Cappuccino-Fudge Cheesecake

Author: Delia // Category: , ,
Cappuccino-Fudge Cheesecake

yield: Makes 12 servings

Be sure to make this dessert at least one day ahead to allow the flavors to blend.

Ingredients
Crust
  • 1 9-ounce box chocolate wafer cookies
  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
  • 1/2 cup (packed) dark brown sugar
  • 1/8 teaspoon ground nutmeg
  • 7 tablespoons hot melted unsalted butter

Ganache
  • 1 1/2 cups whipping cream
  • 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/4 cup Kahlúa or other coffee-flavored liqueur

Filling
  • 4 8-ounce packages cream cheese, room temperature
  • 1 1/3 cups sugar
  • 2 tablespoons all purpose flour
  • 2 tablespoons dark rum
  • 2 tablespoons instant espresso powder or coffee crystals
  • 2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
  • 1 tablespoon vanilla extract
  • 2 teaspoons mild-flavored (light) molasses
  • 4 large eggs

Topping
  • 1 1/2 cups sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • Espresso coffee beans (optional)

Methods

For crust:
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.

For ganache:
Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.

For filling
Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.

Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.

For topping:
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.

Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)

source:
Bon Appétit | February 2002


Chocolate-Covered Gingerbread Cake

Author: Delia // Category: ,
Chocolate-Covered Gingerbread Cake

yield: Makes 9 to 12 servings

So many German settlers carried their gingerbread treats to small towns around this country that the sweetly spiced cakes and cookies have become an all-American tradition. Coated with a chocolate ganache glaze, the homey cake of holidays past is transformed into a special-occasion dessert.

Ingredients
Cake
  • 1 3/4 cups all purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

  • 1 cup warm water
  • 1/2 teaspoon baking soda
  • 3/4 cup (packed) golden brown sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/3 cup mild-flavored (light) molasses
  • 2 large eggs
  • 1 tablespoon grated peeled fresh ginger

Glaze
  • 1/2 cup whipping cream
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2 tablespoons light corn syrup
  • 8 ounces semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped crystallized ginger

Methods

For cake:
Preheat oven to 350°F. Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment. Whisk first 6 ingredients in medium bowl to blend.

Mix warm water and baking soda in small bowl until baking soda dissolves. Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended. Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared pan.

Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes. Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.

For glaze:
Bring first 3 ingredients to simmer in medium saucepan. Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.

Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.

Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly. Cluster crystallized ginger atop lines. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

source:
Bon Appétit | December 2002


Frozen Mocha Cake

Author: Delia // Category: , ,

Frozen Mocha Cake with Chocolate Ganache Glaze
(photo by: Mark Thomas)

yield: Makes 8 to 10 servings

Thin, delicate layers of flourless chocolate cake are filled with silky chocolate-espresso mousse. Begin making this dessert at least one day ahead, and serve it straight from the freezer; the frozen mousse filling has the texture of soft ice cream.

Ingredients
Cake
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 2 tablespoons water
  • 3 large eggs, separated
  • 1/4 cup sugar

Filling
  • 5 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup Kahlúa or other coffee liqueur
  • 1 cup chilled heavy whipping cream
  • 2 1/2 teaspoons instant espresso powder
  • 3 large egg whites
  • 1/2 cup finely chopped bittersweet (not unsweetened) or semisweet chocolate

Glaze
  • 1/2 cup whipping cream
  • 1/4 cup Kahlúa or other coffee liqueur
  • 1 tablespoon light corn syrup
  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 2 tablespoons whole coffee beans
Methods

For cake:
Position rack in center of oven and preheat to 375°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine chocolate and 2 tablespoons water in top of double boiler set over simmering water. Stir until chocolate is smooth. Remove from over water. Transfer chocolate to large bowl; cool 5 minutes. Whisk egg yolks into chocolate. Beat whites in medium bowl until soft peaks form. Add sugar 1 tablespoon at a time, beating until stiff and glossy. Fold 1/4 of whites into chocolate to lighten. Gently fold in remaining whites in 2 additions just until combined and being careful not to deflate batter.

Divide batter between prepared pans (layers will be very thin). Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans on rack 1 hour. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms. Cool cakes completely. Peel off parchment paper.

For filling:
Line 9-inch-diameter cake pan with 1 1/2-inch-high sides with plastic wrap, leaving 5-inch overhang. Whisk egg yolks, 1/4 cup sugar, and Kahlúa in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until yolk mixture is thick and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 9 minutes total. Remove bowl from over water. Continue to beat mixture until cool to touch, about 3 minutes. Beat whipping cream and espresso powder in another medium bowl until firm peaks form. Fold cream mixture into yolk mixture in 2 additions. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy. Gently fold whites into yolk mixture in 2 additions. Fold in chopped chocolate. Carefully place 1 cake layer in prepared pan (cake layer is very delicate). Spread filling evenly over cake (filling layer will be thick). Top with second cake layer; press gently to adhere. Fold plastic overhang over cake, then cover with foil. Freeze cake overnight. (Can be made 3 days ahead. Keep frozen.)

For glaze:
Bring first 3 ingredients to simmer in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Transfer 1/2 cup glaze to small bowl; chill until cool and very slightly thickened but easily spreadable (if too thick, glaze will not spread smoothly on frozen cake), about 10 minutes.

Remove foil and plastic wrap from top of cake. Invert cake onto 9-inch-diameter cardboard round or tart pan bottom; place on rack set over rimmed baking sheet. Working quickly, spread thin layer of chilled glaze over top and sides of cake. Freeze until glaze is set, about 1 hour.

Rewarm remaining glaze over low heat until just warm and pourable. Transfer to 1-cup measuring cup. Pour half of glaze over top of cake. Working quickly and using offset spatula, spread glaze over top, allowing excess to run down sides of cake; spread quickly over sides (glaze will harden quickly on frozen cake). Pour remaining glaze over top of cake; spread quickly and smoothly over top and sides. Sprinkle coffee beans around top edge of cake. Freeze until firm and glaze is set, at least 4 hours. (Can be made 3 days ahead. Cover; keep frozen.)

To serve, dip long thin sharp knife into hot water, then wipe dry and cut cake into wedges, pulling knife out at bottom of cake to avoid tearing glaze and repeating for each slice.

source:
Bon Appétit



Chocolate Cake with Caramel-Milk Chocolate

Author: Delia // Category: , ,

Chocolate Cake with Caramel-Milk Chocolate Frosting
(photo by: Mark Thomas)

yield: Makes 12 servings

A classic chocolate layer cake with a new-fashioned, thick, and rich frosting. This treat can be made up to two days ahead.

Ingredients
Cake
  • Nonstick vegetable oil spray
  • 2 cups sifted cake flour (sifted, then measured)
  • 1 cup unsweetened cocoa powder (preferably Dutch-process)
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups (packed) golden brown sugar
  • 1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup plus 2 tablespoons buttermilk
  • 1/2 cup lukewarm water
  • 1 cup semisweet chocolate chips

Frosting
  • 24 ounces imported milk chocolate (such as Lindt), finely chopped
  • 3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 2 1/4 cups whipping cream
Methods

For cake:
Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.

Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.

For frosting:
Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.

Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.

Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.)


source:
Bon Appétit

Frozen Passion Fruit Meringue Cake

Author: Delia // Category: ,

Frozen Passion Fruit Meringue Cake
(photo by: Sang An)

yield: Makes 8 to 10 servings

active time: Active time: 1 1/2 hr

total time: Start to finish: 7 hr (includes freezing)


Ingredients
For meringue layers
  • 4 large egg whites at room temperature for 30 minutes
  • 1 cup sugar

For passion-fruit mousse and cream
  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 1/2 teaspoon cornstarch
  • 3/4 cup thawed frozen passion-fruit pulp*
  • 3/4 cup plus 2 tablespoons sugar
  • 1 whole large egg
  • 6 large egg yolks
  • 1 1/2 cups chilled heavy cream
  • Special equipment: a 15- by 12-inch sheet of parchment paper; a pastry bag with a 1/3-inch plain tip and an 1/8-inch plain tip; a long thin platter or a foil-wrapped cardboard rectangle (at least 15 by 4 inches)

Methods

Make meringue layers:
Preheat oven to 275°F.

Draw 3 (14- by 3-inch) rectangles, about 3/4 inch apart, on parchment. Turn paper over (rectangles will be visible) and put it on a lightly buttered large baking sheet.

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff glossy peaks, about 4 minutes with a standing mixer or 8 to 10 minutes with a handheld. Transfer meringue to pastry bag fitted with 1/3-inch tip and fill in rectangles completely. Gently smooth tops, then bake in middle of oven until firm and very pale golden, 45 to 60 minutes. Slide meringue layers (on parchment) onto a large rack. Cool completely, then carefully peel off parchment.

Make mousse while meringues bake:
Melt butter with cornstarch, passion-fruit pulp, and 3/4 cup sugar in a 2-quart heavy saucepan over moderately low heat, stirring until sugar is dissolved.

Whisk together whole egg and yolks in a large bowl until combined, then add butter mixture in a stream, whisking. Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, until thick enough to hold mark of whisk and first bubble appears on surface, 3 to 5 minutes. Transfer curd immediately to a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.

Beat cream with remaining 2 tablespoons sugar with electric mixer until it just holds stiff peaks. Fold 2 cups whipped cream into curd gently but thoroughly to form a mousse (for filling and icing).

Transfer 3/4 cup whipped cream to a small bowl and reserve, chilled, for cream layer. Fold 1/2 cup mousse into remaining whipped cream, then transfer to cleaned pastry bag fitted with 1/8-inch tip and reserve, chilled, for decorative icing.

Assemble cake and freeze:
Arrange 1 meringue layer, flat side down, on platter and spread evenly with 3/4 cup mousse. Cover with another meringue layer and spread evenly with reserved whipped cream. Cover with remaining meringue layer, flat side up, and spread remaining mousse evenly over top and sides of cake, smoothing with a cake spatula. Pipe icing decoratively on top of cake, then freeze, uncovered, until firm, at least 3 hours.

About 1 hour before serving, put cake in refrigerator to soften slightly.

Cooks' note: • Cake can be frozen up to 2 days. Once cake is firm, cover with plastic wrap; remove plastic wrap before softening in refrigerator. *Available at Latino markets and some supermarkets.

Source:
Bon Appétit




White Chocolate Layer Cake

Author: Delia // Category: , ,
White Chocolate Layer Cake with Apricot Filling and White Chocolate Buttercream

yield: Makes 12 to 14 servings

Ingredients

Cake

  • 8 ounces imported white chocolate, chopped
  • 2 1/4 cups all purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups whole milk

Buttercream
  • 1 1/4 pounds imported white chocolate, chopped
  • 1 3/4 cups plus 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar, sifted

Assembly
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 1/2 pounds apricots, pitted, thinly sliced
  • 1 cup walnuts, finely chopped
  • 1/4 cup apricot preserves, melted
Methods

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Butter two 9-inch parchment paper rounds and place in pans, buttered side up. Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Leave white chocolate in pot; turn off heat. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with milk in 3 additions, blending well after each addition. Add warm white chocolate and beat just until blended.

Divide batter equally between pans, smoothing tops with spatula. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 20 minutes (cakes will fall). Run small sharp knife around cake pan sides. Turn cakes out onto cardboard round or tart pan bottom; peel off parchment. Turn cakes right side up onto racks and cool completely.

For buttercream:
Stir white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove white chocolate from over water. Let stand until cool but not set, about 20 minutes. Using electric mixer, beat butter in large bowl until fluffy. Beat in white chocolate and vanilla, scraping down sides of bowl occasionally. Beat in powdered sugar. Cover and refrigerate until thick enough to spread, about 45 minutes (frosting will be very soft).

For assembly:
Boil 1/2 cup water and sugar in small saucepan over medium heat, stirring to dissolve sugar. Cool syrup.

Using serrated knife, cut each cake layer horizontally in half. Place 1 layer, cut side up, on 9-inch cardboard cake round or removable bottom of 9-inch tart pan and brush with 2 tablespoons sugar syrup. Spread 6 tablespoons buttercream over cake. Cover buttercream with single layer of sliced apricots. Spread 3 tablespoons buttercream over apricots; top with second cake layer, cut side up. Brush with 2 tablespoons sugar syrup, 6 tablespoons buttercream, apricots, and 3 tablespoons buttercream. Top with third cake layer, cut side up. Brush with 2 tablespoons syrup. Spread 6 tablespoons buttercream over cake; cover with apricots. Spread 3 tablespoons buttercream over apricots. Top with fourth layer, cut side down. Spread 1 cup buttercream over top and sides of cake (layer will be thin). Chill 1 hour. Spread remaining buttercream over top and sides of cake. Press chopped walnuts onto sides of cake. Cover top with remaining sliced apricots. Brush apricots with apricot preserves. Chill cake 1 hour. (Can be made 1 day ahead. Cover with cake dome and keep chilled. Let stand 3 hours at room temperature before serving.)


Source:
Bon Appétit


Three Milk Cake with Rompope

Author: Delia // Category: ,
Three Milk Cake with Rompope
(photo by: Mark Thomas)

yield: Makes 10 to 12 servings

Pastel des Tres Leches con Rompope

This special-occasion cake from the state of Sinaloa is spiked with rompope, a rich Mexican eggnog liqueur. It is heated with the tres leches until the mixture is reduced to a syrup that is poured over the hot cake.

Ingredients
Rompope syrup
  • 1 1/2 cups rompope
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup whipping cream

Cake
  • 5 large eggs
  • 3/4 cup sugar
  • 3/4 cup cake flour
  • 6 tablespoons (3/4 stick) unsalted butter, melted, cooled to lukewarm

Frosting
  • 1 1/2 cups chilled whipping cream
  • 3 tablespoons sugar
  • 1 1-pint basket strawberries, halved
  • Fresh mint sprigs (optional)
  • 1 1-pint basket strawberries, hulled, sliced

Methods

For rompope syrup:
Whisk all ingredients in medium bowl to blend. Pour half of liquid into heavy large saucepan. Bring to boil. Reduce heat to medium and boil gently until mixture is reduced to 1 1/4 cups, stirring frequently, about 17 minutes. Whisk in remaining half of liquid. (Can be made 1 day ahead. Rewarm just until lukewarm before using.)

For cake:
Preheat oven to 350°F. Butter and flour 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter and flour parchment. Whisk eggs and sugar to blend in large bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat mixture constantly until thick, pale yellow, and tripled in volume, about 9 minutes. Remove bowl from over water. Continue to beat mixture until cool, about 6 minutes. Sift flour over egg mixture in 3 additions, gently folding in each addition. Transfer 1 cup batter to small bowl; fold in melted butter in 3 additions. Gently fold into batter in large bowl, being careful not to deflate batter. Transfer batter to prepared pan.

Bake cake until top is deep golden and tester inserted into center comes out clean, about 25 minutes. Cool cake in pan 10 minutes. Turn cake out onto deep platter at least 2 inches larger than cake. Remove parchment paper. Using wooden skewer, pierce cake all over top, spacing piercings 1/2 inch apart and pressing skewer down to bottom of cake.

Gradually pour half of lukewarm rompope syrup over top of hot cake, spreading over cake with spatula and allowing rompope syrup to soak into cake before adding more. Invert cake onto another large deep platter. Pierce cake all over top, spacing piercings 1/2 inch apart and pressing skewer down to bottom of cake. Gradually pour remaining rompope syrup over cake, spreading with spatula and allowing syrup to soak in before adding more. Let cake stand at room temperature until cooled completely, about 2 hours, occasionally spooning up any rompope syrup that collects on bottom of platter and drizzling syrup over cake. (Can be made 1 day ahead. Cover and refrigerate.)

For frosting:
Using electric mixer, beat cream and sugar in large bowl until peaks form. Spread frosting over cake. (Can be made 4 hours ahead. Cover and chill.) Garnish with halved berries and mint, if desired. Serve with sliced berries.

source:
Bon Appétit | May 2003


Coconut-Chocolate Marjolaine

Author: Delia // Category: , ,

Coconut-Chocolate Marjolaine
(photo by: Brian Leatart)

yield: Makes 8 servings

In this version of the classic Parisian gâteau, layers of soft coconut meringue alternate with a dark chocolate and rum ganache filling. Do-aheads: ganache, 2 days; meringue, 1 day; marjolaine, 1 day.

Ingredients
Ganache
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 1 tablespoon dark rum

Coconut-meringue layer
  • 1 1/2 cups unsweetened shredded coconut* (about 4 1/2 ounces)
  • 2/3 cup sugar, divided
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 6 large egg whites
  • 1/2 teaspoon cream of tartar

Glaze
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons dark rum
  • 1 cup unsweetened wide-shred coconut (coconut chips),* lightly toasted

Methods

For ganache:
Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Cover and chill at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.)

For coconut meringue layer:
Position rack in center of oven; preheat to 325°F. Line 17x11-inch rimmed baking sheet with parchment paper. Mix coconut, 1/3 cup sugar, flour, and salt in medium bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar; beat until stiff but not dry. Fold coconut mixture into meringue just until incorporated. Spread meringue evenly over parchment on prepared sheet, covering completely. Bake until light golden and just springy to touch, about 20 minutes (meringue will be soft). Cool completely on baking sheet. (Can be made 1 day ahead. Cover tightly with foil; store at room temperature.)

For glaze:
Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Let glaze stand at room temperature until thickened and spreadable, about 1 hour.

Place sheet of waxed paper on work surface. Cut around edges of meringue to loosen. Invert meringue onto waxed paper. Peel off parchment. Cut meringue crosswise in half, then cut lengthwise in thirds, forming six 8 1/2x3 2/3-inch rectangles. Cut piece of cardboard into 8 1/2x3 2/3-inch rectangle; cover cardboard with foil. Place 1 meringue rectangle on cardboard.

Using electric mixer, beat ganache just until lighter-colored and firm enough to spread. Using offset spatula, spread 3 generous tablespoons ganache evenly over meringue. Top with second meringue rectangle; press to adhere. Spread 3 tablespoons ganache over. Repeat procedure with 3 more meringue rectangles and remaining ganache. Top with remaining meringue rectangle. Chill cake until ganache is firm, about 1 hour.

Place cake on rack set over rimmed baking sheet. Spread top and sides of cake with some of glaze. Chill 30 minutes.

Place bowl with remaining glaze in skillet of barely simmering water and rewarm just until instant-read thermometer inserted into glaze registers 90°F. Pour glaze over top of cake, allowing glaze to drip down sides, spreading evenly over sides. Using spatula, scoop up excess glaze on sheet; spread over sides of cake to cover. Press toasted coconut onto glaze over bottom 1 inch of cake. Transfer cake to platter. Chill until glaze is set, at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled. Let cake stand at room temperature 30 minutes before serving.)

Using serrated knife, cut cake crosswise into 8 slices. Transfer to plates.

*Available at some supermarkets and natural foods stores.

Source:
Bon Appétit | December 2004



Chocolate-Cranberry Torte

Author: Delia // Category: ,
Chocolate-Cranberry Torte
(photo by: Mark Thomas)

yield: Makes 8 to 10 servings

What to drink: Offer robust French roast coffee, but also a vintage or ruby Port.


Ingredients
Sauce
  • 1 cup fresh or frozen cranberries
  • 3/4 cup water
  • 1/3 cup sugar
  • 2 tablespoons Chambord (black raspberry liqueur)

Torte
  • 1 cup dried sweetened cranberries
  • 1/3 cup Chambord

  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 1/2 cups sugar
  • 6 large eggs, room temperature
  • 2/3 cup all purpose flour
  • 1/2 teaspoon salt

Glaze
  • 1 cup whipping cream
  • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/4 cup Chambord
  • Fresh mint leaves
Methods

For sauce:
Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes. Transfer to processor; puree. Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).

For torte:
Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately.

Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.

Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

For glaze:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.

Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1 cup glaze over torte and smooth evenly. Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.


Source:
Bon Appétit | December 2003




Lemon-Ginger Cake with Pistachios

Author: Delia // Category: ,
Lemon-Ginger Cake with Pistachios
(photo by: Ngoc Minh Ngo)

yield: Makes 10 to 12 servings

Ingredients

Lemon curd

  • 7 large eggs
  • 4 large egg yolks
  • 1 cup fresh lemon juice
  • 1 cup (2 sticks) unsalted butter, diced
  • 3/4 cup sugar
  • 2 1/2 tablespoons (packed) finely grated lemon peel

Cake
  • 4 cups all purpose flour
  • 2 1/4 cups sugar
  • 5 teaspoons ground ginger
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 1/3 cups whole milk
  • 2 1/2 tablespoons (packed) finely grated lemon peel
  • 8 large egg whites, room temperature, divided
  • 1 cup blackberry preserves
Mousse
  • 1/4 cup water
  • 2 teaspoons unflavored gelatin
  • 4 large egg whites, room temperature
  • 3 tablespoons sugar
  • White chocolate curls
  • 1/4 cup chopped natural unsalted pistachios (about 2 ounces)
  • 2 tablespoons chopped crystallized ginger (about 1 1/2 ounces)

Methods

For lemon curd:
Whisk eggs and yolks in large bowl. Combine lemon juice, butter, and sugar in medium metal bowl. Set over saucepan of simmering water; stir until sugar dissolves. Gradually whisk hot lemon mixture into egg mixture. Return mixture to bowl set over water; whisk constantly until mixture thickens and instant-read thermometer registers 180°F, about 5 minutes. Pour curd through fine strainer set over bowl; stir in lemon peel.

Place plastic wrap directly on surface of curd. Refrigerate until cold, at least 8 hours or overnight. (Can be made 2 days ahead. Keep refrigerated.)

For cake:
Position rack in center of oven and preheat to 325°F. Lightly butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment rounds. Sift first five ingredients into large bowl of stand mixer fitted with whisk attachment. Add butter, milk, and lemon peel and beat on medium-high speed until thick batter forms, about 2 minutes. Add 4 egg whites; beat until smooth. Add remaining 4 egg whites; beat until well blended and smooth. Divide batter between prepared pans (about generous 4 1/2 cups for each); smooth tops with offset spatula.

Bake cakes until golden and tester inserted into centers come out clean, about 45 minutes. Cool in pans on rack 10 minutes. Turn cakes out onto racks; remove parchment and cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)

Cut domed tops from both cakes, making each cake 1 1/4 to 1 1/3 inches high. Using long serrated knife, cut each cake horizontally in half. Place 3 cake layers on separate cardboard rounds or plates (reserve fourth cake layer for another use). Spread 1/3 cup preserves over top of each of 3 cake layers.

Transfer 1 cup curd to large bowl; reserve for mousse. Divide remaining curd among layers (generous 3/4 cup for each); spread evenly over preserves to edge of layers. Refrigerate layers separately while preparing mousse (do not stack cake layers).

For mousse:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Place saucepan over low heat, stirring until gelatin dissolves, about 2 minutes (mixture will be lukewarm). Stir gelatin into reserved 1 cup lemon curd.

Using electric mixer, beat egg whites and 3 tablespoons sugar in large bowl until stiff but not dry. Fold egg whites into curd mixture in 2 additions; set aside until mousse begins to set slightly, about 10 minutes. Spoon 1/3 of lemon mousse (scant 1 cup) atop each layer, then spread gently to edges using offset spatula. Chill layers until mousse firms up slightly, about 30 minutes.

Place 1 cake layer on platter. Gently top with second, then third, being careful not to press down firmly. Refrigerate at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated.)

Garnish top edge of cake with white chocolate curls. Sprinkle pistachios and crystallized ginger in center of cake.

Test-kitchen tip: For white chocolate curls, use a thick block of high-quality white chocolate. Microwave at 5-second intervals to soften slightly. Place the block of chocolate on a clean kitchen towel on a work surface. Using a vegetable peeler, peel off the chocolate in curls.

source:

Bon Appétit | April 2006

Mary Cech



White Chocolate Tiramisu Trifle (Spiced Pears)

Author: Delia // Category: , ,
White Chocolate Tiramisu Trifle with Spiced Pears
(photo by: Con Poulos)

yield: Makes 10 to 12 servings

To show off the layers, use a 12-cup trifle dish, a footed glass bowl measuring about 8 inches across and 5 inches deep.

Ingredients
Spiced Pears:
  • 1 750-ml bottle dry white wine
  • 2 cups pear juice or pear nectar
  • 1 1/4 cups sugar
  • 12 whole green cardamom pods, crushed in resealable plastic bag with mallet
  • 4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)
  • 2 cinnamon sticks, broken in half
  • 5 large firm but ripe Anjou pears (3 to 31/4 pounds), peeled

White Chocolate Mascarpone Mousse:
  • 7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
  • 1/3 cup poire Williams (clear pear brandy)
  • 1/4 cup water
  • 1/2 vanilla bean, split lengthwise
  • 1 8- to 8.8-ounce container mascarpone cheese*
  • 1 cup chilled heavy whipping cream

Trifle Assembly:
  • 3 3-ounce packages soft ladyfingers,** separated
  • 2 cups chilled heavy whipping cream
  • 1/4 cup minced crystallized ginger
  • White chocolate curls
  • 1 tablespoon powdered sugar

Methods

For spiced pears:
Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.

Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.

For mousse:
Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.

Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled.

For trifle assembly:
Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices.

Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.

Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD: Can be made 6 hours ahead. Keep refrigerated.

Sift powdered sugar over trifle just before serving.

* Mascarpone is an Italian cream cheese; sold at many supermarkets and at Italian markets.

** Available in the bakery or bread section of some supermarkets and at specialty foods stores.

TEST-KITCHEN TIP: To make chocolate curls, place one 3 1/2-ounce bar of high-quality white chocolate (such as Lindt or Perugina) on a plate and microwave on high at 5-second intervals just until slightly softened, but not hot or beginning to melt. Using vegetable peeler and starting at one long edge of the chocolate bar, shave white chocolate into curls. If the shaved chocolate breaks into small shards, it's not soft enough, so place in microwave again for a few seconds. If the chocolate becomes too soft, let it stand at room temperature or chill briefly until it firms up a bit.


Source:

Bon Appétit | December 2007

Dede Wilson





Bumble's Ginger Roulade

Author: Delia // Category: ,
Bumble's Ginger Roulade
(photo by: Romulo Yanes)

yield: Makes 8 to 10 servings

active time: 30 min

total time: 2 1/4 hr


Ingredients

  • 6 tablespoons salted butter
  • 2/3 cup treacle or mild molasses (not blackstrap)
  • 1/4 cup sugar
  • Scant 1/2 cup water
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 large egg, separated
  • Confectioners sugar for dusting
  • 1 cup chilled heavy cream
  • 1/3 cup chopped crystallized ginger

Methods
Preheat oven to 350°F with rack in middle. Line bottom and sides of a buttered 15- by 10-inch shallow baking pan (1 inch deep) with a sheet of parchment paper and butter parchment.

Melt butter with treacle, sugar, and water in a small saucepan over medium heat, stirring, then cool to room temperature, stirring occasionally.

Whisk together flour, baking powder, and ground ginger in a large bowl. Whisk in butter mixture and egg yolk until smooth.

Beat egg white in a medium bowl with an electric mixer until it just holds stiff peaks, then fold into batter gently but thoroughly.

Pour into baking pan, spreading evenly, and bake until top is golden and firm to the touch, 18 to 22 minutes. Cool cake in pan 5 minutes, then cover cake with a slightly damp kitchen towel and cool completely, about 1 hour.

Dust cake generously with confectioners sugar, then cover with a sheet of parchment, then with a baking sheet or rack. Invert cake and peel off parchment now on top.

Beat cream until it just holds stiff peaks, then spread evenly over top of cake, leaving a 1/2-inch border. Sprinkle crystallized ginger over cream. Roll up cake, starting from a short side, to make a 10-inch log, removing parchment as you go.

If desired, slices of roulade can be frozen (up to 1 week), then lightly sprinkled with turbinado sugar (such as Sugar in the Raw) and broiled (do not thaw first) in a shallow baking pan 5 to 6 inches from heat until golden, about 3 minutes.

Source:

Gourmet | May 2008

Adapted from Darina Allen, Ballymaloe Cookery School, Ireland, and Bumble Ogilvy-Wedderburn





Spiced Cranberry Bundt Cake

Author: Delia // Category: ,
Spiced Cranberry Bundt Cake
(photo by: Laura Letinsky)

Ingredients
Cake:
  • 2 cups all purpose flour
  • 3/4 cup almond flour or almond meal* (about 2 1/2 ounces)
  • 2 1/2 teaspoons Chinese five-spice powder**
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup (packed) golden brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup plain reduced-fat (2%) Greek-style yogurt
  • 1 cup chopped toasted almonds
  • 1 cup halved fresh or frozen cranberries (do not thaw)
  • 1/2 cup dried sweetened cranberries

Icing:
  • 2/3 cup powdered sugar
  • 4 teaspoons (about) orange juice

Methods

For cake:
Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.

For icing:
Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes. DO AHEAD: Can be made 3 days ahead. Cover with cake dome and store at room temperature.

Source:

Bon Appétit | November 2008

by Dorie Greenspan



Peppermint Meringue Cake (Chocolate)

Author: Delia // Category: ,
Peppermint Meringue Cake with Chocolate Buttercream

Makes 10 to 12 servings

Ingredients

Meringue layers:
  • 1 cup powdered sugar
  • 1/3 cup superfine sugar
  • Pinch of salt
  • 3 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract

Peppermint syrup:
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon peppermint schnapps

Cake:
  • 1/2 cup all purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extracts

Buttercream:
  • 1 3/4 cups heavy whipping cream
  • 1 cup (2 sticks) unsalted butter, cut into 8 pieces
  • 3 tablespoons light corn syrup
  • 1 1/2 pounds bittersweet chocolate (do not exceed 61% cacao), chopped
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Thin chocolate-covered mint wafers, cut into small triangles (for garnish)
  • Fresh raspberries (for garnish)
  • Fresh mint leaves (for garnish)

Special equipment:
  • Heavy-duty stand mixer
  • 13 x 9 x 1-inch baking sheet
  • Small offset spatula
  • Pastry bag
  • Medium star tip (for decorating)

Methods

For meringue layers:
Position rack in center of oven and preheat to 175°F. Using pencil, trace two 12 x 4-inch rectangles on sheet of parchment paper; turn parchment over (rectangles will show through) and place on large rimmed baking sheet. Trace one 12 x 4-inch rectangle on second sheet of parchment paper; turn parchment over and place on second rimmed baking sheet.

Sift powdered sugar, superfine sugar, and salt into medium bowl. Combine egg whites and cream of tartar in large bowl of heavy-duty stand mixer fitted with wire whisk; beat on medium-low speed until frothy. Increase speed to medium-high and beat until soft peaks form. Increase speed to high; gradually add sugar mixture and beat until stiff and glossy peaks form, about 3 minutes. Beat in vanilla and peppermint extracts. Divide meringue equally among prepared rectangles on parchment (about 1 1/3 cups for each); spread meringue evenly within traced lines.

Bake meringues until dry and crisp but not browned, about 3 hours. Turn off oven and let meringues cool completely in oven.

Carefully remove meringue rectangles from parchment. DO AHEAD: Meringues can be made 1 week ahead. Store in single layer in airtight container at room temperature.

For peppermint syrup:
Combine 1/2 cup water and sugar in small saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Remove from heat; stir in peppermint schnapps. Transfer to bowl; cover and chill until cold. DO AHEAD: Can be made 3 days ahead. Keep chilled.

For cake:
Position rack in center of oven and preheat to 350°F. Lightly butter bottom and sides of 13 x 9 x 1-inch baking sheet. Line bottom of baking sheet with parchment paper. Lightly dust sheet sides with flour. Sift 1/2 cup flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and egg yolks in another medium bowl until pale and foamy, about 2 minutes. Add sugar and vanilla; beat until mixture is thick and ribbon forms when beaters are lifted, about 3 minutes. Sift flour mixture over egg mixture and gently fold in with rubber spatula just until incorporated.

Transfer batter to baking sheet; spread evenly to edges. Bake until top springs back when gently touched and tester inserted into center comes out clean, about 15 minutes. Transfer baking sheet to rack and cool cake 20 minutes. Run small knife around sides of cake to loosen. Invert cake onto parchment-lined work surface; gently peel off parchment. Cool completely. Using serrated knife, cut cake in half lengthwise, then trim each half to 12 x 4-inch rectangle.

For buttercream:
Simmer cream, butter, and corn syrup in medium saucepan.Remove from heat. Add chocolate; whisk until smooth. Whisk in vanilla and salt. Let stand at room temperature until thick enough to spread, 1 hour to 1 1/2 hours. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Transfer 1/2 cup buttercream to pastry bag fitted with medium star tip; reserve for piping rosettes. Brush off any crumbs from meringue layers and cake layers. Place several small dabs of buttercream down center of 15-inch-long rectangular serving platter. Place 1 meringue layer, top side up, atop buttercream on platter, anchoring to platter. Place strips of foil around meringue layer to protect platter when spreading meringue with buttercream. Using small offset spatula, spread 2/3 cup buttercream over meringue. Top with 1 cake layer, top side down, pressing gently to adhere. Brush cake layer with 1/3 cup peppermint syrup (cake layer will be very moist). Spread 2/3 cup buttercream over, then top with second meringue layer, top side up. Spread 2/3 cup buttercream over. Cover with second cake layer, top side down. Brush with 1/3 cup peppermint syrup (cake layer will be very moist). Spread with 2/3 cup buttercream. Top with third meringue layer, top side up. Spread thin layer of buttercream over top and sides of cake. Chill 15 minutes.

Spread remaining buttercream over top and sides of cake. Pipe small rosettes of buttercream in 2 rows atop center of cake. Stand 1 or 2 mint wafer triangles in each rosette. Chill cake at least 6 hours. DO AHEAD: Can be made 2 days ahead. Cover loosely; chill. Let cake stand at room temperature 1 1/2 hours before serving.

Garnish top of cake with fresh raspberries and mint leaves and serve.

source:

Bon Appétit | December 2009

by Abigail Johnson Dodge