Chef David Rycerz - J. Gilbert's, ph: 614.840.9090
Chocolate Velvet Cake Filling
Ingredients:
semi-sweet chocolate, 1/2 oz. pieces 12oz.
whole unsalted butter 2/3 stick
egg yolks 4ea.
cream de banana liquor 2oz.
cream de cocoa liquor 2oz.
pasteurized egg whites 1/3c.
salt pinch
powdered sugar 1/2c.
whipping cream 1/2qt.
Method:
Break the chocolate into 1/2 oz. pieces. Place the chocolate and butter in a stainless steel bowl. Melt over a 170° double boiler until smooth, being carefull not to scorch the chocolate. In a small mixer beat the egg yolks with the liquors until creamy. Add the egg yolk mix to the chocolate while mixing briskly with a wire whip. In a separate bowl whip the whipping cream until stiff peaks form. Reserve the whipped cream. Place the egg whites and salt in the bowl of a small electric mixer fitted with a wire whip. Whip until soft peaks form (about 1 min. 45 sec.). Gradually add the sugar while continuing to whip. Whip until stiff (but not dry) peaks form (about 30 sec.). Using a rubber spatula fold in about 1/4 of the egg whites. Blend until completely smooth. Reserve the other 3/4 egg whites. Fold in the whipped cream. Then fold in the remaining egg whites. Be sure that the mixture is completely
