Devil Dog Cake
Ingredients
Cake
6 large eggs, separated, at room
temperature
1-1/4 cups sugar, divided
6 oz. bittersweet chocolate, melted
2 tbsp. bourbon or other liquor (brand, rum, port)
1/8 tsp. salt
Filling
1 pkg. (8 oz.) cream cheese
3/4 cup creamy peanut butter
3 tbsp. sugar
3 oz. white chocolate, melted
Ganache
8 oz. semisweet chocolate, coarsely chopped
1 cup heavy cream
pecan pieces for paws/feet
Directions
Cake: Heat oven to 350º F. (175º C).
Butter a 15x10x2" jellyroll pan. Line pan with parchment paper,
leaving a short overhang on 2 sides for easy cake removal. Butter
parchment. In bowl of stand mixer fitted with whip attachment, beat
egg yolks on high speed until thick and pale, 4 minutes. With mixer
running, beat in 3/4 cup of sugar, 1 tbsp. at a time. Beat in melted
chocolate and bourbon. Set aside. Filling: Fit stand mixer with
a clean bowl and clean whip. On medium-high speed, beat egg whites
until foamy; add salt. Beat until soft peaks form. Gradually beat
in remaining sugar, a tbsp. at a time. Increase speed to high and
beat until stiff peaks form, 30 seconds to a minute. In large bowl,
whisk about 1/3 of egg whites into chocolate-yolk mixture to lighten.
Gently fold in remaining whites in 2 additions until just combined.
Pour batter into pan, smoothing with spatula. Bake 14 - 15 minutes or
until tester inserted near center comes out clean. Run a knife around
sides of cake to loosen. Cover top of cake with a piece of
parchment. Cover parchment with damp (not wet) tea towel to soften
top crust. Let cake cool completely in pan on wire rack.
Filling: In bowl of stand mixer fitted with paddle attachment, beat
cream cheese, peanut butter and sugar on high speed until smooth and
fluffy, about 3 minutes. Reduce speed to low; beat in white chocolate
until combined. When ready to fill cake, invert onto rack, peel off
parchment and invert again onto clean sheet of parchment (crust-side
will be facing up). Spread with filling. Using parchment paper to
help, gently roll up cake lengthwise. (It may crack slightly -- do
not worry. Just keep rolling -- any cracks will be sealed by filling
and cake itself which is very moist and fudgy.) Refrigerate until
firm, about 30 minutes. Ganache: In small saucepan set over
medium-high heat, bring cream to full boil. Remove from heat; stir in
semisweet chocolate until completely melted. Cool 5 minutes.
Assemble: Cut about 1-1/2" slice from each end of cake roll. Cut 1
of slices in half to obtain 2 3/4" slices. Coating cut-side of
each slice with some of ganache, attach larger slice to top of one end
of cake roll for neck. Attach 2 smaller slices at bottom of back end
of cake roll for back legs. Cut narrow strip of heavy cardboard or
foam core to fit under cake. Slide cake onto support. Place on
wire rack and set over baking sheet or jellyroll pan. Pour glaze over
cake to cover, using small offset spatula to ensure even coverage.
Let excess glaze drip off. Transfer cake on its support to serving
platter. Add pecan pieces for front and back paws. Make 3 copies
of head template and 1 of tail on color copier. Paste heads and tail
to pieces of light cardboard (like cereal box). Cut out
silhouettes. Attach heads to floral wire or pipe cleaners with
tape. Insert into cake.
Makes 16 servings.
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Angelique
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