Hodgecakes
Source of Recipe
Beat That! Cookbook
List of Ingredients
CRUST:
2 cups flour
1/8 teaspoon salt
4 ounces semisweet chocolate, coarse chopped
1 cup unsalted butter, chilled, cut 16 slices
1 teaspoon vanilla
FILLING:
3 large eggs, separated
1/2 cup + 1 tsp. superfine sugar
2 tablespoons orange juice
4 ounces semisweet chocolate
1/2 cup unsalted butter, cut into bits
1 pinch salt
GLAZE:
3 ounces semisweet chocolate
3 ounces unsweetened chocolate
1/4 cup unsalted butterRecipe
CRUST: Preheat oven to 350ºF, with rack in the middle. In a food processor, grind together the flour, salt and chocolate until chocolate has turned into tiny flecks of fairly uniform size. Scatter the slices of butter evenly over the top of the flour-chocolate mixture, toss in the vanilla extract, and process the mixture with on-off pulses until it forms a dough. Press the dough into an ungreased 13x9 inch baking pan and bake it for 30 minutes, or until firm and browned. Cool the crust thoroughly on a rack.
FILLING: In the top of a double boiler or bowl set over simmering water, beat together the egg yolks, the 1/2 cup sugar and the orange juice until they are fluffy, tripled in bulk and ht. Remove the double boiler or bowl from the heat and set the top in a pan of ice water. Once again, beat the mixture, this time until it has cooled completely and is the texture of a fluffy mayonnaise. In a saucepan, over very low heat, melt the chocolate with the coffee. Take it off the heat and add the butter, a bit at a time, beating steadily until the mixture is smooth, creamy and cool. Beat together the chocolate and egg mixtures.
In a medium bowl, whip the egg whites with the salt until soft peaks form. Sprinkle in the remaining 1 tsp. sugar and continue beating until he whites form stiff peaks. Fold the egg whites into the chocolate mixture. Spread the buttercream over the cooled crust as smoothly as you can. Chill the pan for several hours or overnight.
GLAZE: When the buttercream is cold, melt together the glaze ingredients in a small pan over very low heat, stirring occasionally. Pour this glaze over the chocolate buttercream layer in the pan. Moving quickly, tilt the pan back and forth until the buttercream is covered with a thin layer of glaze. Return the pan to the refrigerator and chill the dessert for at least 2 hrs. Cut with a sharp knife and serve chilled. Makes 36.
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