INGREDIENTS

INSTRUCTIONS

This is from the Julia Child's new series and book, Baking with  Julia,
and was done by Alice Medrich and is in her own words. It's  long and
detailed, but it has every step and tip you'll need to make  the cake.
Ruffle Cake Equipment  :* 8-inch round cake pan, at least 2-inches high
:* 8-inch round cake pan with removable bottom or 8-inch springform
pan :* untreated heavy-duty jelly-roll pans  :* rubber spatula, offset
spatula, and flexible 8-inch metal icing  spatula :* decorating
turntable, lazy Susan, or inverted round cake  pan :* ridged plastic
shelf liner, freezer paper, or 055 Mylar  :* parchment paper and waxed
paper  A majestic cake and one of many parts: a dark chocolate genoise
moistened with an intoxicatingly aromatic framboise syrup, a filling
of satiny creme fraiche and brilliantly red raspberries, a wrapper of
dark chocolate, and a profusion of magnificent chocolate rufffles.  The
technique for making ruffles does take some practice, but  fortunately,
the mistakes are not only edible, they're usually usable  ~-
irregularly shaped pieces still produce a knock-out confection.  And
the chocolate wrapper or ribbon is also eminently doable -- it is  made
by a method that reproduces the quality of tempering without the  fuss.
Professionals use acetate or Mylar as the form on which to  shape the
wrapper, but a trip to the hardware store will turn up  ridged plastic
shelf liners, the perfect material for the job.  Each part of the cake
can be made ahead, so that you only have to  assemble to finish on the
day the cake is to be served.  And don't  pass up the opportunity to
make this cake if you haven't the time to  tackle the ruffles. You can
pile the cake high with fresh  raspberries, irregularly shaped pieces
of chocolate, or chocolate  shards, and it will still be great.  Think
of this cake as a format  rather than a precise, can't-vary-a-thing
formula: Substitute another  kind of cake for the genoise, use whipped
cream instead of creme  fraiche, or omit the soaking syrup - the basic
idea is yours to  embellish.  The Cake: Position a rack in the lower
third of the oven or just  below the center of the oven and preheat the
oven to 350F.  Fit the  bottom of an 8-inch round cake pan, one at
least 2 inches high, with  parchment paper and set aside.  Pour the
clarified butter into a 1-quart bowl and stir in the vanilla  extract,
if you're using it.  The butter must be hot when added to the  batter,
so either keep the bowl in a skillet of hot water or reheat  at the
last minute.  Although the flour and cocoa were sifted before they were
measured,  they need to be triple-sifted together.  Sift or sieve the
flour and  cocoa together.  Sift or sieve the flour and cocoa together
3 times,  then set sifter on a plate or piece of waxed paper and return
the dry  ingredients to the sifter. Keep close at hand.  (CONT in part
2)  Posted to EAT-L Digest 20 October 96  Date:    Mon, 21 Oct 1996
10:30:07 -0400  From:    Rosebud <janetm@ONLINE1.MAGNUS1.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6356
Calories From Fat: 2013
Total Fat: 237.4g
Cholesterol: 1063.4mg
Sodium: 6493.9mg
Potassium: 2678.4mg
Carbohydrates: 969.2g
Fiber: 52.8g
Sugar: 261.3g
Protein: 146.9g