Le Bec-Fin's Signature Chocolate Cake
List of Ingredients
"Of all the aphrodisiacs, nothing fuels one's passion more than chocolate."
Yields: Three 8" cakes
Butter and flour Three 8" pans
Step 1:
10 egg yolks
3/4 cups sugar
1 tablespoon water
Whip with mixer until thick and light. The batter should form ribbons from the beaters when lifted.
Step 2:
10 tablespoons high quality cocoa powder
7/8 cups pastry flour
2 1/4 teaspoon baking powder
Sift, and set aside.
Step 3:
10 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar
Whip until firm.
Fold 1/2 of the beaten egg whites (step 3) into the yolk mixture (step 1). Fold in dry ingredients (step 2).
Fold in remaining egg whites. This mixture should be handled gently, avoid over mixing. Divide among
the 3 pans and bake for 30 minutes at 350 degrees F.
Rum Syrup
2 cups sugar
2 cups water
Bring to a boil, remove from heat Add: 1 cup dark rum and stir Set aside and let cool to room
temperature.
Chocolate Buttercream
Yields: 1 1/2 quarts
5 whole eggs
3/4 cups sugar
12 oz semi-sweet chocolate, melted
9 oz unsalted butter, soft
Whisk eggs and sugar over a double boiler until very warm. Remove from heat and mix
until cool and light. Add melted chocolate (warm, not hot) while on low speed. Then
add soft butter and beat until light.
To Assemble:
With a serrated knife, split the cakes into 3 layers each. For each cake assembled, place
one layer on a cardboard circle or cake platter, moisten with rum syrup using a pastry
brush. Top with chocolate buttercream, spread out to the edges. Top with a second
layer of sponge cake and repeat until all 3 layers are assembled. Coat the entire cake
with buttercream, and garnish with shaved chocolate.
These recipes make enough for 3 completed cakes. After the final buttercream coating,
the cakes may be wrapped and frozen. To serve, pull out of freezer 4 hours before
serving and let sit at room temperature. Garnish with shaved chocolate. These may be
frozen up to one month ahead. Recipe
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