Report on Dec BA Dark Chocolate Tart w/ Peppermint Whipped Cream

[luisa_calif]

This tart was way too much like eating a tart made with chocolate ganache for a filling, which in fact it was. The 8-10 servings would have been too large for such a rich dessert, much like eating a huge piece of fudge, only richer! I did like the IDEA of the tart. If I ever make this again, I would sub a very nice dark choc mousse for the filling instead of ganache. I did sift the crushed peppermint canes through a wire colander as a reviewer suggested and that worked out well. I saved the larger pieces for the garnish which I sprinkled on just prior to serving so they didn't "bleed" into the whipped cream. I also used less cream as suggested as well. I made it in an 11 inch tart pan and cut into 14 pieces and people still felt the pieces could have been smaller because of the richness.http://www.epicurious.com/recipes/recipe_views/views/236763

 

[gailnj]

Luisa, I did a Chocolate Cake with Peppermint filling and Ganache. It was a big hit Recipe inside

I use Hershey's Perfectly Chocolate Cake Recipe for the cake. It is moist and delicious everytime.
For the filling:
12 ounces of whipped cream cheese that comes in a tub
1 cup confectioners sugar
4 regular size candy canes
For the ganache:
16 ozs. bittersweet chocolate
1/2 cup unsalted butter
1 cup of heavy cream
Bake Cake,let cool,slice each layer in half making 4 layers.
In food processor put candy canes and confectioners sugar. Process till fine.
Add to mixing bowl with cream cheese and whip till pink throughout.
Ice top of each cake layer with the peppermint filling, stacking as you go.
For the ganache. Place chopped chocolate in large steel bowl. In large highsided saucepan heat cream and butter over medium heat stirring frequently, until it just starts to boil. Immediately remove from heat and pour over chopped chocolate. Stir until chocolate is completely melted. Let set a few minutes and then pour over cake starting in the middle and working your way out. Can use a crushed candy cane as garnish on top of cake. Refrigerate for a few hours.
Things I learned when making this cake. Make sure the cake is on a cake round when you start or you will have one heck of a mess trying to transfer it to a serving plate. The cream cheese filling is barely enough. The cream cheese comes in 8 oz tubs. I would use two full tubs and add a little more confectioners sugar and 1/2 of another candy cane.

 

[barbara-in-va]

Luisa, thanks so much for the review! I was planning on making this Sat...

for guests. I think I may switch to Charlie's Amaretto Pear Ginger Cake instead!

 

[angak]

Thanks Gail. It think I'll make this for New Years.

a good way to use up all those leftover candy canes.