| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Irish | 1 | Servings | |
INGREDIENTS
| 12 | oz | Bittersweet chocolate |
| coarsely chopped | ||
| 9 | T | Unsalted butter, cut into |
| tablespoons | ||
| 8 | Eggs, separated at room | |
| temperature | ||
| 1/4 | c | Plus 3 tablespoons |
| granulated sugar divided | ||
| 2 | T | All-purpose flour |
| WHITE CHOCOLATE TRUFFLE | ||
| 1 | lb | White chocolate, coarsely |
| chopped | ||
| 3/4 | c | Heavy cream |
| 3 | T | Poire Willliams liqueur |
| MILK CHOCOLATE TRUFFLE | ||
| 1 | lb | Milk chocolate, finely |
| chopped | ||
| 3/4 | c | Heavy cream |
| 3 | T | Bailey's Irish Cream liqueur |
| BITTERSWEET CHOCOLATE | ||
| 1 | lb | Bittersweet chocolate |
| finely chopped | ||
| 1 | c | Heavy cream |
| 6 | T | Pure maple syrup |
| Cocoa powder | ||
| Whipped cream |
INSTRUCTIONS
LAYER:
LAYER:
TRUFFLE LAYER:
YIELD: 10 servings DIFFICULTY: *** PREPARATION: 2 hours plus chilling
times. SPECIAL EQUIPMENT: One 8 1/2-inch springform pan. Make the
moist chocolate cake: 1.Position a rack in the center of the oven and
preheat to 350 degrees F. Butter the bottom and sides of a 17 1/2 -by
11 1/2-inch jelly-roll pan. Line the bottom of the pan with baking
parchment or waxed paper. Dust the sides of the pan with flour and tap
out the excess. 2.Melt the chocolate with the butter according to the
directions in the Chocolate Melting Tips; set aside. 3.In a 4
1/2-quart bowl of a heavy-duty elec trio mixer, using the wire whip
attachment, beat the yolks with 3 tablespoons of the sugar on high
speed until pale, 3 to 4 minutes. At low speed, beat in the melted
chocolate mixture; increase the speed to medium and continue to beat
for 2 minutes, until the mixture is silky and shiny. Remove the bowl
from the mixer stand and sprinkle the flour over the chocolate batter
(do not mix it in). 4.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 low speed until frothy. Gradually increase the speed to
medium-high and continue beating the whites until they start to form
soft peaks. One teaspoon at a time, gradually add the remaining 1/4
cup of sugar and continue to beat the whites until they are stiff and
glossy. Using a balloon whisk or rubber spatula, fold the beaten
whites (along with the flour) into the chocolate mixture one-third at
a time. Scrape the batter into the prepared pan and spread it into an
even layer with an offset metal cake spatula. 5.Bake the cake for 20
to 25 minutes, until the cake begins to pull away from the sides of
the pan and a toothpick inserted in the center of the cake comes out
clean. Transfer the pan to a wire rack to cool for 15 minutes. Run a
small knife around the sides of the pan and invert the cake onto a
wire rack. Peel the paper off the cake and allow it to cool
completely. Make the white chocolate truffle layer: 1.Place the white
chocolate in a medium bowl. In a small saucepan over medium heat,
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. Gently stir until smooth; stir in the Poire Williams
liqueur. Begin to assemble the cake: 1.Using the bottom of an 8
1/2-inch springform pan as a guide, cut out two 8 1/2-inch rounds from
the moist chocolate cake layer. Place one of the rounds in the bottom
of the spring-form pan. Scrape the white chocolate truffle mixture
onto the cake round and spread it into an even layer. Freeze the cake
for 1 hour, until set. Make the milk chocolate truffle layer: 1.Place
the milk chocolate in a medium bowl. In a small saucepan over median
heat, bring the cream to a gentle boil. Pour the hot cream over
continued in part 2
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3986
Calories From Fat: 3246
Total Fat: 368.3g
Cholesterol: 2580.2mg
Sodium: 2638.3mg
Potassium: 2737.2mg
Carbohydrates: 103.5g
Fiber: 19.4g
Sugar: 46.2g
Protein: 85.8g