| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
|
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Milk; (do not use lowfat or nonfat) |
| 1/2 |
c |
Sugar |
| 3 1/2 |
tb |
Cornstarch |
| 5 |
lg |
Egg yolks |
| 6 |
oz |
Milk chocolate; chopped |
| 1 |
tb |
Butter |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Sugar |
| 1 1/3 |
c |
All purpose flour |
| 2/3 |
c |
Unsweetened cocoa powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Strong fresh-brewed coffee |
| 3/4 |
c |
Buttermilk |
| 6 |
tb |
Vegetable oil |
| 2 |
lg |
Eggs; beaten to blend |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Whipping cream |
| 12 |
oz |
Bittersweet; (not unsweetened) or semi-sweet chocolate, chopped |
| 2 |
tb |
Light corn syrup |
|
3 |
Chocolate Lasagna |
INSTRUCTIONS
FILLING
CAKE
CHOCOLATE GLAZE
For Filling: Bring milk to simmer in heavy medium saucepan. Remove from
heat. Combine sugar and cornstarch in large bowl. Beat egg yolks into sugar
mixture. Gradually whisk hot milk into yolk mixture. Return mixture to
saucepan. Whisk over medium heat until mixture boils and thickens, about 1
minute. Remove from heat; add chocolate, butter and vanilla and whisk until
mixture is smooth. Transfer filling to medium bowl. Cool, stirring
occasionally. Gently press plastic wrap directly onto surface of filling;
cover and chill until cold, at least 3 hours.
For Cake: Preheat oven to 325°F. Butter 17 1/4 x 11 1/2 x 1 inch jelly roll
pan. Line pan with parchment paper. Sift first 6 ingredients into large
bowl. Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl. Add
liquid ingredients to dry ingredients; mix just until combined. Transfer
batter to prepared pan, spreading evenly. Bake cake until tester inserted
into center comes out clean, about 20 minutes. Cool cake completely in pan
on rack. Using small knife, cut around edges of pan. Turn cake out onto
work surface. Peel off parchment. Trim tough edges. Cut cake crosswise into
5 x 10 1/2 inch pieces.
(Filling and cake can be made ahead. Keep filling refrigerated up to 2
days. Wrap cake layers in plastic and refrigerate up to 1 day.)
For Glaze: Bring cream to simmer in large saucepan over low heat. Add
chocolate; whisk until smooth. Remove from heat. Stir in corn syrup. Cool
glaze until barely lukewarm.
Place 1 cake layer on platter. Spread half of filling over top. Top with
second cake layer. Spread remaining filling over. Top with third cake
layer. Pour lukewarm glaze over top and sides of cake, covering completely.
Smooth sides with spatula. Refrigerate 2 hours. (Can be prepared 1 day
ahead; cover and keep refrigerated.)
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Dahlia Lounge - Seattle
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3,
1998
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”