Text 11458, 201 rader
Skriven 2014-03-28 06:18:00 av Dave Drum (74805.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Not Sara Lee #1
=======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Twelve-Layer Mocha Cake (Part 1)
 Categories: Cakes, Desserts, Chocolate, Icing, Nuts
      Yield: 10 Servings
 
MMMMM----------------------------CAKE---------------------------------
      4 lg Egg yolks; room temp 30
           - minutes
      2 tb Whole milk
    1/2 ts Pure vanilla extract
    3/4 c  Sugar; divided
    1/2 c  All-purpose flour
    1/4 ts Salt
      2 lg Egg whites; room temp 30
           - minutes

MMMMM---------------------------SOUFFL--------------------------------
      6 oz Fine-quality 60%-cacao
           - bittersweet chocolate;
           - fine chopped
    1/4 c  Water
      5 lg Eggs; separated, room temp
           - 30 minutes
    1/4 ts Salt
    1/2 c  Sugar; divided
      1 tb Unsweetened cocoa powder

MMMMM--------------------------MERINGUE-------------------------------
    2/3 c  Hazelnuts (3 1/2 oz)
      3 lg Egg whites; room temp 30
           - minutes
    1/8 ts Salt
    1/8 ts Cream of tartar
    1/2 c  Sugar

MMMMM---------------------------SYRUP--------------------------------
    1/3 c  Water
      2 tb Sugar
      1 ts Instant-espresso powder
 
  For filling: Coffee and mocha and buttercreams
  
  Equipment: 3 (15" X 10") 4-sided sheet pans (1/2" deep)
  
  What better way to celebrate the holidays than with
  something fabulous? In this elegant European-style cake,
  thin layers of different flavors come together in each
  bite. Fine-textured spongecake, soaked in espresso syrup,
  plays off of crisp hazelnut meringue, while the coffee and
  mocha buttercreams intensify the richness of a collapsed
  chocolate soufflé. The faint, bitter edge of dark coffee
  essentially saves this dessert from itself.
  
  MAKE CAKE LAYERS: Preheat oven to 350øF/175øC with rack in
  middle. Butter 1 sheet pan and line bottom with parchment
  paper, then butter parchment. Dust with flour, knocking
  out excess.
  
  Whisk together yolks, milk, vanilla, and 1/2 cup sugar in
  a large bowl until combined well, then whisk in flour and
  salt until smooth. (Batter will be thick.)
  
  Beat whites with an electric mixer until they just hold
  soft peaks. Beat in remaining 1/4 cup sugar, 1 Tbsp at a
  time, and beat until whites just hold stiff peaks.
  
 Fold one third of whites into batter to lighten, then fold
 in remainder gently but thoroughly.
  
  Spread batter evenly in pan and rap against counter to
  release any air bubbles. Bake until cake is dry to the
  touch and pale golden, 10 to 11 minutes. (Leave oven on.)
  Cool completely in pan on a rack.
  
  Halve cake crosswise, cutting through parchment, to form 2
  (10" X 7 1/2") layers.
  
  CONTINUED IN PART 2
  
  Recipe by Ruth Cousineau
  
  December 2008 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 29 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
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
 
  PREPARE SOUFFLÉ 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 soufflé 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 soufflé with 2 layers of damp paper towels. Let stand 5
  minutes. Remove towels and cool soufflé completely in pan
  (soufflé will deflate as it cools). Sift cocoa over
  soufflé, then loosen edges with a sharp knife.
  
  Halve soufflé crosswise, cutting through parchment, to
  form 2 (10" X 7 1/2") layers.
  
  Make meringue layers: Toast hazelnuts (See Tips), then
  cool, wrapped in a kitchen towel, and rub off any loose
  skins.
  
  Reduce oven to 250øF/120øC.
  
  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 soufflé 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.
  
  COOKS’ NOTES:
  
  * Cake, soufflé, 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
 
MMMMM

... Doing a thing well is often a waste of time. -- Robert Byrne
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net:2323 (1:261/1381)