Text 13053, 111 rader
Skriven 2008-08-31 10:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Early Days
======================
-=> Quoting Dave Sacerdote to Manny Rothstein <=-

 DS> I love those dollar DVDs.

 I'm tired and I mis-read that as dollar SUVs and thought to myself,
 "My god, is gas really that expensive down there?"


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deluxe Chocolate Cake Butter Cake Pt 1
 Categories: Cakes, Chocolate, Frosting
      Yield: 12 Servings
 
      2 c  Sifted cake flour
      1 ts Baking soda
    1/4 ts Salt
    1/2 c  Unsifted cocoa powder
    1/2 c  Lukewarm water
    1/2 c  Buttermilk, at room
           -temperature
    1/2 c  Water
      2 ts Vanilla
      2 lg Eggs, at room temperature
      4 oz Unsalted butter, at room
           -temperature
      1 c  Granulated sugar
      1 c  Light brown sugar, packed

MMMMM-----------------------GANACHE FILLING----------------------------
      8 oz Semisweet or bittersweet
           -chocolate, finely chopped
      1 c  Heavy cream

MMMMM----------------FROSTING AND CHOCOLATE GLAZE---------------------
      1 c  Heavy cream, whipped
     10 oz Semisweet chocolate, finely
           -chopped
      1 c  Heavy cream
 
  CAKE: Adjust rack in lower third of oven and preheat oven to 350/F.
  Grease and flour two 8 inch round cake pans, and insert parchment
  paper or waxed paper to line the bottoms.
  
  Sift the flour, baking soda, and salt onto a sheet of waxed paper and
  set aside. Place the cocoa in a 1quart mixing bowl. Add the 1/2 cup
  lukewarm water, and whisk to combine; set aside to cool. Pour the
  buttermilk, the 1/2 cup water, and the vanilla into a liquid cup
  measure. Crack the eggs into a small bowl, and whisk together to
  combine the yolks and whites.
  
  Place the butter in the bowl of a heavyduty mixer, preferably fitted
  with a flat beater. Cream the butter on medium speed until the butter
  is smooth and lighter in color, about 30 to 45 seconds. Reduce the
  speed to low and add the sugars in a steady stream. When all the
  sugar is added, stop the machine and scrape the mixture clinging to
  the side of the bowl into the center. The mixture will appear sandy.
  Increase the speed to medium again, and cream until the mixture is
  light in color, is fluffy in texture, and appears as one mass, about
  6 to 7 minutes. With the mixer still on medium speed, pour in the
  eggs slowly at first. Continue to cream, scraping the sides of the
  bowl at least once, until the mixture appears fluffy and velvety.
  Stop the machine and spoon in the cooled cocoa mixture, resume at
  medium speed and mix just until incorporated.
  
  Using a rubber spatula, stir in one fourth of the flour mixture. Then
  one third of the buttermilk mixture, stirring to blend together.
  Repeat this procedure, alternating dry and liquid. With each
  addition, scrape the sides of the bowl, and continue mixing until
  smooth, never adding liquid if any flour is visible.
  
  Pour the batter into the pans and spread it level. Bake for 25
  minutes, or until the baked surface springs back slightly when
  touched lightly in the center and the sides contract from the pan.
  
  Place the cake pans on a rack to cool for 5 to 10 minutes. With
  mitts, tilt and rotate pans, gently tapping them on the counter to
  see if the cake releases from the sides.
  
  Yield: 2-8 inch layers
  
  AGNATE FILLING:
  
  Put the chocolate in a medium bowl. In a small saucepan, heat the
  heavy cream just to the boil. Remove from heat. Pour over chocolate
  and whisk until chocolate melts and mixture is smooth and shiny.
  
  ASSEMBLING THE DESSERT
  
  Split each layer of cake in half horizontally and place one layer,
  cut side up, on a cardboard round. Spread with one third of the
  ganache filling. Center a second layer on top of the first, and
  spread it with one third of the ganache filling. Place another layer,
  cut side up, on top, and spread with remaining filling and turn the
  last layer upside down, and center it over the filling.
  
  continued in part 2
 
MMMMM




Cheers

YK Jim


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