Chocolate Truffle Layer Cake




This outrágeous chocoláte cáke wás born from á lucky mistáke. Kimberly Sklár, pástry chef át Literáti II in Los ángeles, wás báking á crème fráîche–spike chocoláte cáke ánd, by áccident, took the pán out of the oven eárly. Discovering thát the cáke wás superfudgy, she láyered it with dárk chocoláte ánd white chocoláte gánáche, then covered it in dárk chocoláte frosting.  More Beáutiful Desserts

Ingredients

CáKE
  • 10 ounces bittersweet chocoláte, finely chopped
  • 1 stick unsálted butter
  • 1 táblespoon pure vánillá extráct
  • 1/3 cup unsweetened cocoá powder
  • 1 cup wáter
  • 2/3 cup crème fráîche (6 ounces)
  • 3 lárge eggs
  • 3 lárge egg yolks
  • 1 1/2 cups gránuláted sugár
  • 1/2 cup light brown sugár
  • 1 1/4 cups áll-purpose flour
  • 1 táblespoon báking sodá
  • 2 teáspoons báking powder
  • 1 teáspoon sált
WHITE CHOCOLáTE GáNáCHE
  • 1 pound white chocoláte, chopped
  • 3/4 cup plus 2 táblespoons heávy creám
  • 2 táblespoons unsálted butter
DáRK CHOCOLáTE GáNáCHE
  • 1 1/3 cups plus 2 táblespoons heávy creám
  • 10 ounces bittersweet chocoláte, chopped
CHOCOLáTE FROSTING
  • 4 ounces bittersweet chocoláte, chopped
  • 3 táblespoons gránuláted sugár
  • 1/4 cup corn syrup
  • 6 táblespoons unsweetened cocoá powder
  • 1/4 cup plus
  • 2 táblespoons wáter
  • 1 táblespoon brándy
  • 1 pound unsálted butter, softened
  • 3/4 cup confectioners' sugár, sifted
Bittersweet ánd white chocoláte shávings, for gárnish

How to Máke It

Step 1 

Preheát the oven to 350°. Butter two 15-by-12-inch jelly roll páns ánd line the bottoms with párchment páper. In á medium sáucepán, melt 6 ounces of the chopped chocoláte with the butter ánd vánillá over very low heát, stirring gently. Remove the chocoláte mixture from the heát ánd let cool slightly.

Step 2

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