Spindletop's Chocolate and Genoise

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Spindletop's Chocolate and Genoise

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From Executive Chef Frank Majowicz and his team at the Spindletop Restaurant, downtown Houston's only revolving rooftop restaurant, located at the Hyatt Regency Houston! Eat your "heart" out this Valentine's Day... ;)


Chocolate Genoise:
  • 5 free range eggs
  • 5 oz  cater sugar
  • 4 oz  cake flour
  • 1 ½ oz  cocoa powder
  • 1 oz  butter, melted, plus extra for greasing

Chocolate Ganache:
  • 2.5 lb semisweet chocolate chips
  • 1 cup  Heavy cream
  • 4.8 oz  Butter

Chocolate Mousse:
  • 6 oz  semisweet chocolate chips
  • 6 oz  unsalted butter, cut in cubes
  • 4  large eggs, separated
  • 2/3 cup  granulated sugar, plus 1 tbl
  • 2 tbl  Godiva chocolate liqueur
  • Pinch of salt
  • ½ tsp  vanilla extract

Mocha Angluise Sauce:
  • ½ cup  whole milk
  • ½ cup  heavy cream
  • ½ piece  vanilla bean split
  • 3  large egg yolks
  • 3 tablespoons  sugar
  • 1 tablespoon  coffee liqueur

  • 2 slices chocolate genoise, 2x3 inch
  • 2 teaspoons raspberry marmalade
  • ¼ cup  chocolate Godiva mousse
  • 1 tablespoon ganache
  • 1 teaspoon anglaise

Recipe Info

For the Chocolate Genoise:
  1. For the sponge, whisk the eggs and sugar together in a bowl for 4-5 minutes, or until thick and pale.

  2. In a separate bowl, sift together the flour and cocoa powder, and then gently fold it into the egg and sugar mixture until just combined. Stir in the melted butter.

  3. Divide the mixture evenly between the 2 prepared cake pans. Place the pans onto a baking sheet and bake in the oven for 18-20 minutes, or until the cakes are risen and springy to the tough. Remove from the oven and allow to cool briefly before turning out onto a wire rack to cool completely.

For the Chocolate Ganache:
  1. Place the chocolate and better in a large heat proof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate and let stand for 2 minutes. Whisk until melted and smooth.

For the Chocolate Mousse:
  1. Melt chocolate and butter over double boiler, then remove from heat and set aside. Fill a bowl with ice water and set aside. In a large bowl whisk yolks with 2/3 cup of sugar and chocolate liqueur over double boiler. Whisk until yolks are thick like a ribbon stage.

  2. Remove the bowl of yolks from the heat and fold in the chocolate chips and butter and pinch of salt. When that is all incorporated place in water bath and keep whisking until mix is cooled down.

  3. In an electric mixing bowl whip egg whites with remaining tablespoon of sugar. Whit until thick and glossy, not too stiff (DO NOT OVER MIX). Add vanilla last.

  4. Fold in gently one third of egg whites into chocolate mixture then fold in the rest of the egg whites until all is combined. Garnish with berries or sauce whatever your heart desires. Serve the mouse in your favorite dish or mold and refrigerate for 4 hours or until firm.

For the Mocha Angluise Sauce:
  1. Combine milk and cream in medium saucepan. Scrape in the seeds from vanilla bean and add to milk mixture and simmer. Then remove from heat.

  2. Whisk yolks and sugar in a bowl and blend. Slowly add hot milk into yolk mixture. Return custard to saucepan, place on low heat. Stir consistently and add coffee liqueur until sauce is thick, approx. 5 minutes. Then place in cooler and chill.

For Final Assembly:
  1. Get one 2/3 of chocolate genoise, then spread marmalade on the top of genoise, then place the mousse on the marmalade spread evenly the mousse. Then place last piece of genoise on top of mouse. Pour melted ganache last on top layer of genoise. Set dessert on plate and chill. When ready to serve add mocha anglaise on the side of the dessert and enjoy.

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