Ingredients: |
Ingredients: Chocolate Frosting:
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1 1/2 tablespoons light corn syrup
12 oz. semisweet chocolate, chopped
Cake:
4 ounces semisweet chocolate, chopped
6 tablespoon (3/4 stick) unsalted butter, softened
1/2 cup sugar, divided
4 large eggs, at room temperature, separated
4 ounces toasted blanched almonds, finely ground
1/3 cup plain bread crumbs
1/2 teaspoon cream of tartar
Coffee Syrup:
1/4 cup strong coffee
1/4 cup sugar
1 tablespoon coffee liqueur
Garnish:
Chocolate leaves (optional)
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Directions: |
Directions:Make the chocolate frosting:
In a medium-size saucepan over a medium heat, bring the cream, butter, and corn syrup to a boil. Remove the pan from the heat and pour the hot cream mixture over the chocolate in a bowl. Let stand for 5 minutes, then whisk until smooth. Cover loosely and refrigerate, stirring occasionally, until thick enough to spread.
Make the cake:
Preheat the oven to 325 degrees F. Line the jelly-roll pan with baking parchment and butter the paper.
In a ceramic or glass bowl covered with plastic wrap, melt the chocolate on High in a microwave oven for 30-second intervals, stirring after each interval, until smooth. Set aside to cool.
Put the butter and half of the sugar in a bowl and cream together using the electric mixer on medium speed. Add the cooled chocolate and beat until combined. Add the eggs 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl. Add the almonds and crumbs and beat on low speed until combined.
In another bowl, beat the egg whites until frothy using the mixer and clean beaters. Add the cream of tartar and the remaining sugar, a little at a time, and beat until stiff peaks form. Fold one-third of the beaten whites into the batter to lighten it. Fold the remaining whites in until no streaks of white remain.
Place the batter in the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan to a wire rack and let cool for 10 minutes. Invert the pan onto a large wire rack and remove the paper. Turn the cake right side up and cool to room temperature.
Make the coffee syrup:
In a small saucepan, combine the coffee, sugar, and liqueur over medium heat, stirring until the sugar is dissolved. Set aside to cool.
Assemble the cake:
Brush the cake with the coffee syrup. Slice the cake into thirds crosswise, making three 5" x 10" layers. Set one of the layers on a serving plate and spread a thin film of frosting over the top. Set another cake layer on top and spread it with a thing film of frosting. Top with the remaining cake. Spread or pipe the remaining frosting with a pastry bag fitted with a ribbon tip in a decorative design over the sides and top of the cake. Garnish as desired. |
This recipe for Triple Truffle Cake is from