INGREDIENTS

INSTRUCTIONS

batter. In two more additions, resift the remaining flour mixture over the
batter and fold it in.
5.Scrape the batter into the prepared pan. Using an offset metal spatula,
spread the batter evenly. Bake the genoise for 20 to 25 minutes or until a
toothpick or cake tester inserted into the center of the cake comes out
clean. Cool the cake in the pan on a wire rack for 5 minutes. Invert the
cake onto the rack and cool completely.
Make the ganache filling:
1.Place the chocolate in a medium bowl. In a small saucepan, set over
medium heat, heat the cream and butter, stirring occasionally, until the
butter is melted and the mixture comes to a gentle boil. Pour the hot cream
mixture over the chocolate and allow the mixture to stand for 30 seconds to
melt the chocolate. Whisk until smooth. Place plastic wrap directly on the
surface of the ganache and set it aside at room temperature.
Make the soaking syrup:
1.In a small saucepan, combine the sugar and water. Cook over medium heat,
stirring with a wooden spoon until the sugar dissolves. Increase the heat
to high and bring the syrup to a boil. Remove the pan from the heat and
cool to room temperature. Stir in the kirsch and vanilla.
Make the cherry-Beaujolais sauce:
1.In a medium, non-corrosive saucepan, combine the dried cherries, sugar,
cinnamon, and Beaujolais. Cook over medium-low heat, stirring constantly
with a wooden spoon, until the sugar dissolves. Increase the heat to
medium-high and bring the mixture to a boil. Decrease the heat to
medium-low. In a small bowl whisk together the arrowroot and water until
smooth. Whisk the arrowroot mixture into the cherry mixture in the
saucepan. Continue to cook the mixture over medium-low heat, stirring
constantly with a wooden spoon, for 3 to 4 minutes, until thickened. Do not
allow the mixture to boil. Remove the sauce from the heat and stir in the
vanilla.
Make the chocolate glaze:
1.Place the chocolate in a medium bowl. In a medium saucepan, bring the
cream to a gentle boil. Pour the hot cream over the chocolate and let the
mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until
smooth. Cover the surface of the glaze with plastic wrap and set aside at
room temperature for one hour, until slightly thickened.
Assemble the cake:
1.Place one of the cocoa meringue rounds flat-side-down on a 10-inch
cardboard cake circle. Scrape one-third of the ganache filling onto the
meringue disk. Using a small offset metal cake spatula, spread the ganache
evenly over the meringue. Place the cocoa genoise on top of the ganache
layer and brush it with the soaking syrup. Scrape another third of the
ganache over the moistened genoise and spread it evenly. Place the second
meringue round flat side-up on top of the ganache layer. Spread the
remaining ganache in a thin layer on the side and top of the cake. Using a
metal spatula, smooth the top and side of the cake. 2.Place the cake on a
wire rack set over a baking sheet. Place the cake in the freezer for 10
minutes.
Glaze the cake:
1.Pour the glaze over the cake on the wire rack, covering it completely.
Any leftover glaze may be chilled until firm enough to pipe from a pastry
bag and used to garnish the top of the cake. Refrigerate the cake for at
least 30 minutes, until the glaze is completely set. Serve a slice of the
cake surrounded with some of the cherry-Beaujolais sauce.
Posted to Bakery-Shoppe Digest V1 #183 by docden <docden@mnl.v-link.net> on
Aug 06, 1997

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