Génoise Torte with Chocolate and Praline Caramel Mousses

Step 1

Sprinkle 1 teaspoon gelatin over 2 tablespoons water in a heatproof bowl. Sprinkle the remaining 1/2 teaspoon gelatin over 1 tablespoon water in another heatproof bowl. Let soften about 3 minutes.

Step 2

Bring the sugar and 1/2 cup water to a boil in a medium saucepan over high heat; swirl the pan to dissolve the sugar. Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming. Boil until the sugar turns dark amber, about 10 minutes. Remove from heat. Slowly add 1 cup cream and the butter, stirring until the butter has melted. Put 2/3 cup caramel into a medium bowl; set aside. Stir together the remaining caramel and the unsweetened chocolate in another medium bowl; set aside.

Step 3

Set 1 bowl of softened gelatin over a pan of simmering water, and stir until the gelatin has melted. Repeat with the remaining bowl of gelatin. Pour the larger batch of gelatin into the plain caramel. Pour the smaller batch of gelatin into the chocolate caramel. Let both caramels cool completely, stirring occasionally, 10 to 12 minutes.

Step 4

Whisk the remaining 1 1/4 cups cream in a medium bowl until stiff peaks form. Fold one-third of the whipped cream into the plain caramel mixture; fold the remaining whipped cream into the chocolate-caramel mixture. Refrigerate the mousses until slightly firm, about 10 minutes. Stir the almond praline into the plain caramel mousse.

Step 5

5. Stir the cognac and simple syrup in a small bowl. Assemble the torte: Place 1 cake rectangle on a platter; brush with one-quarter of the cognac syrup. Spread with half the chocolate-caramel mousse. Top with another cake rectangle; brush with one-quarter of the syrup. Spread with praline-caramel mousse. Refrigerate 10 minutes to set. Top with another cake rectangle; brush with one-quarter of the syrup. Spread with the remaining chocolate-caramel mousse. Top with the remaining cake rectangle; brush with the remaining syrup. Clean the edges with an offset spatula. Refrigerate until firm, about 30 minutes. Before serving, sprinkle with bittersweet chocolate shavings.

Almond Praline

Step 6

Spray a rimmed baking sheet with cooking spray; set aside. Bring the sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat. Swirl the pan to dissolve the sugar. Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming. Boil until the sugar turns light amber, about 7 minutes.

Step 7

Add the almonds and salt; cook, stirring constantly, until the almonds are toasted and the caramel turns dark amber. Pour onto the prepared sheet. Let cool completely.

Step 8

Break into shards. Pulse until finely ground, with a few larger pieces remaining, in a food processor.

Génoise

Step 9

Coat a 12 × 16-inch rimmed baking sheet or a 9-inch round cake pan with cooking spray. Line with parchment; coat with cooking spray. Dust with flour, tapping out excess. Stir together the flour and salt into a medium bowl; set aside. Preheat the oven to 450°F for a sheet cake or 400°F for a round cake, with a rack in the lower third.

Step 10

Put the eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk until the sugar has dissolved and the mixture is warm to the touch. Return the bowl to the mixer, fitted with the whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until the mixture is pale and thick, about 4 minutes more.

Step 11

Remove the bowl from the mixer. Sift the flour mixture over the top; using a large rubber spatula, carefully fold it into the egg mixture, cutting through the middle and lifting gently over the sides. When almost incorporated, pour the melted butter down the side of the bowl; gently fold to incorporate completely.

Step 12

Spread the batter evenly in the sheet or pan with a large offset spatula. Bake until golden brown and springy to the touch, about 6 minutes for a 12 × 16-inch cake and 15 minutes for a 9-inch round cake.

Step 13

For the 12 × 16-inch cake: Run a small knife around the sides of the baking sheet; invert cake onto a wire rack. Remove the parchment. Reinvert the cake onto the rack. Let cool completely.

Step 14

For the 9-inch round cake: Let cool in the pan on a wire rack for 15 minutes; run a small knife around the sides of the pan. Invert onto a rack; remove the parchment, and reinvert onto the rack. Let cool completely.