The cake I saw on the website of One Aldwych inspired me to prepare my version. The original cake was:
The layers of my cake from the top are:
Caramel mousse quennelles
Bourbon hazelnut chocolate mousse Bourbon chocolate and cherry-hazelnut cake Bourbon hazelnut chocolate mousse Bourbon chocolate cherry -hazelnut cake
I started with the base of the cake.
4 egg whites
4 tablespoon sugar pinch of salt 4 egg yolks 4 tablespoon Bourbon cookie crumbs 4 tablespoon ground hazelnut
50 g dark chocolate 2 teaspoon Bourbon whiskey
2 tablespoon cherry marmalade
In a bowl beat the egg whites with the sugar and salt until stiff peaks form. Incorporate the egg yolks one at a time, then add the dry ingredients. Incorporate well.
Melt the chocolate with the Bourbon and add to the mixture.
Line a tin cake form (I used a loaf tin) with paper. Pour the mixture in the tin and bake at 170 C for 20-25 minutes.
When it is ready dump the mold and let it cool on a wire rack.
My loaf was 4 cm high, I cut it into four horizontally.
I wrapped two pieces in clingfilm for a later use.
I will use only two slices for this cake.
200 g Bourbon hazelnut chocolate spread 70 g dark chocolate (min 50%) 300 ml double cream whipped until soft peaks form 2 egg yolks 2 tablespoon sugar 50 ml Bourbon whiskey 1 leaf gelatine (25g/15 leaves)
First with a hand held beater beat the egg yolks and sugar until pale, add the bourbon while stirring and cook it over simmering water until becomes thick. Let it cool to room temperature. Fold the egg cream in the whipped cream.
Melt the Bourbon spread and a chocolate pieces in a bowl over simmering water until it is as hot what your finger can tolerate. Soak the leaf gelatine (1,67 g) in cold water. When it is soft, add 1 tablespoon warm water and mix until melts.
Fold the Bourbon mixture in the whipped cream, incorporate well. Add one tablespoon cream to the melted gelatine, mix and add this to the cream mixture. Incorporate well. Place the bowl over simmering water to keep the mousse soft.
Spread both slices with cherry marmalade.
To assemble the cake, line the loaf tin with cling film. Place one slice of the cake into the tin. Put the mousse in a piping bag and spread half of the mousse with 1-1,5 cm thick on the sponge. Place the second piece of sponge on top with the cherry spread upward and pipe the rest of the mousse on it, even the surface with a card. Put the tin into the freezer for a few hours.
When it has set, remove from the freezer, remove from the tin to a chopping board.
You can style the surface and sides with a zigzag card if you like. Cut the sides of the cake with a wire cutter or with a sharp thin bladed knife to have smooth sides to show the layers.
Mark the lines on the top where you want to cut the cake crosswise with a knife or wire cutter. With a great round piping attachment arrange caramel mousse in the middle of every slice.
I had a half piping bag of caramel cream from the caramel tiramisu I made for a friend. I used this to garnish my cake.
The proof of the pudding is in the eating
I arranged one slice on an art deco plate this way.
The first slice across the cake. Well, honestly, the mousse was a little hard. I expected a light mousse, but it was hard. And the flavors …
The caramel top dominated a little, pushed back the other flavours I planned to play a more stronger flavour. I tried another slice without the caramel topping. Although it was still harder than what I expected, the flavours were better. The sponge with the cherry flavour on it and the bourbon mousse. It was better, but it was not perfect, or at least acceptable.
I had to make modifications on the mousse.
The new mousse
200 g bourbon chocolate spread 50 g dark chocolate 4 tablespoon unsweetened cocoa powder 500 ml double cream 1 tablespoon sugar
I took the remaining two slices of the sponge out of the fridge and spreaded both slices with cherry spread.
I melted the Bourbon spread and the chocolate over simmering water. Added the cocoa powder incorporated well.
I beat the cream with the sugar until soft peaks formed. Added a little to the chocolate mixture to loosen it, then folded the chocolate into the cream. Incorporated well and topped on the cake base.
I kept it in the freezer until the mousse set.
I was a little excited if it had the the structure I expected. When I cut across with my fork I felt the mousse was much softer although firm. The flavours were balanced
I was satisfied with what I created.