Haleakala Crater

 

 

Mocha Semifreddo with Chocolate Angel Food Cake

 

Haleakala Crater, Maui, Hawaii

3/4 cup sugar (divided)
8 large egg yolks
6 T. water
1 rounded tsp. decaffeinated instant coffee
1 ½ T. brandy
Pinch salt
1 cup whipping cream
1/2 cup hazelnuts, toasted, husked, coarsely chopped
2 ounces (1/2 cup) chocolate, coarsely chopped (I used Ghiradelli dark chocolate with espresso beans)

Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap.
Whisk 1/2 cup of sugar, egg yolks, coffee, water , brandy and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the custard over another bowl of ice to cool completely.
Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Fold the whipped cream into the custard. Fold in hazelnuts and chocolate.  Spoon the mixture into the prepared pan.   Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days.

Unfold the plastic wrap. Invert the semifreddo onto a platter. Remove the plastic wrap. Cut the semifreddo into 1-inch slices and serve on slices of chocolate angel food cake.  Top with chocolate ganache..

Chocolate ganache

1/2 cup heavy cream
2 tablespoon corn syrup
6 ounces chocolate, chopped

 

 Combine cream and corn syrup in small saucepan over medium heat; whisk in chocolate until melted.  Pour into squirt bottle; refrigerate.  When ready to use, microwave to soften chocolate. 
  Chocolate Angel Food Cake

3/4 c. minus 1 T. unbleached flour
¼ c. cocoa
1 ½ c. sifted confectioner's sugar
12 egg whites
1 ½ tsp. cream of tartar
¼ tsp. salt
1 c. granulated sugar
1 ½ tsp. vanilla

 Heat oven to 375 degrees.  Stir flour, cocoa and confectioner's sugar together to blend.  Beat egg whites, cream of tartar and salt until foamy.  Gradually beat in granulated sugar until meringue forms stiff peaks.  Fold in vanilla.  Sprinkle flour-cocoa-sugar mixture over meringue.  Fold in gently just until mixture disappears.  Push batter into ungreased 10" tube pan.  Gently cut through batter.  Bake 30 to 35 minutes.  Invert on a funnel and let hang until cold.

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