Ingredients: |
Ingredients: CAKE
1/2 c heavy cream
8 oz. white chocolate, finely chopped
8 oz. semisweet chocolate, finely chopped
1 stick unsalted butter, room temperature
5 large eggs, separated
1/2 c plus 1 tbsp. sugar
CHOCOLATE GANACHE
2 oz. white chocolate, finely chopped
2 tsp. vegetable oil
|
Directions: |
Directions:Preheat oven to 300º. Lightly butter and flour 9 X 13 pan with
parchment paper. Lightly butter the paper
WHITE GANACHE FILLING: In a saucepan, heat cream
over medium heat until it begins to boil. Remove from heat
and add the 8 oz. of white chocolate, stirring until chocolate
until melted and smooth. Pour into a small bowl, cover with
plastic overnight or at let 12 hours at room temperature.
CAKE: In double boiler, melt the semisweet chocolate over
low heat. Remove the boiler top when the chocolate is nearly
melted, continue stirring until completely smooth. Add the
softened butter in three parts, stirring until no visible traces of
butter remain. The mixture should be glossy and smooth.
Set aside to cool until consistency of soft butter. In a mixer,
whip egg yolks with half of sugar, increasing speed until it is
pale yellow and triple in volume. In separate bowl, whip egg
whites until form stiff, creamy peaks. Quickly fold 1/4 egg
white mixture into the chocolate until smooth. j Gently fold in
remaining egg white mixture in 3 parts, trying not to over mix.
Evenly spread the batter in the prepared pan. Bake for 25-30
min. until cake rises above the pan edges and a light crust
forms on top. Let cake cool in pan at room temperature for 10
minutes. Then chill until thoroughly cold, (4 hours or
overnight) Wrap the cake with plastic wrap.
ASSEMBLE CAKE; Remove the cake from pan, run a thin-
blade knife around the cake edges. Place the bottom of a
baking sheet over the cake and invert. Remove parchment
paper. Place white ganache filing in a bowl and whisk until the
ganache is lighter in color and texture and peaks form (2-3
min.) Mark the cake in three 4 in. sections across width. Cut
the cake with a serrated knife. Place 1/3 cake on a 4 X 8
cake board and spread half of the white chocolate ganache
on
top. Top with another cake piece and repeat the process.
Chill for 1 hour. Make a dark chocolate ganache with 8 oz.
semi-sweet chocolate and 1 c cream in boiler pan. Put 1/4 c
into refrigerator for 25 min. and let the rest cool on counter.
Melt the 2 oz. white chocolate and put in a pastry bag. After
30
min., take cake out and pour the chocolate ganache over the
entire cake and then using three parrell lines, use the white
chocolate in the pastry bag to form three lines and then swirl
the white chocolate on top to make a design.
Serves 12 |
This recipe for Decadent White and Black Chocolate Cake-Second Place Winner-Best Chocolate 2007 is from