Text 29811, 109 rader
Skriven 2015-08-08 07:47:02 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1794
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Stout Layer Cake w/Chocolate Frosting
 Categories: Cakes, Desserts, Chocolate, Beer, Dairy
      Yield: 12 servings

MMMMM----------------------------CAKE---------------------------------
      3 oz Unsweetened chocolate;
           - chopped
  2 1/4 c  All purpose flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
     14 tb Salted butter; room temp
  1 1/4 c  + 3 tb sugar
      3 lg Eggs; separated
    3/4 c  Chocolate stout, regular
           - stout, or porter
    2/3 c  Fresh brewed strong coffee

MMMMM--------------------------FROSTING-------------------------------
      1 lb Bittersweet (54% to 60%
           - cacao) chocolate; chopped
      2 c  Heavy whipping cream
      1 ts Instant espresso powder

  FOR CAKE: Position rack in center of oven and preheat to
  350+.F/175+.C.

  Butter and flour two 9" diameter cake pans with 1 1/2"
  high sides. Line bottom of each cake pan with parchment
  paper round; butter and flour parchment. Place chopped
  chocolate in medium metal bowl. Set bowl over saucepan of
  barely simmering water and stir until chocolate is melted
  and smooth. Remove bowl from over water and set aside.

  Whisk flour, baking powder, baking soda, and salt in
  medium bowl to blend. Using electric mixer, beat butter
  and 1 1/4 cups sugar in large bowl until fluffy and pale
  yellow, about 2 minutes. Add egg yolks 1 at a time,
  beating until well blended after each addition. Beat in
  lukewarm melted chocolate, then stout and coffee. Beat
  flour mixture into chocolate mixture in 2 additions just
  until incorporated.

  Using clean dry beaters, beat egg whites and remaining 3
  tablespoons sugar in another medium bowl until stiff but
  not dry. Fold 1/3 of egg whites into cake batter to
  lighten, then fold in remaining egg whites in 2 additions.
  Divide batter between prepared cake pans (about 3 cups for
  each); smooth tops.

  Bake cakes until tester inserted into centers comes out
  clean, about 30 minutes. Transfer cakes to racks and cool
  in pans 20 minutes. Invert cakes onto racks; remove
  parchment paper and cool completely.

  DO AHEAD: Can be made 1 day ahead. Cover and store at room
  temperature.

  FOR FROSTING: Place chopped chocolate in medium heatproof
  bowl. Combine whipping cream and espresso powder in medium
  saucepan. Bring cream mixture to simmer over medium-high
  heat, whisking occasionally. Pour cream mixture over
  chopped chocolate; let stand 1 minute, then whisk until
  chocolate is melted and mixture is smooth. Chill chocolate
  frosting until slightly thickened and spreadable, stirring
  occasionally, about 2 hours (or for quick chilling, place
  frosting in freezer until thickened and spreadable,
  stirring occasionally, about 30 minutes).

  Using serrated knife, trim rounded tops from both cake
  layers so that tops are flat. Place 1 cake layer, trimmed
  side up, on 9-inch-diameter tart pan bottom or cardboard
  round, then place on rack set over baking sheet. Drop 1
  1/4 cups frosting by large spoonfuls over top of cake
  layer; spread frosting evenly to edges with offset spatula
  or butter knife. Top with second cake layer, trimmed side
  down. Spread remaining frosting evenly over top and sides
  of cake. DO AHEAD: Can be made up to 1 day ahead. Cover
  with cake dome and refrigerate. Let cake stand at room
  temperature at least 1 hour and up to 3 hours before
  serving.

  INGREDIENT TIP: If you can find it, use a chocolate stout
  (Brooklyn Brewery and Oregon's Rogue Brewery make it) in
  the cake batter. The chocolaty flavors in the beer come
  from dark-roasting the malts. Some brewers even add a
  little chocolate to the beer as well. If you canCÇÖt find
  chocolate stout, use another stout, such as Guinness.
  Sierra Nevada Porter and Samuel Adams Honey Porter would
  also work well in this recipe.

  Yield: Makes 12 servings

  by Bruce Aidells

  Bon App+¬tit | October 2009

  MM Format by Dave Drum - 12 June 2014

  Uncle Dirty Dave's Archives

MMMMM

... Fish is the only food considered spoiled when it smells like what it is.

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