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Genoise Torte With Chocolate- And Praline-Caramel Mousses

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Genoise Torte With Chocolate- And Praline-Caramel Mousses

Ingredients

  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/4 cups sugar
  • 2 1/4 cups heavy cream
  • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
  • 2 ounces unsweetened chocolate, finely chopped
  • almond praline
  • 3 tablespoons cognac or brandy
  • 1/2 cup simple syrup
  • genoise (12-by-16-inch cake), cut crosswise into 4 rectangles
  • 3/4 pound bittersweet chocolate, scraped with a large knife (about 1 cup)
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