Kahlua white chocolate valentine cake
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Kahlua white chocolate valentine cake
  Chocolate    Cakes  
Last updated 6/12/2012 12:45:55 AM. Recipe ID 5955. Report a problem with this recipe.
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      Title: Kahlua white chocolate valentine cake
 Categories: Chocolate, Cakes
      Yield: 6 Servings
 
  1 3/4 c  Whipping cream
  3 1/2 oz Chopped white chocolate
    1/4 ts Vanilla
           CAKE:
      2 oz White chocolate
    1/2 c  Whipping cream
  1 1/3 c  Sifted cake flour
    1/2 ts Baking powder
           Salt
    1/4 c  (4 tablespoon) unsalted
           -butter room temperature
      1 c  Sugar
      1    Whole egg
      1    Separated egg
      6 tb Milk room temp
           KAHLUA SYRUP:
      3 tb Water
      1 ts Instant coffee powder
      1 ts Sugar
    1/4 c  Kahlua
 
  WHITE CHOCOLATE GANACHE:
  
  Prepare ganache before mixing and baking cake to allow it to chill.
  
  GANACHE: In large bowl of electric mixer, combine cream and
  chocolate. Set over simmering water until chocolate is melted. Stir
  until smooth. Refrigerate at least 4-5 hours, stirring occasionally,
  until very thick. Add vanilla and beat until stiff.
  
  CAKE: In small bowl set over simmering water, melt chocolate and cream
  together. Stir until smooth. Set aside to cool completely. In large
  bowl of electric mixer, beat batter until fluffy. Gradually beat in
  3/4 cup sugar. Beat in whole egg and egg yolk until smooth. Stir in
  cooled chocolate. Alternately stir in dry ingredients and milk,
  beginning and ending with dry ingredients and blending thoroughly
  after each addition. In small bowl, whisk egg white with dash of salt
  until soft peaks form. Whisk in remaining 1/4 cup sugar, beating
  until very thick and glossy and mixture falls from whisk in heavy
  ribbon. Gently fold egg white into batter. Pour batter into 8 or 9
  inch heart shaped cake pan which has been lined with butter and
  floured waxed paper. Bake on center shelf of oven at 350 degrees
  about 40 minutes or until wooden pick inserted in center comes out
  clean. Cool in pan 10 minutes. Turn out of pan, if necessary, first
  trim any excess crust away from pan rim, and carefully peel away
  paper. Cool completely. Transfer cake to serving plate. Using wood
  pick, poke holes about 1 inch deep and at about 1 inch intervals in
  top of cake. Frost with white chocolate ganache.
  
  KAHLUA SYRUP: In small saucepan, combine water, coffee powder and
  sugar. Stir over low heat to dissolve coffee and sugar. Bring to boil
  and pour into small bowl. Add kahlua and stir to blend. Cool.
 




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Recipe ID 5955 (Apr 03, 2005)

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