hot water saucepan. Mix eggs and sugar and beat together for 5 minutes or until thick. Remove from heat. Continue to beat until cool.
3. In a second bowl, sift flour and baking powder. Fold in eggs mixture.
4. Using a spatula or a whip, delicately mix-in melted butter, cacao powder and vegetable oil.
5. Spread batter in prepared pan. Bake cake at 375 F until set, for 12 minutes.
6. Dust a clean cloth with Cacao powder.
7. Turn cake onto prepared cloth. Wait 2 to 3 minutes, then remove wax paper. If paper sticks to cake, wet paper with a pastry brush dipped in ice-cold water.
8. Trim edges with a bread knife
9. Roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.

Raspberry mousse

Ingredients:

• 30 ml (2 tablespoon) honey
• ½ envelope of powder gelatin
• 200 ml (¾ cup) of raspberry puree (sifted mashed raspberries)
• 500 ml (2 cups) whipped cream
• Fresh whole raspberries (if desired)

Methods:

1. In a small sauce pan, heat honey over medium heat, mix in raspberry purée, cool mixture. Fold in whipped cream. Mix well.
2. Keep a small quantity of raspberry mousse for icing.
3. Unroll cake, remove cloth, spread raspberry mousse and add raspberries (if desired).
4. Re-roll cake. Place seam down on a cookie sheet. Spread mousse on cake. Store cake in freezer.

Ganache frosting

Ingredients:

• 250 ml (1 cup) of chopped semi-sweet chocolate
• 250 ml (1 cup) of heavy cream
• 15 ml (1 tablespoon) butter

Methods:

1. In a small saucepan, bring heavy cream, to a boil, add chocolate and butter, over medium heat stir vigorously until blended well. Remove from heat.
2. Take out log from freezer. With a cream ladle, cover the sides and top of cake with chocolate frosting. Let stand until set, pass a comb on icing to imitate wood texture.  Decorate to your taste.

Comments:

Merry Christmas!

Follow us on: