Brazil Nut and Cocoa Parfait
Brazil Nut Cocoa
1 cup Brazil Nuts, (about 5 oz.)
3/4 cup Granulated Sugar, divided
1/4 cup All-Purpose Flour
2 tbl Unsweetened Cocoa Powder, (non-alkalized)
1/2 tsp Baking Powder
3 lrg Eggs, separated
1/4 cup Unsalted Butter, melted
Coffee Sauce (see recipe)
Syrup (see recipe)
Chocolate Mousse (see recipe)
Cocoa Powder, for garnish
Position a rack in the center of the oven and preheat to 350 degrees F.
Spread the Brazil nuts in a single layer on a baking sheet and roast for 10 minutes. Transfer the nuts to a large kitchen towel and rub briskly to remove most of the skins. Open the towel and spread out the nuts to cool. Select 8 of the most attractive nuts to reserve for garnish.
Line the base of a 9-inch springform pan with foil. Assemble the pan and lightly butter and flour the bottom and sides of the pan, shaking out the excess.
In a food processor fitted with the metal chopping blade, combine the toasted Brazil nuts and 1/4 cup of the sugar. Process for 30 to 45 seconds, until finely ground. Add the flour, cocoa, and baking powder, and process 20 seconds until well blended.
In the 4 l/2-quart bowl of a heavy-duty electric mixer using the whip attachment, beat the egg yolks with 1/4 cup of the sugar at medium-high speed for about 5 minutes until it is pale yellow in color and forms a ribbon when the whip is lifted.
In another 4-quart bowl, using a clean wire whip attachment, whip the whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and whip until stiff and shiny.
Sprinkle one-third of the nut mixture over the yolk mixture and fold in gently using a rubber spatula. Add one-third of the whites and gently fold in. Repeat until all the nut mixture and whites are incorporated. Gently fold in the melted butter.
Scrape the batter into the prepared pan and spread evenly with a spatula. Bake for 33 to 38 minutes until a wooden toothpick inserted in the center of the biscuit comes out clean. Cool the cake in the pan on a rack for 20 minutes.
Run a thin-bladed knife around the edge of the biscuit to loosen it from the side of the pan. Turn the cake over onto the rack and remove the side and base from the pan. Carefully peel off the foil. Cool the cake completely on a wire rack.
Assemble the parfait: Line the 9-inch springform pan with a 9-inch cardboard cake circle. Using a long serrated knife, horizontally slice the Brazil nut cocoa biscuit into 3 layers that are each approximately 1/2 inch thick. Use the top and bottom layers for the parfait; take the center layer and place in the bowl of a food processor fitted with the metal chopping blade and process for 30 to 45 seconds, or until fine crumbs are formed. Transfer the crumbs to a medium bowl.
Place the bottom cake layer in the prepared pan. Using a pastry brush, soak the layer with half of the coffee syrup. Reserve l/2 cup of the prepared mousse. Pour the remaining mousse on top of the soaked layer.
Place the second cake layer, with the flat side up, on top of the mousse. Soak this layer of cake with the coffee syrup. Spread the 1/2 cup of reserved mousse evenly across the top of the parfait.
Cover with plastic wrap and refrigerate 4 hours or until completely chilled and set.
Unmold and garnish the parfait: Run a thin-bladed knife carefully around edge of the parfait to loosen it from the sides of the springform pan. Remove the side of the pan.
Transfer the cake circle with the parfait to a work area and using a metal spatula, smooth the sides of the mousse. Press the reserved cake crumbs onto the sides of the parfait and sprinkle more crumbs across the top of the parfait.
Coarsely chop the reserved toasted Brazil nuts and sprinkle evenly over the top of the parfait.
Pour 2 to 3 tablespoons of the coffee sauce on a dessert plate. Place a slice of parfait in the center of the plate and lightly sprinkle cocoa powder around the rim of the plate.
Pairs Well With