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Kahlua While Chocolate Valentine Cake




Source of Recipe


Marla


List of Ingredients




Kahlua While Chocolate Valentine Cake


White Chocolate Ganache:

1 3/4 Cups Whipping Cream
3 1/2 Ounces Chopped White Chocolate
1/4 Teaspoon Vanilla

Cake:

2 Ounces White Chocolate
1/2 Cup Whipping Cream
1 1/3 Cups Cake Flour -- sifted
1/2 Teaspoon Baking Powder
Salt
1/4 Cup Unsalted Butter -- Room Temp
1 Cup Sugar
1 Egg
1 Egg -- separated
6 Tablespoons Milk -- Room Temp
Kahlua Syrup:
3 Tablespoons Water
1 Teaspoon Instant Coffee Powder
1 Teaspoon Sugar
1/4 Cup Kahlua

Recipe




Prepare ganache before mixing and baking cake to allow it
to chill.

GANACHE:

In large bowl of electric mixer, combine cream and
chocolate. Set over simmering water until chocolate is
melted. Stir until smooth. Refrigerate at least 4-5 hours,
stirring occasionally, until very thick. Add vanilla and
beat until stiff.

CAKE:

In small bowl set over simmering water, melt
chocolate and cream together. Stir until smooth. Set aside
to cool completely. In large bowl of electric mixer, beat
batter until fluffy. Gradually beat in 3/4 cup sugar. Beat
in whole egg and egg yolk until smooth. Stir in cooled
chocolate. Alternately stir in dry ingredients and milk,
beginning and ending with dry ingredients and blending
thoroughly after each addition.

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 garnache.

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.