Text 5617, 111 rader
Skriven 2011-01-08 06:18:18 av Dave Drum (1:18/200.0)
Ärende: Gourmet 439
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Twelve-Layer Mocha Cake (Part 2)
 Categories: Cakes, Desserts, Chocolate, Icing, Nuts
      Yield: 10 Servings
 
           Continued from PART 1
 
  Halve cake crosswise, cutting through parchment, to form 2
  (10" X 7 1/2") layers.
  
  Prepare soufflO layers while cake bakes:
  
  Line second sheet pan with parchment paper.
  
  Melt chocolate with water (See Tips), then cool to lukewarm.
  
  Beat yolks, salt, and 1/4 cup sugar in a large bowl with an electric
  mixer at high speed until thick and pale, about 5 minutes with a stand
  mixer or 8 minutes with a handheld. Fold in melted chocolate.
  
  Beat whites with cleaned beaters until they hold soft peaks. Beat in
  remaining 1/4 cup sugar, 1 Tbsp at a time, and beat until whites just
  hold stiff peaks, about 5 minutes.
  
  Fold one third of whites into chocolate mixture to lighten, then fold
  in remainder gently but thoroughly. Spread batter evenly in lined
  sheet pan.
  
  Bake soufflO layers: Bake until puffed and a wooden pick inserted into
  center comes out with a few crumbs adhering, 25 to 30 minutes.
  Transfer pan to a rack, then cover top of soufflO with 2 layers of
  damp paper towels. Let stand 5 minutes. Remove towels and cool
  soufflO completely in pan (soufflO will deflate as it cools). Sift
  cocoa over soufflO, then loosen edges with a sharp knife.
  
  Halve soufflO crosswise, cutting through parchment, to form 2 (10-by 7
  1/2-inch) layers.
  
  Make meringue layers: Toast hazelnuts (See Tips), then cool, wrapped
  in a kitchen towel, and rub off any loose skins.
  
  Reduce oven to 250oF.
  
  Finely chop nuts.
  
  Beat whites with salt and cream of tartar using electric mixer until
  they just hold soft peaks. Beat in sugar, 1 tablespoon at a time, and
  beat until meringue is stiff but still glossy.
  
  Line bottom of third sheet pan with parchment. Put small dabs of
  meringue under corners of parchment to secure to baking sheets.
  
  Fold nuts into meringue and spread evenly in pan. Bake until set and
  pale golden, 25 to 30 minutes.
  
  Halve meringue crosswise, cutting through parchment, to form 2 (10-by
  7 1/2-inch) layers. Return to oven and bake until crisp, 45 minutes
  to 1 hour more. Cool in pan, then peel off parchment.
  
  Make syrup and assemble cake:
  
  Bring water, sugar, and espresso powder to a boil, stirring until
  sugar has dissolved. Cool.
  
  Loosen edges of 1 cake layer with a knife and invert onto a flat
  platter. Carefully peel parchment from cake and brush with some of
  syrup. Spread with 1 1/4 cups mocha buttercream.
  
  Top with 1 meringue layer and spread with 1 1/4 cups coffee
  buttercream.
  
  Carefully invert 1 soufflO layer onto buttercream and peel off
  parchment, then gently spread with 1 1/4 cups coffee buttercream.
  
  Repeat layering, ending with coffee buttercream (there will be some
  left over). Chill at least 1 hour (after that, wrap in plastic wrap).
  Trim all around cake with a long sharp knife to neaten edges. Bring
  to room temperature (about 1 hour) before serving.
  
  CooksA notes:
  
  * Cake, soufflO, and meringue layers can be baked 1 day ahead of
  assembly and kept, wrapped in plastic wrap, at room temperature.
  
  * Assembled cake can be chilled up to 2 days.
  
  Recipe by Ruth Cousineau
  
  December 2008 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 29 December 2008
  
  Uncle Dirty Dave's Archives
 
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S
ENJOY!!!

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