L’ERMITAGE
Los Angeles, California

L’Ermitage, a legendary restaurant, was frequented by Hollywood notables in the '80s. The restaurant's highly rated cuisine has received many accolades. The following recipe for Gateau L/Ermitage exemplifies the culinary artisanship of their chef.

GATEAU L’ERMITAGE

10 or 12 servings

Makes 2 layers

4 extra large eggs

3/4 cup sugar

3/4 teaspoon vanilla

6 tablespoon unsweetened cocoa

1/3 cup finely ground almonds, well toasted

2 tablespoons plus 2 teaspoons flour

1/2 cup (1 stick) unsalted butter, clarified

Chocolate Mousse Frosting*

Chocolate Cigarette Rolls and Curls*

Powdered sugar

Preheat oven to 375 degrees F. Oil 4-1/2 x 13, 5 x 12 or 5 x 14 inch pan (about 3 inches deep0. Line with waxed paper: lightly butter and flour paper.

Beat eggs, sugar and vanilla together at high speed of electric mixer until very light and fluffy, about 10 minutes. (Use whipping attachment, if available.)

Combine cocoa, almonds, and flour in sifter. Sift a little at a time over egg mixture, folding in gently with spatula until dry ingredients are incorporated. Add clarified butter, 2 tablespoons at a time, folding gently. Do not overmix. Pour into prepared pan.

Bake about 20 to 25 minutes, or until cake tester comes out clean. Allow to cool in pan 5 minutes. Loosen edges and turn out on rack, removing paper. Cool completely.

To assemble: Cut piece of cardboard slightly larger than cake. Cover with foil. Place layer atop foil. Coat sides and top with frosting. Gently press chocolate curls onto frosting, covering top and sides generously.

Dip bottom of each chocolate cigarette roll briefly into boiling water; place immediately on top of cake at 1-inch intervals. Allow 1 chocolate cigarette roll for each serving cake.

Place 1-inch strip of waxed paper down middle of row of rolls. Dust entire cake lightly with powdered sugar. Remove paper strip. Refrigerate until just before ready to serve.

*Chocolate Mousse Frosting

5 ounces bittersweet chocolate

1 teaspoon instant coffee powder

2 tablespoons milk

2 eggs, separated

1/3 cup sugar

2 tablespoons water

1/2 cup whipping cream

Soften chocolate with milk and coffee in top of double boiler. Remove from heat and stir some of mixture into egg yolks. Add yolk mixture to chocolate, return to heat and mix until thick and shiny, about 2 minutes. Remove from heat and turn into 2-quart bowl.

Combine sugar and water in 1-quart or smaller saucepan and heat to soft boil stage (230 degrees F. to 234 degrees F.). While syrup is heating, beat egg whites until soft peaks form. Slowly pour hot syrup into egg whites, beating constantly until stiff, shiny peaks are formed. Fold into chocolate mixture.

Whip cream and gently fold into frosting. Chill overnight.

*Chocolate Cigarette Rolls and Curls

1 pound good quality bittersweet chocolate

To Make Rolls: Chill a 12x12 inch marble or other smooth surface such as a plastic counter top by covering with a large towel; cover generously with ice.

While surface is cooling, melt chocolate in top of double boiler over hot water. Stir until smooth.

Dry marble or other surface with towel. Pour a 12-inch long line of warm chocolate about 1/8 inch thick onto cool surface. With a spatula, smooth into a thin 4x12 inch rectangle. Let set until it cools and feels tacky, but is still not hardened. (It takes some practice to know exactly what the consistency should be. If chocolate is too soft, it will stick; if it is too hard, it will break. If chocolate hardens, it can be remelted.)

With a pastry scraper, cut the rectangle in half, making two 4x6 inch rectangles. Move pastry cutter against one 4-inch section, gently pushing from side to side into a roll. If chocolate is proper consistency, it will curl onto itself making a cigarette shape. Roll up to “cut” mark in center of rectangle. Place on cookie sheet and refrigerate. Make second roll from remaining 4x6 inch rectangle of chocolate.

Repeat process as above for desired number of rolls. (You will need 10 to 12 rolls for Gateau L’Ermitage.)

To Make Curls: Pour out chocolate, using same technique as for Chocolate Cigarette Rolls. When chocolate is tacky, use pastry cutter or spatula to make 1/4 x 1/2 inch crosshatch marks on entire surface. Carefully place curls on cookie sheet. Repeat for desired number of curls. (Instead of marking 1/4 inch squares, you may prefer to mark off 1/4 x 1/2 inch sections to make slightly larger curls.)

Rolls and curls may be stored in loaf pan between sheets of waxed paper in refrigerator for 1 week.

If a marble or counter top surface is not available, you may place a cookie sheet or plastic tray in refrigerator of freezer until it is well chilled. Turn cookie sheet upside down and dry thoroughly. Soften and spread chocolate as described. Refrigerate until chocolate is tack to the touch.

This cake may be prepared and assembled a day ahead.

L’ERMITAGE Los Angeles, California

GATEAU L’ERMITAGE

L’ERMITAGE
Los Angeles, California