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Lundi Gras Chocolate Cake
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients:
CAKE: 9
Eggs, separated -- room
Temp 3/4
c
Sugar 1
tb
Vanilla
pn
Salt 1/4
ts
Cream of tartar 3/4
c
Unsweetened cocoa powder 14
oz
Almond paste 1
tb
Amaretto liquer -- 1 to 2 T
Powdered sugar 3/4
c
Amaretto liquer
CHOCOLATE FILLING: 27
oz
Extra-bittersweet or
Bittersweet chocolate --
Chopped 3
tb
Unsalted butter 1
qt
Whipping cream -- room temp 2
c
Whipping cream -- whipped
Directions:
There are two simple tricks to preparing this fancy dessert. First, be
certain to use almond paste, not marzipan Second when making the
filling, fold the unwhipped cream into the melted chocolate gently;
do not beat.
For cake: Preheat oven to 350F. Line lOxl5xl-inch jelly roll pan with
parchment; butter parchment. Beat yolks, 3/4 cup sugar, vanilla and
salt with electric mixer until pale yellow and slowly dissolving
ribbon forms when beaters are lifted. Beat whites with cream of
tartar in another large bowl until soft peaks form. Fold 1/3 of
whites into yolks to lighten; spoon remaining whites atop yolks. Sift
on cocoa and fold until just combined. Spread in prepared pan. Bake
until springy to touch, about 25 minutes.
Meanwhile, if almond paste is dry or crumbly, combine in processor
with 1 tablespoon amaretto. Blend until soft enough to roll out,
adding more amaretto by teaspoons if necessary. Roll almond paste out
between 2 sheets of waxed paper into 9x14-inch rectangle. Refrigerate.
Dust kitchen towel with powdered sugar. Turn cake out onto towel;
remove paper. Trim 1/2 inch off edges of cake. Place almond paste on
hot cake. Roll cake up jelly roll fashion, starting at one long side.
Cool completely.
Pour 3/4 cup amaretto into pie plate. Cut cake into 1/3-inch-thick
slices. Dip one side of each slice briefly into amaretto. Cover
bottom of 10-inch springform pan with some of cake slices dipped side
down, working from edge to center and arranging open ends of slices
facing in
same direction. Press very firmly to secure slices. Place remaining
slices upright against sides of pan; press firmly to secure.
Refrigerate while preparing filling.
For filling: Melt chocolate and butter in top of double boiler over
barely simmering water, stirring until smooth. Transfer to large
bowl. Immediately add 1 quart cream in 3 additions, gently folding
just until combined; do not beat. Pour into cake-lined pan. Cover and
refrigerate overnight.
Cut edges of cake even with filling if necessary. Invert cake onto
serving platter. Let stand at room temperature 20 minutes. Spoon
whipped cream into pastry bag fitted with star tip. Pipe some cream
decoratively around cake. Pass remaining cream separately.
Formatted for MC and shared by dianne@olynet.com
Recipe By : Bon Apetit November 1984
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