If you're not interested in making this entire cake, the mousse recipe can be made and poured into a parchment-lined loaf pan. If you go this route, be sure to thoroughly chill before turning out onto a serving plate; slice into individual servings. Crème de menthe can be used to taste in place of the mint extract.
1/2cupmilkhot - (put in the microwave for 30+ seconds)
8oz.high quality white chocolatechopped (I used Ghirardelli white chips)
½-1tspmint extractadd to taste
Few drops of green food coloring
1 1/2cupswhipping cream.
1chocolate transfer sheetyour choice of pattern
1cupprepared whipped cream
Chocolate cigarettescurls or shavings
Preheat the oven to 450°F.
Line an 11.5 x 17-inch jelly roll pan with parchment paper.
Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners’ sugar, all-purpose flour, whole eggs, and egg yolk until combined, stopping to scrape down the sides of the bowl as necessary.
In a separate bowl, whip the egg whites with an electric hand mixer. When the egg whites are foamy, gradually add the superfine sugar until a white, shiny meringue forms.
With a large rubber spatula, gently fold the meringue into the almond-flour mixture.
Add the melted butter and gently fold again, being careful not to deflate the batter.
Bake for 5 to 8 minutes or until the cake springs back when pressed in the center. Remove from the oven and let cool slightly.
Invert the cake onto a sheet of parchment and carefully peel away the parchment paper. Trim the edges of the cake with a serrated knife. Set aside.
Have ready a 7” springform pan. Trim edges and cut one long piece of joconde big enough to fit around the inside of the 7" springform pan. You may have to piece together with a small portion of cake to line the entire circumference of the pan.
Using the bottom of your pan as a guide, cut a circle of cake from the joconde and press it into the bottom of the pan evenly (you may need to trim the circle slightly for it to fit perfectly). Set joconde-lined pan aside.
Place 2 tbsp water in a medium saucepan and sprinkle gelatin over water. Let stand for 1 minute. Whisk in egg yolks and sugar; mix well. Stir in hot milk. Cook over medium heat, whisking constantly. Cook until thickened considerably 7-10 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in melted chocolate and blend with a whisk until chocolate has melted and even in color (no streaks!). Let cool.
When mixture has cooled somewhat, stir in mint extract and green food coloring.
Whip cream until stiff peaks form. Gently fold whipped cream into the cooled chocolate-mint mixture until well blended.
Pour as much of the mousse as possible into the joconde lined pan; smooth the top. (you will have a little mousse and joconde cake left over. I suggest making a single-serving trifle).
Place mousse cake into the freezer for 2-3 hours, or until firm. Remove from freezer and remove cake from springform pan. Measure side of joconde cake and cut the chocolate transfer sheet to size. Melt white chocolate chips in the microwave at 30 second intervals until smooth. Let chocolate cool slightly, then spread onto the chocolate transfer sheet with an offset spatula in one or two even strokes. Allow chocolate to harden then peel away the acetate, revealing the patterned chocolate.
Pipe whipped cream in a florettes in the middle of the cake (I used Wilton #133 tip). Decorate with chocolate cigarettes, curls or shavings.
Serve frozen or allow cake to thaw in the refrigerator and serve cold. Keep uneaten portion wrapped in plastic wrap and store in the refrigerator or freezer.
Keyword dark cocoa powder, jaconde cake, mint white chocolate mousse