| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 1/3 | c | Water |
| 1/3 | c | Sugar |
| 1 1/2 | T | Dark creme de cacao |
| 1/2 | t | Vanilla extract |
| Nonstick vegetable oil spray | ||
| 3/4 | c | Plus 2 tablespoons cake |
| flour | ||
| 1/3 | c | Plus 1 tablespoon |
| unsweetened cocoa powder | ||
| 1/4 | t | Baking soda |
| 5 | Eggs | |
| 1 | Egg yolk | |
| 3/4 | c | Plus 2 tablespoons sugar |
| 1/4 | t | Salt |
| 1 1/2 | t | Vanilla extract |
| 4 | T | 1/2 stick unsalted butter |
| melted cooled | ||
| 36 | oz | Bittersweet, not |
| unsweetened or semisweet | ||
| chocolate finely chopped | ||
| 2 1/2 | c | Whipping cream |
| 1/4 | c | Light corn syrup |
| 1 1/2 | t | Peppermint extract |
| 1 | t | Vanilla extract |
| Chocolate curls, about 6 | ||
| ounces |
INSTRUCTIONS
For syrup: Stir water and sugar in small saucepan over low heat until
sugar dissolves. Increase heat; boil. Remove from heat. Stir in creme
de cacao and vanilla. (Can be made 1 week ahead. Cover; chill.) For
genoise: Preheat oven to 350F. Butter and flour 9-inch-diameter
springform pan with 2 3/4-inch-high sides; line bottom with parchment
paper. Cover cake rack with paper towel; spray paper towel with
nonstick spray. Sift flour, cocoa powder and baking soda into small
bowl 3 times. Combine eggs, egg yolk, sugar and salt in large
stainless steel bowl. {Step One} Set bowl over saucepan of simmering
water (do not let bottom of bowl touch water). Whisk until mixture is
just warm to touch (thermometer will register 110øF), about 2
minutes. Remove mixture from over water. {Step Two} Using electric
mixer, beat until mixture triples in volume and falls in heavy ribbon
when beaters are lifted, about 5 minutes. Beat in vanilla. Sift flour
mixture over in 3 additions; fold gently to incorporate each time.
Drizzle butter over and fold in (do not overmix or batter will
deflate). Transfer batter to prepared pan. Bake cake until tester
inserted into center comes out clean, about 40 minutes. Cut around pan
sides; release sides. Turn cake out onto towel-covered rack; peel off
parchment. Cool. (Can be made 1 day ahead. Wrap; store at room
temperature.) For ganache: Place chocolate in large bowl. Bring cream
to boil in small saucepan. Pour cream over chocolate. {Step Three} Add
corn syrup and extracts; whisk until smooth. Cool to room temperature,
stirring occasionally. Transfer 3 cups ganache to medium bowl. Using
electric mixer, beat until very thick and light colored, about 12
minutes. Using long serrated knife, cut genoise horizontally into 3
layers. Place 1 cake layer on cardboard round or pan bottom. Brush
cake with 3 tablespoons syrup. Spread 1/3 of whipped ganache over.
Repeat 2 more times with remaining cake layers, syrup and whipped
ganache. Spread 1 cup unwhipped ganache thinly over top and sides of
cake. Refrigerate cake until coating sets, about 10 minutes. If
necessary, warm remaining un-whipped ganache until just pourable.
Place cake on rack set over sheet of foil. Pour ganache over cake as
glaze, spreading to cover top and sides smoothly. Chill until glaze
begins to set, about 30 minutes. Place cake on platter. Press
chocolate curls onto sides. Chill at least 2 hours. Makes 10-12
servings. Bon Appetit March 1998 Posted to MM-Recipes Digest by Julie
Bertholf <jewel1@ix.netcom.com> on Apr 12, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 431
Calories From Fat: 164
Total Fat: 18.9g
Cholesterol: 138.4mg
Sodium: 135.8mg
Potassium: 136.8mg
Carbohydrates: 58.5g
Fiber: 1.4g
Sugar: 25.3g
Protein: 8.3g