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Double Dobos Cake

eggs, separated and kept at room temperature
13 ounce s
2 ounce s
cocoa powder
3 ounce s
bittersweet chocolate, melted reserved warm in a medium size bowl
Chocolate Mousse Filling:
egg yolks
4 ounce s
24 ounce s
(24% fat) heavy cream
8 ounce s
milk chocolate
6 ounce s
bittersweet chocolate
Coffee Syrup:
4 ounce s
4 ounce s
8 ounce s
coffee (or espresso)
  1. Place three racks in the oven.  
  2. Preheat the oven to 350 degrees F.  
  3. Line six cookie sheets with buttered and floured parchment paper.  
  4. In a standing electric mixer, whip the egg whites on medium speed until foamy.  
  5. Begin to stream in the 3/4 of the sugar (reserve the balance). This will take approximately 2-3 minutes.  
  6. Whip until soft but slightly firm peaks are formed.  
  7. Pour the room temperature egg yolks all at once into the egg whites.  
  8. Ladle 1/4 of the egg base into the melted chocolate. Stir until homogeneous. Fold in the balance of the whipped egg mixture.  
  9. Divide the batter evenly between 6 cookie sheets. Bake 3 at a time for 8 minutes. Turn, and continue to bake for 3-4 minutes.  
  10. Remove from oven and cool.  
  11. Whip the heavy cream until soft peaks are formed.  
  12. Over a double boiler, in a medium size mixing bowl, combine the milk chocolate and bittersweet chocolate. Stir until melted and reserve.  
  13. Over a double boiler, whip together the yolks, eggs and sugar. When it reaches 110 degrees F., remove from heat.  
  14. Fold 1/3 of the egg mixture into the melted chocolate. Fold the balance of the egg mixture until homogeneous. Fold in the heavy cream.  
  15. Combine all ingredients and bring to a boil in a small saucepan. Reserve.  
  16. To assemble the cake: Line the presentation tray with a cake layer. Brush with coffee syrup. Top with chocolate mousse. With a metal offset spatula, "schmear" evenly. Continue layering with balance of cake and mousse.
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