Whipped Cream Cake |
 |
| For Americans, February is the
month of love. What could be better than a love cake?
This heavenly creation (warning: it takes a bit of work)
will give your mouth cataclysmic enjoyment. Your special
someone and your family will love this treat, too. The
cake is from The Joy of Cooking and the filling and glaze are
from Pure Chocolate (Fran Bigelow, ISBN 0-7679-1658-1). The cookbook recipe calls for two layers pan, but I've changed that to three and changed the recipe to 1 1/2 times the ingredients in the cookbook. Preheat oven to 350 degrees. Grease
three round 9-inch layer pans and then put in parchment paper to
fit. You'll be using four jumbo egg whites and they should
be at room temperature. |
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| Sift the following twice (don't
skip this step!) and set aside: 3 cups
sifted cake flour (yes, this has been sifted already, but now do
it twice more) |
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| Whip until stiff:
1 1/2 cups cold, whipping cream Whip until stiff, but not dry: |
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Combine the cream and egg whites. Fold the sifted ingredients into the cream mixture, about one-third at a time. Divide into the prepared three layer pans. Bake 25-30 minutes, until golden on top. Cool 10 minutes; remove from pans.
When completely cooled, use the following filling:
3 oz. semisweet chocolate
10 oz. milk chocolate
1 stick (8 Tbsp) butter, room temperature
In double boiler, melt the chocolates over low heat. Remove when nearly melted and continue stirring until smooth. The mixture should be glossy and smooth. Set aside to cool until mixture no longer feels warm to the touch.
In mixer fitted with a paddle attachment, beat the butter on high speed 5-6 minutes until light in texture and pale in color, stopping several times to scrape down the sides of the bowl.
Pour the melted chocolate mixture all at once into the whipped butter. Continue beating 5-6 minutes on high speed until light and airy, stopping several times to scrape down the sides of the bowl. The finished mixture should be pale brown in color, with a smooth, glossy finish.
Top with this glaze:
Dark Chocolate-Ganache Glaze
8 ounces semisweet chocolate, finely chopped
1 cup heavy cream
Place chocolate in stainless steel mixing bowl
In small saucepan, heat the cream over medium-high heat until it begins to boil, remove from heat and pour over the chocolate. Let sit one minute and then gently stir with a rubber spatula from the center out, until smooth. Cool at room temperature about 30 minutes, uncovered, stirring occasionally, until the ganache thickens enough to ribbon off the end of the spatula when lifted. Spread in a thin layer over the top and sides of the cake
Happy eating!!
February 2006