INGREDIENTS

INSTRUCTIONS

CHOCOLATE WALNUT CAKES
CHOCOLATE GLAZE
VANILLA CREAM
GARNISH
YIELD: 9 miniature fluted tube cakes DIFFICULTY:** PREPARATION: 1 1/2 hours
plus baking time. Recipe From: Chocolatier Magazine SPECIAL EQUIPMENT: A
Bundt-lette(R) cake pan, available by mail from: Maid of Scandinavia, 3244
Raleigh Avenue, Minneapolis, MN 55416; 800-328-6722, in MN call
800-851-1121. Write or call for a catalog.
Make the chocolate walnut cakes:
1.Position a rack in the center of the oven and preheat to 400 degrees F.
Generously brush the inside of six 1-cup fluted tube molds in a
Bundt-lette(R) cake pan with softened butter. Do not flour the molds.
(Please note that the pan will be used twice. There is enough cake batter
to make 9 small cakes.)
2.In the top of a double boiler set over hot, not simmering, water, melt
the chocolate with the water and cognac. Stir occasionally until smooth.
Remove the top part of the double boiler from the bottom and cool the
chocolate mixture for about 10 minutes, until tepid.
3.In a food processor fitted with the metal chopping blade, combine the
flour, walnuts, cocoa and salt. Process for 10 to 15 seconds, until the
walnuts are coarsely ground. Transfer the flour/walnut mixture to a small
bowl.
4.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle
attachment, beat the butter and 3/4 cup plus 2 tablespoons of the sugar for
1 to 2 minutes, until creamy. Do not overbeat. Beat in the vanilla. One at
a time, add the egg yolks, beating well after each addition. Add the melted
chocolate mixture and beat until blended. Scrape the bottom and side of the
bowl with a rubber spatula.
5.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip
attachment, beat the egg whites at low speed, until frothy. Gradually
increase the speed to medium-high and beat the whites until soft peaks
start to form. One teaspoon at a time, add the remaining 2 tablespoons of
sugar and continue beating the whites until stiff, shiny peaks form.
6.Fold one-third of the whites along with one-third of the flour/walnut
mixture into the batter. One-third at a time, gently fold in the remaining
egg whites and the flour/walnut mixture.
7.Reserve one-third of the batter for baking the second batch of cakes.
Spoon the remaining batter, dividing it equally, into the buttered molds.
The batter should fill each mold to 1/4-inch below the top of the tube in
each mold.
8.Bake the first batch of cakes for 10 to 15 minutes, until a toothpick
inserted into the center of each cake comes out with creamy moist crumbs
clinging to it. Do not overbake.
9.Cover the top of the Bundt-lette(R) pan with a rectangular wire rack or a
cutting board. Invert the pan holding the rack in place so that the hot
cakes come out right side up onto the rack.
10.Wash the pan and cool it under cold water. Generously butter three of
the 1-cup molds with softened butter. Spoon the remaining batter into the
prepared
continued in part 2

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