Mr. Stox Restaurant, Anaheim, CA
Chocolate Gateau- ONE 10” x 3” CAKE

Ingredients (Cake)
16 oz. Bitter sweet chocolate
1 cup sweet butter
1/3 cup cognac
12 large eggs
1 tbsp. vanilla
1 cup + 4 tbsp. sugar
chocolate glaze (see recipe)
Gold checker Transfer (3 12" x 3")
Chocolate cognac cream (see recipe)

Ingredients (Chocolate Glaze)
8 oz. bitter sweet chocolate
3/4 cup heavy cream
4 tbsp. amber honey

Ingredients (Chocolate Cognac Cream)
3 quarts half-and-half
1 cup cocoa powder
1/4 cup cognac
1 tbsp. vanilla
36 egg yolks
1 lb. 5 oz. sugar

Procedure (Cake)
1. In a double boiler, melt the bitter sweet chocolate together with the sweet butter.  When fully combined fold in the cognac.  Set aside to cool but, not harden.
2. Separate the twelve eggs into yolks and whites.
3. In a mixing bowl cream the egg yolks, vanilla and the one cup of sugars.
4. Whip the egg whites and the four tablespoons of sugar into a meringue.
5. Pour the melted chocolate mixture into the creamed egg yolks and blend thoroughly
6. Lightly fold in the meringue into the chocolate egg yolk mixture until light and fluffy.
7. In a pre lined and sprayed 10” x 3” push bottom large cake pan, gently pour in the cake batter.  In a preheated 350 degrees oven, bake the cake for forty five minutes or until doubled in size and a tooth pick comes out clean.
8. Set aside to cool.  Trim any overlapped cake and level off the top.
9. Wrap the cake in the chocolate glaze.  Spread a thin layer of the chocolate glaze on the gold transfers and affix to the outer edge of the cake.  Once set remove the plastic collar.
10. Pour a small amount of the chocolate cognac cream in the center of a service plate.  Cut the cake into fourteen equal portions; place a portion in the center of the sauce.

Procedure (Chocolate Glaze)
1. In double boiler, melt the chocolate.
2. Bring the cream and the honey to a simmer.
3. Combine the chocolate and the cream and mix thoroughly.
4. Hold a warm baine marie till needed.

Procedure (Chocolate Cognac Cream)
1. Combine the egg yolks and half of the sugar in a bowl and whisk until thickened to a ribbon stage.
2. Bring the half and half, cocoa powder, cognac, vanilla and the remaining sugar, in heavy bottom saucepot, to a simmer.
3. While whisking constantly, pour half of the half and half mixture into the egg yolk mixture.  Then pour the egg mixture back into the remaining half and half mixture.  Stir constantly until the mixture reaches a “Knapp” stage.
4. Pour immediately through a fine sieve into an ice baine marie.

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