| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Water |
| 1/3 |
c |
Sugar |
| 1 1/2 |
tb |
Dark creme de cacao |
| 1/2 |
ts |
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 |
ts |
Baking soda |
| 5 |
lg |
Eggs |
| 1 |
lg |
Egg yolk |
| 3/4 |
c |
Plus 2 tablespoons sugar |
| 1/4 |
ts |
Salt |
| 1 1/2 |
ts |
Vanilla extract |
| 4 |
tb |
(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 |
ts |
Peppermint extract |
| 1 |
ts |
Vanilla extract |
|
|
Chocolate curls (about 6 ounces) |
INSTRUCTIONS
SYRUP
GENOISE
GANACHE
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 110°F), 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
A Message from our Provider:
“To ignore our Creator is the height of selfishness”