You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Need a spectacular dessert for 8 people on Christmas Eve that can be transported a few blocks away.
- Thread starter judyw
- Start date
Rec: Luscious Lemon Cheesecake
Would you believe....I actually took this to a Christmas Eve dinner 3 years ago where the host and hostess were serving a prime rib dinner. It's delicious. See my notes below about the crust.
Luscious Lemon Cheesecake
Crust
2 cups crushed cinnamon graham crackers (about 26)
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
3 8-ounce packages cream cheese, room temperature
1-1/3 cups sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
Topping
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Glaze
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1/2 cup sugar
1-1/2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
2 teaspoons grated lemon peel
Thinly sliced lemon rounds, halved and twisted
For crust: Preheat oven to 350 Degrees F.
Butter 9-inch springform pan. Blend crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Bake 5 minutes. Cool.
For filling: Preheat oven to 350 Degrees F. Using electric mixer, beat cream cheese until soft. Gradually blend in sugar. Beat in eggs 1 at at time. Mix in lemon juice, lemon peel and vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes. Maintain oven temperature at 350 Degrees F.
For topping: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 minutes; topping will not look set. Cool 30 minutes.
For glaze: Combine water, lemon juice and yolk in heavy small saucepan. Stir in sugar, cornstarch and salt. Bring to boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes.
Spread glaze on cake. Cool completely. Refrigerate until well chilled. (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cold.
"For the best flavor, make this creamy and tangy treat one day ahead."
Yield: 10 Servings
Source: Bon Appetit magazine
Pat's notes: Yummy! I recommend making it a day ahead so it has plenty of time to chill and set up.
Would you believe....I actually took this to a Christmas Eve dinner 3 years ago where the host and hostess were serving a prime rib dinner. It's delicious. See my notes below about the crust.
Luscious Lemon Cheesecake
Crust
2 cups crushed cinnamon graham crackers (about 26)
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
3 8-ounce packages cream cheese, room temperature
1-1/3 cups sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
Topping
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Glaze
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1/2 cup sugar
1-1/2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
2 teaspoons grated lemon peel
Thinly sliced lemon rounds, halved and twisted
For crust: Preheat oven to 350 Degrees F.
Butter 9-inch springform pan. Blend crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Bake 5 minutes. Cool.
For filling: Preheat oven to 350 Degrees F. Using electric mixer, beat cream cheese until soft. Gradually blend in sugar. Beat in eggs 1 at at time. Mix in lemon juice, lemon peel and vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes. Maintain oven temperature at 350 Degrees F.
For topping: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 minutes; topping will not look set. Cool 30 minutes.
For glaze: Combine water, lemon juice and yolk in heavy small saucepan. Stir in sugar, cornstarch and salt. Bring to boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes.
Spread glaze on cake. Cool completely. Refrigerate until well chilled. (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cold.
"For the best flavor, make this creamy and tangy treat one day ahead."
Yield: 10 Servings
Source: Bon Appetit magazine
Pat's notes: Yummy! I recommend making it a day ahead so it has plenty of time to chill and set up.
Chocolate Linzertorte....I have made this several times...
and it'a always a hit.
It can be made ahead, and it will travel very nicely in the tart pan.
http://www.epicurious.com/recipes/recipe_views/views/10972
and it'a always a hit.
It can be made ahead, and it will travel very nicely in the tart pan.
http://www.epicurious.com/recipes/recipe_views/views/10972
cynupstateny
Well-known member
Rec: Christmas Bombe- I've made this 3 x's since Charlie posted it and it always gets raves!
REC: Christmas Bombe--this would work for Valentines Day with its pretty raspberry spirals...
Serves 12 though
Christmas Bombe
Recipe By :Alice Medrich
Serving Size : 12
6 ounces fresh cranberries
1/4 cup sugar -- plus
2 tablespoons sugar
1/4 cup raspberry preserves
Hot Milk Sponge Sheet -- baked and cooled (See Recipe)
White Chocolate Mousse With Kirsch -- (See Recipe)
1/2 cup apricot preserves -- strained
2 tablespoons pistachio nuts -- unsalted, minced (up to 3)
Special Equipment:
One 6 cup bombe mold or bowl with similar
capacity ( the one I use is 7 1/4 inches
in diameter and 3 1/2 inches deep)
One 7-inch round corregated cake circle
Make Cranberry-Raspberry Puree: Rinse and pick over cranberries and combine with sugar in small nonreactive saucepan. Cover and bring to simmer over medium heat. Uncover, raise heat and stir occasionally. Cook only a few minutes or until about three-fourths of the berries are burst, about 5 minutes. Remove from heat. Press mixture through a medium-fine strainer or food mill along with the raspberry preserves. Discard tough dry pulp and raspberry seeds. Cool the puree completely before using. Puree may be made and refrigerated up to 1 week inadvance.
Assemble and Freeze the Jelly Roll: Reverse the Hot Milk Sponge sheet onto apiece of foil; peel off the parchment. Turn sponge carefully over again (use a cookie sheet to aid you if sponge is delicate) so that brown side faces up.
Spread all of Cranberry-Raspberry Puree evenly over sponge. Roll up as tightly as possible to form a 16 by 17-inch long thin jelly roll. Wrap tightly in foil and freeze at least several hours or overnight--or up to 1 month in advance of using.
Line the Bombe with Jelly Roll Slices: Remove frozen jelly roll from freezer and unwrap. Trim ragged ends if necessary. Use a sharp serrated knife to cut slices1/4-inch thick. Line the mold with the slices by placing one slice in the centerof the bottom of the mold. Next fit 7 (or more) slices around the center pushing
and fitting so that no space is left between the slices. Fit the next 9 (ormore) around the bowl starting up the sides.
Finish by fitting about 10 slices to completely line the mold , pushing and fitting so that no space is left Trim slices even with the rim of mold if necessary, or just push them so they are flush with the rim. Reserve trimmings and remaining slices and return them to freezer until needed. Set lined mold aside.
Fill the Mold: Make the White Chocolate Mousse with Kirsch. Turn it immediately into the lined mold. Level and smooth the surface of the mousse. Remove the remaining slices of jelly roll and trimmings from the freezer. Set aside just enough slices to completely cover the mousse if placed tightly together - But do not put them in place, yet. Dice the remaining slices and any trimmings with a sharp knife. Scatter the diced pieces all over the mousse, and then fit the reserved slices closely together over the scattered dice to form the bottom layer of the dessert
Place the corregated cake circle (or a small plate) inside the mold and press firmly to level and compact the bombe. Wrap and refrigerate at least 4 hours before unmolding and serving. Bombe may be completed to this point up the 24 hours in advance of serving, or frozen up to 2 months.
Unmold, Finish and Serve: Invert the mold and rap the edge sharply on counter to release dessert. Simmer strained apricot preserves in a small saucepan for 2-3 minutes to make a glaze. Use a pastry brush to paint the entire dessert with glaze. Touch bottom edge of bombe with minced pistachios. Refrigerate until serving.
Hot Milk Sponge Sheet
Recipe By :Alice Medrich
Serving Size : 12
1/4 cup milk
2 tablespoons unsalted butter -- cut into small pieces
3/4 cup cake flour -- sifted
1 teaspoon baking powder
3/4 cup sugar
3 large whole eggs -- room temperature
3 egg yolks -- room temperature
Equipment:
One 12 x 16-inch or 11 x 17-inch jelly
roll or half sheet pan
Preheat oven to 400 degrees. Line bottom of pan with waxed or parchment paper so that the paper overhangs the pan at two opposite ends.
Heat milk with butter in small saucepan over medium heat until butter melts.
Reduce heat to low and keep hot but do not simmer.
Sift flour with baking powder twice. Return to sifter and set aside. In a large heatproof bowl, use a hand-held whisk to combine sugar, whole eggs, and yolks. Set bowl over or in a pan of barely simmering water. Warm the mixture, whisking occasionally, until it is lukewarm to the touch. (Alternatively, omit the water
bath and hold the bowl directly over the stove burner, whisking vigorously forabout a minute until the eggs are warm. This is the quickest, easiest method but
you must whisk the eggs continuously to keep them from starting to scramble).
Transfer bowl to electric mixer; beat at high speed until mixture has cooled, tripled in volume and has the consistency of thick whipped cream.
Sift one-third of flour mixture over batter and fold it gently, by hand, using the largest rubber spatula you have. Fold in half the remaining flour; then fold in the remaining flour.
Pour hot milk and butter into batter and fold well, scraping the bottom each time and bringing the batter up the sides of the bowl until you can no longer see traces of liquid. Transfer batter into prepared pan and spread evenly. Bake until cake is browned, starts to shrink from the sides of pan, and springs back
when lightly pressed: about 10 minutes. Cool cake in pan, on a rack. When cake is cool, run a small knife or spatula around the edges to release before unmolding. Cool completely before filling.
White Chocolate Mousse With Kirsch
Recipe By :Alice Medrich
9 ounces chocolate -- white, cut into very small pieces
2 tablespoons water
3 tablespoons Kirschwasser
1 1/2 cups heavy cream
Place chocolate, water, and Kirschwasser in a medium size heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in pan of water. Stir white chocolate mixtureconstantly until melted and smooth. Or, melt in a microwave on low for about 2 minutes. Stir until smooth and completely melted. White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary. Let cool until a dab touched by your upper lip feels slightly cool.
Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mousse immediately into lined mold. Mousse sets quickly and should not be spread or manipulated too much after it is completed.
REC: Christmas Bombe--this would work for Valentines Day with its pretty raspberry spirals...
Serves 12 though
Christmas Bombe
Recipe By :Alice Medrich
Serving Size : 12
6 ounces fresh cranberries
1/4 cup sugar -- plus
2 tablespoons sugar
1/4 cup raspberry preserves
Hot Milk Sponge Sheet -- baked and cooled (See Recipe)
White Chocolate Mousse With Kirsch -- (See Recipe)
1/2 cup apricot preserves -- strained
2 tablespoons pistachio nuts -- unsalted, minced (up to 3)
Special Equipment:
One 6 cup bombe mold or bowl with similar
capacity ( the one I use is 7 1/4 inches
in diameter and 3 1/2 inches deep)
One 7-inch round corregated cake circle
Make Cranberry-Raspberry Puree: Rinse and pick over cranberries and combine with sugar in small nonreactive saucepan. Cover and bring to simmer over medium heat. Uncover, raise heat and stir occasionally. Cook only a few minutes or until about three-fourths of the berries are burst, about 5 minutes. Remove from heat. Press mixture through a medium-fine strainer or food mill along with the raspberry preserves. Discard tough dry pulp and raspberry seeds. Cool the puree completely before using. Puree may be made and refrigerated up to 1 week inadvance.
Assemble and Freeze the Jelly Roll: Reverse the Hot Milk Sponge sheet onto apiece of foil; peel off the parchment. Turn sponge carefully over again (use a cookie sheet to aid you if sponge is delicate) so that brown side faces up.
Spread all of Cranberry-Raspberry Puree evenly over sponge. Roll up as tightly as possible to form a 16 by 17-inch long thin jelly roll. Wrap tightly in foil and freeze at least several hours or overnight--or up to 1 month in advance of using.
Line the Bombe with Jelly Roll Slices: Remove frozen jelly roll from freezer and unwrap. Trim ragged ends if necessary. Use a sharp serrated knife to cut slices1/4-inch thick. Line the mold with the slices by placing one slice in the centerof the bottom of the mold. Next fit 7 (or more) slices around the center pushing
and fitting so that no space is left between the slices. Fit the next 9 (ormore) around the bowl starting up the sides.
Finish by fitting about 10 slices to completely line the mold , pushing and fitting so that no space is left Trim slices even with the rim of mold if necessary, or just push them so they are flush with the rim. Reserve trimmings and remaining slices and return them to freezer until needed. Set lined mold aside.
Fill the Mold: Make the White Chocolate Mousse with Kirsch. Turn it immediately into the lined mold. Level and smooth the surface of the mousse. Remove the remaining slices of jelly roll and trimmings from the freezer. Set aside just enough slices to completely cover the mousse if placed tightly together - But do not put them in place, yet. Dice the remaining slices and any trimmings with a sharp knife. Scatter the diced pieces all over the mousse, and then fit the reserved slices closely together over the scattered dice to form the bottom layer of the dessert
Place the corregated cake circle (or a small plate) inside the mold and press firmly to level and compact the bombe. Wrap and refrigerate at least 4 hours before unmolding and serving. Bombe may be completed to this point up the 24 hours in advance of serving, or frozen up to 2 months.
Unmold, Finish and Serve: Invert the mold and rap the edge sharply on counter to release dessert. Simmer strained apricot preserves in a small saucepan for 2-3 minutes to make a glaze. Use a pastry brush to paint the entire dessert with glaze. Touch bottom edge of bombe with minced pistachios. Refrigerate until serving.
Hot Milk Sponge Sheet
Recipe By :Alice Medrich
Serving Size : 12
1/4 cup milk
2 tablespoons unsalted butter -- cut into small pieces
3/4 cup cake flour -- sifted
1 teaspoon baking powder
3/4 cup sugar
3 large whole eggs -- room temperature
3 egg yolks -- room temperature
Equipment:
One 12 x 16-inch or 11 x 17-inch jelly
roll or half sheet pan
Preheat oven to 400 degrees. Line bottom of pan with waxed or parchment paper so that the paper overhangs the pan at two opposite ends.
Heat milk with butter in small saucepan over medium heat until butter melts.
Reduce heat to low and keep hot but do not simmer.
Sift flour with baking powder twice. Return to sifter and set aside. In a large heatproof bowl, use a hand-held whisk to combine sugar, whole eggs, and yolks. Set bowl over or in a pan of barely simmering water. Warm the mixture, whisking occasionally, until it is lukewarm to the touch. (Alternatively, omit the water
bath and hold the bowl directly over the stove burner, whisking vigorously forabout a minute until the eggs are warm. This is the quickest, easiest method but
you must whisk the eggs continuously to keep them from starting to scramble).
Transfer bowl to electric mixer; beat at high speed until mixture has cooled, tripled in volume and has the consistency of thick whipped cream.
Sift one-third of flour mixture over batter and fold it gently, by hand, using the largest rubber spatula you have. Fold in half the remaining flour; then fold in the remaining flour.
Pour hot milk and butter into batter and fold well, scraping the bottom each time and bringing the batter up the sides of the bowl until you can no longer see traces of liquid. Transfer batter into prepared pan and spread evenly. Bake until cake is browned, starts to shrink from the sides of pan, and springs back
when lightly pressed: about 10 minutes. Cool cake in pan, on a rack. When cake is cool, run a small knife or spatula around the edges to release before unmolding. Cool completely before filling.
White Chocolate Mousse With Kirsch
Recipe By :Alice Medrich
9 ounces chocolate -- white, cut into very small pieces
2 tablespoons water
3 tablespoons Kirschwasser
1 1/2 cups heavy cream
Place chocolate, water, and Kirschwasser in a medium size heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in pan of water. Stir white chocolate mixtureconstantly until melted and smooth. Or, melt in a microwave on low for about 2 minutes. Stir until smooth and completely melted. White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary. Let cool until a dab touched by your upper lip feels slightly cool.
Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mousse immediately into lined mold. Mousse sets quickly and should not be spread or manipulated too much after it is completed.
barbara-in-va
Well-known member
We love this--REC: Milk Chocolate Mousse Cake with Hazelnut Crust
It is VERY impressive looking and good to eat too! I have made it a number of times the past several years and it always gets raves.
One note, if you are using several 8" pans, measure to double check. All 8" pans are not created equal! (The layers will need to all be the same size. Mine wasn't the first time I made it...)
Oh and I couldn't find the gianduja chocolate so I just added some finely chopped hazelnuts to some good milk chocolate.
http://www.epicurious.com/recipes/recipe_views/views/231260
It is VERY impressive looking and good to eat too! I have made it a number of times the past several years and it always gets raves.
One note, if you are using several 8" pans, measure to double check. All 8" pans are not created equal! (The layers will need to all be the same size. Mine wasn't the first time I made it...)
Oh and I couldn't find the gianduja chocolate so I just added some finely chopped hazelnuts to some good milk chocolate.
http://www.epicurious.com/recipes/recipe_views/views/231260
REC White Chocolate Lemon Bombe .. T&T many times
Lemon - White Chocolate Bombe
Serves 8-10
Food and Wine
2/3 c. lemon juice
1 teaspoon grated lemon rind
½ c. sugar
6 T. unsalted butter, cut into pieces
3 eggs at room temp
Hot Milk Sponge Cake (follows)
9 ounces good-quality white chocolate, coarsely chopped
1 ½ c. heavy cream
¼ cup strained apricot preserves
2 tablespoons minced pistachio nuts
1. In a medium nonreactive saucepan, combine ½ cup of the lemon juice, the lemon zest, sugar and butter. Bring to a boil. Remove from the heat.
2. In a medium bowl, whisk the eggs until blended. Gradually whisk in the hot lemon mixture. Return to the saucepan and cook over moderate heat, stirring occasionally until the mixture thickens. .. 2 to 3 minutes; do not let boil. Scrape the lemon curd into a medium howl and let cool completely. Cover with plastic wrap and refrigerate until well chilled, about I hour.
3. Spread the cold lemon curd evenly over the Hot Milk Sponge Cake and carefully roll it up jellyroll-style, starting at a long edge, to form a 17-inch-long log. Wrap the roll tightly in plastic wrap; freeze for at least 3 hours. or overnight.
4. Butter the bottom of a 6-c. bombe mold or bowl. Line it with a round of waxed paper or parchment.
5. Using a serrated knife, trip the ends of the frozen jellyroll. Slice the roil crosswise Into ¼ “ thick rounds. Reserve one-fourth of the slices and return them to the freezer. Beginning at the center of the mold and working toward the rim, line the bottom and sides with the jellyroll slices. Fit the slices tightly together so no spaces remain. Trim the cake even with the top of the mold; reserve any trimmings.
6. In a rnedium staInless steel bowl, combine the white chocolate, 2 teaspoons of the lemon juice and 1/4 cup of water. Place the bowl over a pan of very hot water. Stir the chocolate mixture until melted and smooth. Remove the mixture from the heat and let cool.
7. In a large bowl, beat the cream until soft peaks form. Fold one-fourth of the whipped cream into the melted white chocolate. Fold in the remaining whipped cream. Scrape the mousse into the jelly-roll lined mold.
8. Press about 2 cups of the reserved trimmings over the mousse to cover. Fit the reserved frozen jellyroll slices evenly over the trimmings, pressing them lightly into the mousse. Refrigerate for 4 hours, or overnight.
9. Unmold the bombe onto a decorative serving plate and carefully peel off the waxed paper.
10. In a small nonreactive saucepan, combine the apricot preserves with the remaining 2 tablespoons lemon juice. Warm over moderate heat. stirring until melted and smooth. Brush the glaze over the outside of the cake. Press the pistachio nuts around the bottom edge of the bombe and serve.
HOT MILK SPONGE CAKE makes an 11x17" flat sponge cake
3/4 c. sifted cake flour
1 t. baking powder
½ c. milk
2 T. unsalted butter
3/4 c. sugar
3 whole eggs
3 egg yolks
1. Preheat the oven ~ 400. Butter the bottom and sides of an I I-by' 7-inch jellyroll pan and line the bottom with waxed paper or parchment.
2. Sift the flour with the baking powder twice.
3. In a small saucepan, heat the milk and butter over moderate heat until the butter melts, about 5 minutes. Remove from the heat and cover to keep warm.
4. In a large stainless steel bowl, combine the sugar, whole eggs and egg yolks. Set the bowl over a pan of simmering water and whisk until the sugar dissolves and the mixture is warm to the touch, about 5 minutes. Remove from heat.
5. Beat the egg mixture with an electric mixer on high speed until tripled in volume, cool and thick, 3 to 4 minutes. Sift one-third of the flour mixture over the batter and fold until just combined. Repeat twice more, until all the flour is used. Slowly pour the hot milk mixture over the top of the batter and fold to incorporate. Pour the batter evenly into the prepared pan.
6. Blake for 10 minutes, or until the cake is golden brown on top and springs back when lightly pressed in the centre. Let cool completely in the pan. Invert to unmold the cake onto a long sheet of waxed paper and peel off the paper on top. Turn the cake right-side up (the brown side should be face up. Let cool.
My notes on bombe:
1. Roll cake up shortly after removing from oven, cutting off edges of cake first. Do not let cake get even slightly dry before rolling.
2. Cut cake in half to roll.
Lemon - White Chocolate Bombe
Serves 8-10
Food and Wine
2/3 c. lemon juice
1 teaspoon grated lemon rind
½ c. sugar
6 T. unsalted butter, cut into pieces
3 eggs at room temp
Hot Milk Sponge Cake (follows)
9 ounces good-quality white chocolate, coarsely chopped
1 ½ c. heavy cream
¼ cup strained apricot preserves
2 tablespoons minced pistachio nuts
1. In a medium nonreactive saucepan, combine ½ cup of the lemon juice, the lemon zest, sugar and butter. Bring to a boil. Remove from the heat.
2. In a medium bowl, whisk the eggs until blended. Gradually whisk in the hot lemon mixture. Return to the saucepan and cook over moderate heat, stirring occasionally until the mixture thickens. .. 2 to 3 minutes; do not let boil. Scrape the lemon curd into a medium howl and let cool completely. Cover with plastic wrap and refrigerate until well chilled, about I hour.
3. Spread the cold lemon curd evenly over the Hot Milk Sponge Cake and carefully roll it up jellyroll-style, starting at a long edge, to form a 17-inch-long log. Wrap the roll tightly in plastic wrap; freeze for at least 3 hours. or overnight.
4. Butter the bottom of a 6-c. bombe mold or bowl. Line it with a round of waxed paper or parchment.
5. Using a serrated knife, trip the ends of the frozen jellyroll. Slice the roil crosswise Into ¼ “ thick rounds. Reserve one-fourth of the slices and return them to the freezer. Beginning at the center of the mold and working toward the rim, line the bottom and sides with the jellyroll slices. Fit the slices tightly together so no spaces remain. Trim the cake even with the top of the mold; reserve any trimmings.
6. In a rnedium staInless steel bowl, combine the white chocolate, 2 teaspoons of the lemon juice and 1/4 cup of water. Place the bowl over a pan of very hot water. Stir the chocolate mixture until melted and smooth. Remove the mixture from the heat and let cool.
7. In a large bowl, beat the cream until soft peaks form. Fold one-fourth of the whipped cream into the melted white chocolate. Fold in the remaining whipped cream. Scrape the mousse into the jelly-roll lined mold.
8. Press about 2 cups of the reserved trimmings over the mousse to cover. Fit the reserved frozen jellyroll slices evenly over the trimmings, pressing them lightly into the mousse. Refrigerate for 4 hours, or overnight.
9. Unmold the bombe onto a decorative serving plate and carefully peel off the waxed paper.
10. In a small nonreactive saucepan, combine the apricot preserves with the remaining 2 tablespoons lemon juice. Warm over moderate heat. stirring until melted and smooth. Brush the glaze over the outside of the cake. Press the pistachio nuts around the bottom edge of the bombe and serve.
HOT MILK SPONGE CAKE makes an 11x17" flat sponge cake
3/4 c. sifted cake flour
1 t. baking powder
½ c. milk
2 T. unsalted butter
3/4 c. sugar
3 whole eggs
3 egg yolks
1. Preheat the oven ~ 400. Butter the bottom and sides of an I I-by' 7-inch jellyroll pan and line the bottom with waxed paper or parchment.
2. Sift the flour with the baking powder twice.
3. In a small saucepan, heat the milk and butter over moderate heat until the butter melts, about 5 minutes. Remove from the heat and cover to keep warm.
4. In a large stainless steel bowl, combine the sugar, whole eggs and egg yolks. Set the bowl over a pan of simmering water and whisk until the sugar dissolves and the mixture is warm to the touch, about 5 minutes. Remove from heat.
5. Beat the egg mixture with an electric mixer on high speed until tripled in volume, cool and thick, 3 to 4 minutes. Sift one-third of the flour mixture over the batter and fold until just combined. Repeat twice more, until all the flour is used. Slowly pour the hot milk mixture over the top of the batter and fold to incorporate. Pour the batter evenly into the prepared pan.
6. Blake for 10 minutes, or until the cake is golden brown on top and springs back when lightly pressed in the centre. Let cool completely in the pan. Invert to unmold the cake onto a long sheet of waxed paper and peel off the paper on top. Turn the cake right-side up (the brown side should be face up. Let cool.
My notes on bombe:
1. Roll cake up shortly after removing from oven, cutting off edges of cake first. Do not let cake get even slightly dry before rolling.
2. Cut cake in half to roll.
Yes, I've found that it rolls more neatly when the log is not so long. It's critical that the rolls
are pretty of course, as they cover the outside. Well, no, that doesn't answer your question (this is now an edit) which I believe is...do you halve before or after the filling. Doesn't matter. Probably after, just a little time saver.
Very elegant dessert and the white chocolate and lemon is an interesting flavour combination.
are pretty of course, as they cover the outside. Well, no, that doesn't answer your question (this is now an edit) which I believe is...do you halve before or after the filling. Doesn't matter. Probably after, just a little time saver.
Very elegant dessert and the white chocolate and lemon is an interesting flavour combination.
This is fantastic and beautiful looking : REC: Mexican Chocolate Icebox Cake
MEXICAN CHOCOLATE ICEBOX CAKE
"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."
INGREDIENTS:
60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar (divided)
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)
DIRECTIONS:
Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.
Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. (I use a double boiler). Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
(Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.
Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Note: I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)
Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - the chocolate filling is creamier).
Serves 12.
Bon Appetit
August 1999
http://www.epicurious.com/recipes/recipe_views/views/101955
MEXICAN CHOCOLATE ICEBOX CAKE
"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."
INGREDIENTS:
60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar (divided)
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)
DIRECTIONS:
Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.
Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. (I use a double boiler). Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
(Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.
Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Note: I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)
Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - the chocolate filling is creamier).
Serves 12.
Bon Appetit
August 1999
http://www.epicurious.com/recipes/recipe_views/views/101955
Another great one: Devil's Food Cake With Fluffy White Frosting
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
(I did not make the white frosting, so I can't review it, but I'm sure it holds up to the quality of the cake. Instead, I increased the amounts for the delicious chocolate filling (ganache), and used it to both fill and frost the cake. In addition, I kept this as a two-layer cake instead of splitting the layers in half. *Caution: Use parchment paper! (see my notes in Step 1).
*(Note: If not frosting immediately, I suggest wrapping cake layers in plastic and storing at room temperature until ready to frost. Do not refrigerate - it will dry the cake. Can also freeze the layers until ready to frost).
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
INGREDIENTS:
CAKE:
2 1/4 c. granulated sugar
1 3/4 c. cake flour (I used 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups, sifted several times)
1 1/4 c. unsweetened cocoa (I've used both natural and Dutched)
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c.(1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk (I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups, then let it stand 10 minutes)
3/4 c. strongly brewed coffee (I used espresso)
RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla
FLUFFY WHITE FROSTING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla
DIRECTIONS:
Make cake:
1) Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. (I used springform pans). *NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue!
2) In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3) In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4) Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. *(Note: I suggest lining the wire racks with parchment before inverting cakes). Invert cakes onto racks to cool completely.
Make filling:
1) Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2) Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. (The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous). Remove bowl of filling from ice water and set aside until ready to fill cake.
Make frosting:
1) In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.
Assemble cake:
1) Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 cup chocolate filling onto it. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls".
Serve immediately or refrigerate and bring to room temperature before serving.
Yield: 10 - 12 servings
From March 2002, Chocolatier
http://www.godiva.com/recipes/recipe.aspx?id=518
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
(I did not make the white frosting, so I can't review it, but I'm sure it holds up to the quality of the cake. Instead, I increased the amounts for the delicious chocolate filling (ganache), and used it to both fill and frost the cake. In addition, I kept this as a two-layer cake instead of splitting the layers in half. *Caution: Use parchment paper! (see my notes in Step 1).
*(Note: If not frosting immediately, I suggest wrapping cake layers in plastic and storing at room temperature until ready to frost. Do not refrigerate - it will dry the cake. Can also freeze the layers until ready to frost).
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
INGREDIENTS:
CAKE:
2 1/4 c. granulated sugar
1 3/4 c. cake flour (I used 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups, sifted several times)
1 1/4 c. unsweetened cocoa (I've used both natural and Dutched)
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c.(1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk (I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups, then let it stand 10 minutes)
3/4 c. strongly brewed coffee (I used espresso)
RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla
FLUFFY WHITE FROSTING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla
DIRECTIONS:
Make cake:
1) Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. (I used springform pans). *NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue!
2) In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3) In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4) Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. *(Note: I suggest lining the wire racks with parchment before inverting cakes). Invert cakes onto racks to cool completely.
Make filling:
1) Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2) Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. (The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous). Remove bowl of filling from ice water and set aside until ready to fill cake.
Make frosting:
1) In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.
Assemble cake:
1) Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 cup chocolate filling onto it. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls".
Serve immediately or refrigerate and bring to room temperature before serving.
Yield: 10 - 12 servings
From March 2002, Chocolatier
http://www.godiva.com/recipes/recipe.aspx?id=518
If you can find good-tasting fresh strawberries, this one's excellent: Strawberry Charlotte Russe
STRAWBERRY CHARLOTTE RUSSE
INGREDIENTS:
2 envelopes gelatin
1/2 cup cold water
1 cup mashed fresh strawberries (about 1 pint)
1 cup sugar
2 packages sponge-type ladyfingers (24 ladyfingers, split)
2 cups heavy whipping cream, chilled
1 tsp vanilla
1 cup sliced fresh strawberries *Note: If strawberries are too tart, use less, about 1/4 cup
Sliced fresh strawberries for topping
DIRECTIONS:
1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
6. Fill pan with strawberry mixture.
7. Chill several hours or overnight.
8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.
Adapted from Baker Boulanger
STRAWBERRY CHARLOTTE RUSSE
INGREDIENTS:
2 envelopes gelatin
1/2 cup cold water
1 cup mashed fresh strawberries (about 1 pint)
1 cup sugar
2 packages sponge-type ladyfingers (24 ladyfingers, split)
2 cups heavy whipping cream, chilled
1 tsp vanilla
1 cup sliced fresh strawberries *Note: If strawberries are too tart, use less, about 1/4 cup
Sliced fresh strawberries for topping
DIRECTIONS:
1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
6. Fill pan with strawberry mixture.
7. Chill several hours or overnight.
8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.
Adapted from Baker Boulanger
REC: German Chocolate Cake with Coconut-Pecan Filling
WOW - this topping was AMAZING... just made it this weekend, served it to a crowd, and got HUGE rave reviews from everyone! The only change I made was to make my own DARK chocolate cake (recipe at end) - when I eat chocolate, I want DARK chocolate!
German Chocolate Cake with Coconut-Pecan Filling
Cook's Illustrated Jan 2005
When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.
Filling
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
Cake
4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
2/3 cup packed light brown sugar (about 4 3/4 ounces)
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract
3/4 cup sour cream , room temperature
1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
Deep Dark Chocolate Cake
1-3/4 cup flour (not sifted)
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla
1 cup boiling water
2 cups roughly chopped walnuts, tossed around in a sifter to remove small particles
Preheat oven to 350 deg.
Combine first 6 dry ingredients. Add eggs, milk, oil, vanilla and beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into greased/floured 9x13" pan or 2 9” round cake pans. Bake for 35 min. Remove from oven and cool on rack for10 minutes. If making the round cakes, turn out of pan to finish cooling.
4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).
WOW - this topping was AMAZING... just made it this weekend, served it to a crowd, and got HUGE rave reviews from everyone! The only change I made was to make my own DARK chocolate cake (recipe at end) - when I eat chocolate, I want DARK chocolate!
German Chocolate Cake with Coconut-Pecan Filling
Cook's Illustrated Jan 2005
When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.
Filling
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
Cake
4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
2/3 cup packed light brown sugar (about 4 3/4 ounces)
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract
3/4 cup sour cream , room temperature
1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
Deep Dark Chocolate Cake
1-3/4 cup flour (not sifted)
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla
1 cup boiling water
2 cups roughly chopped walnuts, tossed around in a sifter to remove small particles
Preheat oven to 350 deg.
Combine first 6 dry ingredients. Add eggs, milk, oil, vanilla and beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into greased/floured 9x13" pan or 2 9” round cake pans. Bake for 35 min. Remove from oven and cool on rack for10 minutes. If making the round cakes, turn out of pan to finish cooling.
4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).