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Help me find a specific chocolate cake recipe

Walrus
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ConElPueblo ConElPueblo
This is driving me nuts.

Eight years or so ago, I found a recipe for an amazing chocolate cake recipe.

It had a sponge cake base and then two layers of first a chocolate mousse and then a cream (frozen between layering) and topped by a thin disc of dark chocolate and finally, just before serving, you pour chocolate sauce on it.

Something like this, but a bit lower and with a thin dark chocolate layer and then chocolate sauce on top:

double-chocolate-mousse-cake-79402-2.jpg


It was extremely good...

Trouble is that I cannot find the recipe anywhere now. I remember that the recipe blog had a name like "shogun/samurai/something oriental cook" and that the recipe was a modified version of some well-known cook.

Anyone? Please? 🤔
I had a similar issue. Not with cake but a Chinese dish. I used to get food and wine magazine found this great recipe for a Chinese concoction that I followed to the T and it came out banging. I remember I needed to get champagne vinegar which i has never used prior and has a very unique flavor. Well the dish came out amazing, seriously in-line with food I’ve eaten in Beijing but I can not locate that recipe for the life of me. It’s actually been irking me for over a year now. I’m pretty sure I lent that magazine to my coworker but she denies it. It was probably the best dish I ever cooked apparently never to be repeated.
 
cineaste
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MikiJ MikiJ
I believe I stated in the "US", so perhaps your much more sofficticate palate could direct me to a Michelin Star restaurant here in the US.
Without exception I also found Lutece to be the best we ever dined and owner, Chef Andre Soltner, IMHO the best chef.
I'm sure not up to your standards. Afterall, not as subtle, but delish for my unsophisticated tastes. BTW: My wife and I always held Creme Brulee as the standard by which all fine French restaurant dessert carts could be judged by. Please correct my grievous errors, Mr. High Society.
I was not being snobbish and I love a good chocolate cake, sorry if my post caused any offense, it was not my intention.
 
sxl2004
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Walrus Walrus
I had a similar issue. Not with cake but a Chinese dish. I used to get food and wine magazine found this great recipe for a Chinese concoction that I followed to the T and it came out banging. I remember I needed to get champagne vinegar which i has never used prior and has a very unique flavor. Well the dish came out amazing, seriously in-line with food I’ve eaten in Beijing but I can not locate that recipe for the life of me. It’s actually been irking me for over a year now. I’m pretty sure I lent that magazine to my coworker but she denies it. It was probably the best dish I ever cooked apparently never to be repeated.

All Great Performances are and should be ephemeral. 😉
 
Togri v. 2.0
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@ConElPueblo help us help you. Was it like a regular cake with sugar, butter and all the other things that tastes good and that our body so desperately needs or was it a sugar-free, vegan, low carb one?
 
MikiJ
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cineaste cineaste
I was not being snobbish and I love a good chocolate cake, sorry if my post caused any offense, it was not my intention.

Fair enough and thank you for posting. FWIW: Lutece was the #1 French restaurant in the US for years 😀
 
Walrus
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sxl2004 sxl2004
All Great Performances are and should be ephemeral. 😉
Why use big words when diminutive ones will suffice?
 
sxl2004
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Walrus Walrus
Why use big words when diminutive ones will suffice?

I am not often having the chance to use big words……
 
marcn
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@ConElPueblo Would you say "triple layer mousse cake" is the correct description for this?

Using those terms, there are loads to sift through on Google image search (the approach I'm taking) and I'm wondering if you're just going to have to experiment and begin the HORRIBLE task of making and eating lots of cake until you re-create an analogue. 😉 May not wind up being the exact same thing as you had, but you might stumble upon really delicious variations.
 
Archer
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Walrus Walrus
Why use big words when diminutive ones will suffice?

One could even say "small" words would "work".
 
Tony C.
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Walrus Walrus
Why use big words when diminutive ones will suffice?

What a silly question? How else might one possibly develop a rich, sesquipedalian vocabulary? 😁
 
W
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Tony C. Tony C.
What a silly question? How else might one possibly develop a rich, sesquipedalian vocabulary? 😁
Oh jeeez
 
ConElPueblo
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Togri v. 2.0 Togri v. 2.0
@ConElPueblo help us help you. Was it like a regular cake with sugar, butter and all the other things that tastes good and that our body so desperately needs or was it a sugar-free, vegan, low carb one?


upload_2021-6-17_20-42-2.png


This is how it was built.

Bottom layer was some sort of sponge cake, layer two was a mousse and number three was a cream (I think that was the term). Number two and three were pretty alike and the cake had to be frozen between layering or it would blend together.

Layer four was a chocolate sauce covering the whole thing and as final touch a thin disc of chocolate was put on top.

All chocolate was dark, no short-cut in regards to sugar or fat and it was pure heaven.

@Vitezi I came across the recipe you mention and the one I seek is a bit less elaborate, but somehow more elegant, I think. No faffing about with caramel and all that either, it was pure chocolate 😁
 
ghce
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Archer Archer
One could even say "small" words would "work".

Ug aha mmmm yep 2 mny sily bils!
 
rbob99
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Tony C. Tony C.
What a silly question? How else might one possibly develop a rich, sesquipedalian vocabulary? 😁

Sorry, but I am hippopotomonstrosesquippedaliophobic.
 
Canuck
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Pneumonoultramicroscopicsilicovolcanoconiosis to you, too! I once saw a performance by “Professor sdrawkcaB”, and he wrote it sdrawkcab on a draobkcalb. His real name was James Edmondson Senior. He made more appearances on television variety shows, 1950s to 1970s than any other performer.

He wasn’t from Taumatawhakatangihangakoauauotamateaturipukakapikimaungahoronukupokaiwhenuakitanatahu.
 
Darlinboy
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JimInOz JimInOz
I'm on the list for one of them.
Should hear from the patisserie in about two years.
In the meantime I've bought two Black Forest Tortes, two Swiss Chocolate Ganache and I was also lucky to be sold a French Gâteau Moelleux au chocolat at a discount.

A lot of expense, but I am on the list.

Well played indeed.

star small glittering.gif
 
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