Prep 24 hrs
Cook 25 mins
This is posted in response to a request: it was found in the 1999 Food & Wine Annual.
- 1 cup unsalted butter, softened,plus
- 5 tablespoons unsalted butter, softened
- 10 tablespoons confectioners' sugar
- 1⁄2 cup finely ground blanched almond, plus
- 1 tablespoon finely ground blanched almond
- 3 large hard-boiled egg yolks, cooled to room temp and pressed through a fine sieve
- 2 teaspoons cinnamon
- 1⁄4 teaspoon salt
- 1 tablespoon dark rum
- 2 1⁄2 cups flour
- 1⁄4 teaspoon baking powder
- 1 large granny smith apple, peeled,cored,and cut into 1/4 inch dice
- 1⁄4 cup sugar
- 1⁄8 teaspoon cinnamon
- 1 tablespoon unsalted butter
- 2 tablespoons dark rum
- 1⁄3 cup heavy cream
- 1 cinnamon stick, broken in half
- 8 ounces bittersweet chocolate, coarsely chopped
- 6 large egg whites, at room temp
- 2 ounces bittersweet chocolate, at room temp,shaved with a vegetable peeler
- 1⁄4 granny smith apple
- 1 teaspoon lemon juice
- 2 teaspoons apple jelly or 2 teaspoons quince jelly
- 3 cinnamon sticks
- MAKE THE PASTRY: Cream the butter in a food processor.
- Add the confectioners' sugar, ground almonds, egg yolks, cinnamon and salt and process until smooth.
- Add the rum and pulse to blend.
- Add the flour and baking powder and pulse to blend.
- Transfer the dough to a floured work surface and gather into a ball.
- Cut the dough into thirds; pat each piece into a 6-inch disk and wrap separately in plastic.
- Refrigerate for at least 2 hours and up to 2 days.
- Let the dough soften slightly before rolling out.
- Preheat oven to 350-degrees.
- Line 3 baking sheets with parchment paper.
- On a lightly floured surface, roll 1 disk of the dough into a 10-inch round.
- Using the bottom of a springform pan as a guide, cut out a 9-inch round.
- Carefully transfer the round to a parchment-lined baking sheet and chill for 30 minutes.
- Repeat with the remaining disks of dough.
- Prick the rounds all over with a fork and then bake them one at a time for 20-25 minutes, or until lighlty browned.
- Transfer the pastry to a rack and let cool completely.
- MAKE THE MOUSSE: In a bowl, combine the apple with 1 Tablespoon of the sugar and the cinnamon.
- In a large heavy skillet, melt the butter over moderately high heat.
- Add the apple and cook over high heat, stirring, until lightly crusted and tender, but not mushy, 3-5 minutes.
- Add the rum, carefully ignite it and stir the apple to coat.
- Transfer to a plate and let cool to room temp.
- In a small saucepan, heat the cream with the cinnamon stick until bubbles appear around the edge.
- Remove from the heat, cover and let steep for 10 minutes.
- Meanwhile, melt the chocolate in a metal bowl set over a saucepan of simmering water.
- Remove from the heat.
- Strain the hot cream over the chocolate and discard the cinnamon stick.
- Gently stir unmtil smooth and let cool until tepid.
- In a bowl, beat the egg whites until very foamy.
- Gradually add the remaining 3 Tablespoons of sugar, beating until stiff glossy peaks form.
- Using a large rubber spatula, fold one-quarter of the beaten whites into the chocolate.
- Fold in the remaining whites and then fold in the apple.
- Set 1 cinnamon pastry round in the bottom of a 9-inch springform pan and spread half of the chocolate mousse on top.
- Cover with a second cinnamon pastry round, pressing gently.
- Spread the rest of the mousse over the top and cover with the last pastry round.
- Refrigerate for at least 30 minutes and up to 8 hours.
- GARNISH THE CAKE: Remove the sides of the pan and pat a thin layer of chocolate shavings against the side of the cake.
- Cut 5 thin slices from the apples and rub with lemon juice.
- Fan the apple slices on the cake.
- In a small saucepan, melt the apple jelly over moderately high heat and brush a thin layer over the apples.
- Garnish with the cinnamon sticks and serve.