Ingredients: |
Ingredients: Mocha Cake
4 1/2 ounces semisweet chocolate, finely chopped
3/4 ounce unsweetened chocolate, finely chopped
5 eggs, separated, room temperature
9 tablespoon sugar
3/4 teaspoon instant espresso powder dissolved in 1 1/2 tablespoons hot water (or 1 1/2 tablespoons very strong coffee)
1 teaspoon vanilla
Large pinch of salt
Pinch of cream of tartar
Chocolate Ganache
1 3/4 cups whipping cream
2 1/4 ounces semisweet chocolate, finely chopped
1 1/4 ounces unsweetened chocolate, finely chopped
1/4 cup sugar
3/4 teaspoon vanilla
Pinch of salt
1/3 cup raspberry jam
1 tablespoon water
Unsweetened cocoa powder
Chocolate Glaze
4 ounces semisweet chocolate, coarsely chopped
2 tablespoons whipping cream
2 tablespoons water
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Directions: |
Directions:For cake:
Preheat oven to 375ºF. Line 10 1/2 x 15-inch jelly roll pan with parchment paper or greased and floured waxed paper. Melt chocolates in small saucepan over hot water. Let cool slightly. Meanwhile, beat yolks with 2 tablespoons sugar in large bowl of electric mixer until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Blend in espresso, vanilla and melted chocolate. Beat whites with salt and cream of tartar to soft peaks in large bowl set over warm water. Add remaining 7 tablespoons sugar 1 tablespoon at a time, beating meringue until stiff and glossy.
Fold 1/4 of meringue into chocolate mixture to lighten. Gently fold in remaining meringue until just blended(streaks of white may remain). Turn batter into prepared pan; smooth surface with spatula. Bake 10 minutes. Reduce oven temperature to 350ºF and continue baking until top of cake cracks when lightly pressed, 5 to 10 minutes. Cool in pan on rack.
For ganache:
Warm Cream to about 100ºF in medium saucepan. Remove from heat. Add chocolates, sugar, vanilla and salt and let stand until chocolate is almost melted. Stir with whisk until smooth and completely melted. (Depending on type of chocolate used, some flecks may remain.) Refrigerate until thoroughly chilled, about 3 to 4 hours. preferable overnight.
To assemble:
Loosen edges of cake from pan. Melt jame with 1 tablespoon water until smooth. Dst top of cake generously with cocoa. Cover with waxed paper. Set baking sheet over top, then flip pan over. Peel off parchment paper. Cut cake crosswise in half. Spread raspberry jam atop 1 half of cake. Refrigerate until chilled. Meanwhile, beat ganache until just thick and spreadable; do not overbeat.
Spoon ganache over jam-coated cake layer. Using metal spatula, spread ganache evenly over top of cake flush with sides. Chill while preparing glaze.
Meanwhile, for glaze:
Melt chocolate, cream and water in small saucepan over hot water until melted and smooth. Remove cake from refrigerator. Slide flat baking sheet under remaining cake layer (leaving waxed paper on baking sheet), then carefully slide cake onto ganache layer (be careful to position cake directly over ganache as layers cannot be moved again). Press top gently with hands to even. Pour chocolate glaze over top and smooth with spatula (top layer does not have to be perfectly smooth as sides will be trimmed and cake cut into pieces). Chill at least 2 hours.
To serve, trim off rough edges using long, thin knife (dip knife in hot water, then wipe dry between cuts to facilitate). To slice, push serrated knife thought cake from top to bottom (do not use back and forth motion)/ |
This recipe for Rigo Jancsi is from