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    Kahlua White Chocolate Valentine Cake


    Source of Recipe


    Marla

    List of Ingredients




    WHITE CHOCOLATE GANACHE:
    1 3/4 c Whipping cream
    3 1/2 oz Chopped white chocolate
    1/4 ts Vanilla

    CAKE:
    2 oz White chocolate
    1/2 c Whipping cream
    1 1/3 c Sifted cake flour
    1/2 ts Baking powder
    Salt
    1/4 c butter, at room temperature
    1 c Sugar, divided
    1 Whole egg
    1 Separated egg
    6 tb Milk room temp

    KAHLUA SYRUP:
    3 tb Water
    1 ts Instant coffee powder
    1 ts Sugar
    1/4 c Kahlua

    Recipe



    For the WHITE CHOCOLATE GANACHE:

    (Note: prepare the ganache before mixing and baking cake to allow it
    to chill).

    In large bowl of electric mixer, combine whipping cream and
    chocolate. Set over simmering water until chocolate is melted. Stir
    until smooth.

    Refrigerate at least 4 to 5 hours, stirring occasionally, until very
    thick. Add vanilla and beat until stiff.

    For the Cake:
    In small bowl set over simmering water, melt chocolate and whipping
    cream together. Stir until smooth. Set aside to cool completely.

    In large bowl of electric mixer, whisk the cake flour , baking
    powder, and salt.

    Gradually beat in 3/4 cup sugar and the butter. Beat in whole egg,
    egg yolk, and milk until smooth. Stir in cooled chocolate.

    In small bowl, whisk egg white with dash of salt until soft peaks
    form. Whisk in remaining 1/4 cup sugar, beating until very thick and
    glossy and mixture falls from whisk in heavy ribbon. Gently fold egg
    white into batter.

    Pour batter into 8 or 9 inch heart shaped cake pan which has been
    lined with butter and floured waxed paper.

    Bake on center shelf of oven at 350 degrees about 40 minutes or until
    wooden pick inserted in center comes out clean.

    Cool in pan 10 minutes. Turn out of pan, if necessary, first trim any
    excess crust away from pan rim, and carefully peel away paper. Cool
    completely.

    Transfer cake to serving plate.

    Using wood pick, poke holes about 1 inch deep and at about 1 inch
    intervals in top of cake.

    Frost with White Chocolate Ganache.

    KAHLUA SYRUP:
    In small saucepan, combine water, coffee powder and sugar.

    Stir over low heat to dissolve coffee and sugar. Bring to boil and
    pour into small bowl. Add kahlua and stir to blend. Cool and pour
    over cake.


 

 

 


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