| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | European | 12 | Servings | |
INGREDIENTS
| 1 | c | Confectioners' sugar |
| 1/2 | c | Unsweetened alkalized cocoa powder, such as Hershey's European style or Droste |
| 3 | tb | Cornstarch |
| 6 | lg | Egg whites; at room temperature |
| 3/4 | c | Granulated sugar |
| 1/4 | c | All-purpose flour |
| 2 | tb | Unsweetened alkalized cocoa powder, such as Hershey's European style or Droste |
| 1 | tb | Cornstarch |
| 3 | lg | Eggs; at room temperature |
| 1/3 | c | Granulated sugar |
| 1 | lb | Bittersweet chocolate; finely chopped |
| 1 1/2 | c | Heavy cream |
| 8 | tb | (1 stick) unsalted butter; cut into 1/2-inch pieces |
| 1 | lb | Semisweet chocolate; finely chopped |
| 2 | c | Heavy cream |
| 1/4 | c | Granulated sugar |
| 1/4 | c | Water |
| 3 | tb | Kirsch (cherry brandy) |
| 1 | ts | Vanilla extract |
| 2 | c | Dried cherries |
| 1/2 | c | Granulated sugar |
| 1/2 | Stick cinnamon | |
| 1 1/2 | c | Gamay Beaujolais |
| 2 | tb | Arrowroot |
| 2 | tb | Water |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
CHOCOLATE MERINGUE LAYERS COCOA GENOISE GANACHE FILLING CHOCOLATE GLAZE SOAKING SYRUP CHERRY-BEAUJOLAIS SAUCE YIELD: 12 servings DIFFICULTY: * PREPARATION: 2 1/2 hours plus baking, cooling and chilling times Make the chocolate meringue layers: 1.Position one rack in the top third of the oven and another rack in the bottom third of the oven and preheat to 300 degrees F. Line the bottoms of two baking sheets with aluminum foil. Lightly butter the aluminum foil. Dust the foil with flour and tap off the excess. Using the dull side of a small knife, trace one 10-inch circle on each baking sheet. 2.Sift together the confectioners' sugar, cocoa and cornstarch into a medium bowl. Using a wire whisk, stir the dry mixture until well blended. 3.In a grease-free, 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium-low speed until frothy. Increase the speed to medium-high and beat the egg whites until soft peaks start to form. One tablespoon at a time, beat in the granulated sugar. Continue beating until the egg white mixture forms a stiff, shiny meringue. 4.Using a large balloon whisk or rubber spatula, fold one-third of the dry ingredients into the meringue. In two more additions, fold the remaining cocoa mixture into the meringue. 5.Scrape one-half of the cocoa meringue mixture onto each of the outlined circles on the prepared baking sheets. Using a small, metal cake spatula, spread the meringue mixture to the edges of the outlined circles. 6.Bake the meringue rounds for 60 to 70 minutes, until crispy and firm, switching positions and rotating the two baking sheets once halfway during the baking time. Plan the baking sheets on wire racks to cool. Make the cocoa genoise: 1.Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter the bottom and side of a 10-inch round cake pan. Line the bottom with a circle of parchment or waxed paper. 2.In a small bowl, using a wire whisk, stir together the flour, cocoa powder, and cornstarch until blended. Sift the flour mixture onto a piece of waxed paper. 3.In a 4 1/2-quart bowl of a heavy-duty mixer, using the wire whip attachment, beat the eggs at medium-low speed until frothy. While continuing to beat, add the granulated sugar in a slow, steady stream. Increase the speed to medium-high and continue beating the egg mixture for 4 to 6 minutes, or until it has tripled in volume and the batter is pale yellow and forms a thick ribbon when the beaters are lifted. 4.Resift one-third of the flour mixture over the batter. Using a large balloon whisk or a large rubber spatula, fold the flour mixture into the continued in part 2
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