BRUNO'S CHOCOLATE CAKE WITH CHOCOLATE CREAM

facebook share image   twitter share image   pinterest share image   E-Mail share image



Bruno's Chocolate Cake with Chocolate Cream image

How to make Bruno's Chocolate Cake with Chocolate Cream

Provided by linda mcdougal @lilacmemaw

Categories     Cakes

Number Of Ingredients 20

9 large eggs, separated, room temperature
4 ounce(s) semisweet chocolate, melted
1/2 cup(s) hot water
2 cup(s) whipping cream
2 tablespoon(s) dark rum
- GARNISH INGREDIENTS
3 ounce(s) semi-sweet chocolate, melted
3 ounce(s) white chocolate, melted
- cocoa powder
- CHOCOLATE CREAM
1/2 ounce(s) amaretti (about 10 Italian macaroons, finely ground)
1 tablespoon(s) dark rum
1/4 teaspoon(s) vanilla extract
1/4 teaspoon(s) cream of tartar
8 tablespoon(s) sugar
12 ounce(s) semisweet chocolate
6 tablespoon(s) unsalted butter, melted
3 tablespoon(s) cornstarch
2 tablespoon(s) cocoa, unsweetened
- unsweetened chocolate leaves

Steps:

  • Preheat oven to 375.
  • Butter and flour 3 9-inch round cake pans.
  • Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.
  • Beat in rum and vanilla.
  • Beat whites with cream of tartar to soft peaks.
  • Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.
  • Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.
  • Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.
  • Sift together cornstarch and cocoa; combine with ground amaretti.
  • Gently fold into the batter.
  • Divide batter among prepared pans.
  • Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.
  • Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.)
  • For Chocolate Cream: Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature.
  • Whip cream until nearly stiff.
  • Gently fold chocolate mixture and rum into whipped cream.
  • To Assemble: set aside 1/4 of the chocolate cream for decorating the top of the cake.
  • Spread remainder evenly between the 3 layers, stacking them neatly, then spread over the reserved cream over the top and sides.
  • Measure height of the cake.
  • On a sheet of parchment or waxed paper, spread 3 ounces melted semisweet chocolate into rectangle 1/16 inch thick and as wide as the cake is high.
  • Repeat with melted white chocolate on another sheet of parchment.
  • Refrigerate until chocolate is firm but not brittle, about 15 minutes.
  • Cut chocolate crosswise into 3/4-inch-wide strips.
  • Refrigerate to refirm chocolate, about 15 minutes.
  • Carefully arrange strips alternately around edges of cake, gently pressing into icing.
  • Spoon reserved chocolate cream into pastry bag fitted with a number 3 round tip.
  • Pipe mixture into straight lines atop the cake.
  • Dust lightly with cocoa; refrigerate.
  • Garnish with chocolate leaves. (For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves.)
  • Bring to room temperature before serving.

There are no comments yet!