Chocolate Cataclysm Cake (with optional toppings) Chocolate Torte Layer Note: 2 8-inch torte layers are needed for this cake, and the following recipe makes one layer. 1 lb. high quality bittersweet chocolate 1 cup unsalted butter, softened 2 tsp. vanilla extract 6 large eggs, at room temperature Set a large metal bowl over a pot of hot, not simmering water. The bottom of the bowl should not touch the water. Combine chocolate and butter in the bowl, and let stand, stirring occasionally, until smooth and melted, or microwave on high power in 15-second bursts, stirring between bursts. Remove from microwave before chocolate is completely melted, then stir until fully melted. Stir in vanilla extract. In a large bowl over simmering water heat eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from heat, and beat with a stand mixer with whisk attachment, until triple in volume, and soft peak forms when the beater is raised, about 5 minutes. Using a large whip or rubber spatula, gently fold half the eggs into chocolate mixture, until almost incorporated. Fold remaining egg mixture into chocolate mixture, until just blended, and no streaks remain. Finish by using a rubber spatula to ensure the heavier mixture at the bottom is fully incorporated into batter. Scrape into an 8 inch springform pan at least 2 1/2 inches high, which has been buttered and lined with buttered parchment or wax paper. Wrap outside of pan with double layer of heavy-duty foil to make it watertight. Set pan in a larger pan, such as a roaster, and surround it with 1 inch of very hot water. Bake at 425 degrees for 5 minutes, then cover loosely with piece of buttered foil, and bake 10 minutes more. Cake will appear soft, but this is normal. Remove from oven, and let cool on rack for 45 minutes. Prepare second torte, as directed above. Cover cooled tortes with plastic wrap, and refrigerate for at least 3 hours, or until very firm. To Remove Tortes from Pans: Cover 2 9-inch plates with plastic wrap, and have the serving plate at hand. Wrap pans with hot, wet towels. Carefully run a thin knife around edges of pans to loosen tortes. Gently release sides of pans. Invert on plastic-covered plates, and place hot, wet towels over bottoms of pans. Remove pan bottoms, peel off paper, and invert one layer onto serving plate. Bittersweet Filling: 1 lb. high quality bittersweet chocolate, finely chopped 1 cup heavy cream 6 tbsp. pure maple syrup Place bittersweet chocolate in medium bowl. In small saucepan over medium heat, bring cream and maple syrup to a gentle boil. Pour hot cream mixture over chocolate, and let mixture stand for 30 seconds to melt chocolate. Gently whisk until smooth. Spread mixture over top of bottom torte layer, then top with second torte. Chocolate Ganache Frosting: 2 cups heavy cream 4 tbsp. unsalted butter 4 tbsp. granulated sugar 12 ounces high quality semisweet chocolate, broken into tablespoon-size pieces 6 ounces high quality unsweetened chocolate, broken into tablespoon-size pieces 4 ounces high quality white chocolate, broken into tablespoon-size pieces Heat cream, butter and sugar in 2 1/2 qt. saucepan over medium-high heat. Stir to dissolve sugar. Bring mixture to a boil. Place chocolates in a stainless steel bowl. Pour boiling cream mixture over chocolates, cover, and allow to stand for 5 minutes. Stir until smooth. Allow mixture to cool to room temperature. Cover cake with Ganache frosting. Store leftovers in refrigerator. OPTIONAL TOPPINGS: Cake can be served with one of these toppings, or as is. Option 1: Warm Chocolate Espresso Fudge Sauce: 1/3 cup unsweetened cocoa powder 1 tsp. very finely ground espresso, or commercial espresso powder 1/3 cup granulated sugar 1/4 cup milk 1/4 cup heavy cream 1/4 cup light corn syrup 2 ounces high quality semisweet chocolate, finely chopped 1 tbsp. unsalted butter 1 tsp. vanilla extract In medium saucepan stir together cocoa, espresso and sugar. Slowly whisk in milk and cream. Stir in corn syrup. Cook over medium heat, stirring constantly, until sugar is completely dissolved. Raise heat to medium-high, and while continuing to stir, bring mixture to a boil. Remove pan from heat, and add chocolate. Let mixture stand for 30 seconds to melt chocolate. Whisk until smooth. Stir in butter and vanilla. To serve: reheat, and spoon over pieces of cake. Option 2: Raspberry Coulis and Whipped Cream Raspberry Coulis: 1 12 ounce bag frozen, unsweetened raspberries 1/2 cup granulated sugar 1 tbsp. black raspberry liqueur, such as Chambord Whipped Cream: 1 1/2 cups heavy cream 1 tbsp. plus 2 tsp. granulated sugar 1 1/2 tsp. vanilla extract fresh raspberries for garnish (optional) To Prepare Coulis: In medium saucepan combine frozen raspberries and sugar. Cook over medium heat, stirring constantly with wooden spoon, until sugar has completely dissolved, and berries are soft. Do not let mixture boil. Strain mixture through a fine-meshed sieve into a bowl. Stir in raspberry liqueur. Cover, and refrigerate. To Prepare Whipped Cream: In a large, chilled bowl, using an electric mixer set at medium speed, beat cream with sugar and vanilla, just until stiff peaks begin to form. To Serve Cake: fill a pastry bag fitted with a star tip, such as Ateco #6, with whipped cream. Cover top of cake with whipped cream rosettes. Drizzle raspberry coulis onto each dessert plate. With a sharp, thin-bladed knife, slice cake, wiping blade clean between slices. Place slices on prepared dessert plates, and garnish with fresh raspberries, if desired. Store leftovers in refrigerator.
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