INGREDIENTS

INSTRUCTIONS

MOIST CHOCOLATE CAKE
GARNISH
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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