Text 26195, 111 rader
Skriven 2015-04-21 07:55:16 av Dave Drum (1:261/38.0)
Ärende: Gourmet 731
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06
      Title: Mocha Cake w/Malted Semifreddo
 Categories: Cakes, Desserts, I scream, Chocolate
      Yield: 4 servings

MMMMM----------------------------CAKE---------------------------------
      4 ts Instant-espresso powder or
           - instant-coffee granules
      3 tb Hot water
      8 oz Fine-quality bittersweet
           - chocolate (not
           - unsweetened); chopped
      6 lg Eggs, separated
    2/3 c  Granulated sugar
    1/4 ts Salt
      2 tb Unsweetened Dutch-process
           - cocoa powder

MMMMM-------------------------SEMIFREDDO------------------------------
      3 lg Eggs at room temperature for
           - 30 minutes
    1/3 c  Packed light brown sugar
    2/3 c  Chilled heavy cream
    1/2 ts Vanilla
    1/3 c  Malted milk powder

MMMMM--------------------------GARNISH-------------------------------
           Unsweetened Dutch-process
           - cocoa powder & chocolate
           - curls

SPECIAL EQUIPMENT: an 8 1/2" by 4 1/2" metal loaf pan

MAKE CAKE: Preheat oven to 350+.F/175+.C.

Oil a 15" by 10" by 1" baking pan and line bottom lengthwise with a large piece
of wax paper, allowing a 2" overhang on each end.

Stir together espresso powder and hot water in a heavy saucepan until coffee is
dissolved. Add chocolate and melt over low heat, stirring, until smooth. Remove
from heat and cool to room temperature.

Beat together yolks, 1/3 cup sugar, and 1/8 teaspoon salt in a large bowl with
a handheld electric mixer at moderately high speed until thick and pale, 5 to 7
minutes. Beat in melted chocolate.

Beat whites with remaining 1/8 teaspoon salt in another large bowl with cleaned
beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar
and beat until whites just hold stiff peaks. Stir one third of whites into
chocolate mixture to lighten, then fold in remaining whites gently but
thoroughly.

Spread batter evenly in baking pan and bake in middle of oven until puffed and
top is dry to the touch and springs back when gently pressed, 12 to 14 minutes.
Cover cake with 2 layers of dampened paper towels and let stand in pan on a
rack 3 minutes, then remove towels and cool completely. Loosen edges with a
sharp knife.

Sift cocoa powder evenly over top of cake and overlap 2 layers of wax paper
lengthwise over cake. Invert a baking sheet over cake, then invert cake onto
it, gently peeling off wax paper now on top.

Lightly oil loaf pan and line with 2 (24" long) crisscrossed sheets of plastic
wrap, letting excess hang over all sides. Using outside of loaf pan as a
stencil, cut a rectangle from cake to line bottom of pan. Cut another rectangle
for top of cake. Cut 2 pieces of cake to line long sides of pan, then 2 more
for short sides. Fit all cake pieces (except top piece) into pan, cocoa sides
against pan, pressing gently to help adhere. Wrap top piece of cake in plastic
wrap and cover cake in pan with plastic-wrap overhang, then freeze cake while
making semifreddo.

MAKE SEMIFREDDO: Beat together eggs and brown sugar in a metal bowl set
over a saucepan of simmering water with electric mixer at medium speed until
mixture registers 160+.F/70+.C on an instant-read thermometer, 6 to 8 minutes.
Remove bowl from heat and chill mixture until cool, about 10 minutes.

Mix together cream, vanilla, and malted milk powder in a separate bowl at low
speed with electric mixer until powder is dissolved, then increase speed to
moderately high and beat until it just holds soft peaks. Stir one third of
cream into egg mixture to lighten, then fold in remaining cream gently but
thoroughly.

ASSEMBLE CAKE: Spoon semifreddo into cake-lined pan, spreading evenly
and smoothing top, and cover with top piece of cake. Freeze, covered with
plastic-wrap overhang, until firm, at least 8 hours.

Before serving, let cake stand at room temperature 5 minutes. Unwrap plastic
and invert cake onto a long platter, using plastic wrap to help pull cake from
pan. Sift cocoa evenly over top to garnish, then top with chocolate curls and
cut into 1/2-inch-thick slices. Serve immediately.

COOKSCÇÖ NOTE: Assembled cake can be frozen in pan up to 2 days.

Recipe by Gina Marie Miraglia Eriquez

August 2002 | Gourmet

Serves 4

MM Format by Dave Drum - 31 July 2009

Uncle Dirty Dave's Archives

MMMMM

... What's the difference between a girlfriend and a wife? About 50 pounds.

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 * Origin: Prism bbs (1:261/38)