I flipped through it like a little girl who just received her most precious and much anticipated christmas present.
Immediately, the autumn meringue cake caught my attention.
Maybe because I have almost all the ingredients needed, it is relatively simple and since it is now autumn in Sydney, no other sweet treat can be more befitting.
The resulting cake was delightful. With the rather gargantuan amount of chocolate in it, what could go wrong?
In Pierré's book, he uses a plain meringue for layers in between the chocolate mousse but I decided to make a hazelnut japonaise instead. Purely for its chewy and nutty characteristics.
In between these layers of hazelnut japonaise is rich chocolate mousse.
For someone who is not particularly fond of mousses in general, the cake was a delightful surprise. I normally do not like mousse because of its likeness to the product you would usually use to make your hair stand.
But this cakes' mousse had a masculinity to it. It was not soft. Instead, it was like biting into a perfectly baked cheesecake. In addition, the mousse required two chocolates, Valrhona's guanaja and noir gastronomie which added complexity and depth.
The cake is finally dressed in a dark decalicious chocolate glaze... perfect!
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