Ingredients: |
Ingredients: Buttercream:
12 egg yokes
½ cup sugar
3 tablespoons water
1 pound butter, room temperature
½ pound chocolate, melted (dark, semi-sweet)
1 teaspoon rum extract
1 teaspoon vanilla
pinch salt
Cake:
13 eggs
1 cup sugar
1 ¾ pounds, butter, room temp.
1 ¾ pounds chocolate, melted and somewhat cooled
2 ½ ounce cornstarch- by weight
2 ½ ounce flour- by weight
Pinch salt
1 teaspoon vanilla
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Directions: |
Directions:Buttercream: Beat yokes and salt until very thick and light lemon colored (at least 10 minutes) on high speed-while yolks are beating, combine sugar and water in small saucepan and cook to soft-ball stage (240º). Pour syrup in slow stream into peaks while continuing to beat on high. Continue beating until cool. Add butter and beat until well combine. Add melted chocolate and combine well. Add rum and vanilla and combine well. Use immediately. Leftovers should be refrigerated and re-whipped until softened.
Cake: Beat eggs with sugar and salt until very thick and at least doubled in volume. Add softened butter and beat until well combined and thick. Add melted chocolate and beat, scraping down sides of bowl until well combined. Add four and cornstarch and vanilla and combine well.
Turn into 2 18x14 (approximately) baking sheets that have been lined with parchment and oiled. Smooth batter and bake at 350º* for 35-45 minutes. Batter will rise up and fall back and pull away from side of pan. Cook and refrigerate layers in the pans until chilled or overnight.
To assemble:
Loosen edges of cakes and invert on flat surface. Peel paper off and cut each layer lengthwise into four. Layer four strips of cake with three layers of buttercream in between (cake on bottom and top). Buttercream should be about 1/2” thick. Smooth sides of any that has oozed out and glaze top with melted chocolate or gnache. Let set and cut into loaves |
This recipe for Chocolate Decadence Cake is from