Chocolate Chocolate Pudding Cake With Chocolate Ganache P

INGREDIENTS

INSTRUCTIONS

STOCKING TIP: Tempering is a technique by which chocolate is
stabilized through a melting and cooling process, thereby making it
more malleable and glossy. Tempering chocolate isn't necessary for
most recipes, but it is often done when the chocolate is used for
icing a cake such as this one.  Preheat the oven to 350 degrees F.  For
the Cake  2. Put the eggs and 1 cup of the sugar in a large mixing
bowl, and  with an electric mixer fitted with a wire whisk beat on
medium-high  speed until the mixture is pale yellow, thick and has
tripled in  volume, about 8 minutes, using the mixer.  3. Sift the
cocoa, flour and baking powder together in another large  mixing bowl.
Add the egg mixture and fold to mix thoroughly so the  mixture is
smooth.  4. Grease two 9-x-2-inch round cake pans with the butter.
Sprinkle  each with a tablespoon of the remaining sugar. Pour the cake
batter  evenly into the pans and bake until the cakes spring back when
touched, about  5. Let cool for about two minutes. Using a thin knife,
loosen the  edges of the cakes, then flip onto a wire rack. Let cool
completely.  For the Pudding  6. Combine 1/2 cup of the cream with the
cornstarch in a small bowl  and stir to make a paste. Combine the paste
with the remaining 3 1/2  cups cream, the sugar, the chocolate chips
and the vanilla in a large  nonstick saucepan. Using a wire whisk, stir
the mixture until it is  well blended. Put the saucepan over medium-low
heat and whisk  constantly until the chocolate melts thoroughly. Cook
the mixture,  stirring often, until it becomes very thick, like
pudding, about 25  minutes. Pour the mixture into a bowl. Cover with
plastic wrap,  pressing the wrap down on the surface of the pudding to
keep a skin  from forming. Let cool to room temperature.  To Assemble
the Cake  7. Line a baking pan with parchment or waxed paper and place
a wire  rack over it. Using a serrated knife, cut each cake in half
horizontally. Brush the tops of three layers each with 1/4 cup of the
Grand Marnier. Place the bottom layer on a 9-inch round of cardboard
and set it on the wire rack. Spread 1 1/2 cups of the pudding evenly
on top of the layer. Top with a second layer of cake. Spread 1 1/2
cups of pudding evenly over it. Repeat the same process with the  third
layer. Top with the fourth layer. If necessary, shave off any  uneven
pieces of cake with a serrated knife so that it is smooth and  even on
all sides. Chill for 2 hours.  To Make the Ganache  8. Combine the
cream and chopped chocolate in a medium-size nonstick  saucepan over
medium heat. Stir until the chocolate is completely  melted and the
mixture is smooth. Remove from the heat and stir to  cool, lifting the
mixture out of the pot several times with a rubber  spatula or wooden
spoon until it cools slightly. It should be glossy  and slightly thick.
This is the tempering process.  9. Spoon the mixture onto the top of
the chilled cake, allowing the  overflow to drip down the sides. Cool
slightly. Carefully remove the  cake from the wire rack. Chill for at
least 6 hours.  For the Garnish  10. Melt the semisweet chocolate chips
in a stainless-steel bowl set  over  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 8792
Calories From Fat: 4566
Total Fat: 537.6g
Cholesterol: 2531.4mg
Sodium: 2130.7mg
Potassium: 2338.5mg
Carbohydrates: 904.6g
Fiber: 61.8g
Sugar: 205.9g
Protein: 121.3g