Page 9

Permalink Chapter: ten  

Cake preparation continued ...

Step 9

In another bowl, whisk the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the batter. Divide the batter between the prepared pans.

Step 10

Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool the cakes in the pans on rack for 15 minutes.

Step 11

Gently remove the cakes from the pans and continue to cool.

Filling Preparation

Step 1

While the cake is baking, combine the cocoa and boiling water in a small saucepan over low heat.

Step 2

Stir in the sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.

Step 3

Boil for one minute. Remove from heat and whisk in vanilla and butter.

Step 4

Transfer the mixture to a bowl, cover and refrigerate until cool.

Page 10

Permalink Chapter: ten  

Frosting Ingrdients

12 ounces semisweet
chocolate, chopped
12 tablespoons (1 ½ sticks) unsalted butter
½ cup hot water
1 tablespoon light corn syrup
1 tablespoon vanilla extract

Frosting Preparation

Step 1

Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth.

Step 2

Remove the top of the double boiler from the heat and whisk in the butter, one tablespoon at a time. Return the top to the heat, if necessary, to melt the butter.

Step 3

Whisk in the hot water all at once and whisk until smooth. Whisk in the corn syrup and vanilla. Cover and refrigerate for up to 15 minutes before using.

Assembling the Cake

Step 1

Use a sharp serrated knife to slice each cake layer horizontally in half to form four layers.

Step 2

Set one layer aside. Place one layer on a cake round or plate.

Step 3

Generously swath the layer with one-third of the filling. Add the second layer and repeat.

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