Chocolate Ruffle Cake Pt2
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Chocolate Ruffle Cake Pt2
  Chocolate    Cakes  
Last updated 6/12/2012 1:15:55 AM. Recipe ID 45517. Report a problem with this recipe.
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      Title: Chocolate ruffle cake pt2
 Categories: None
      Yield: 1 Servings
 
           See part 1
 
  Whisk the eggs and sugar together in a large heatproof bowl or the
  bowl of a heavy-duty mixer. Set the bowl over direct heat or in a pan
  of barely simmering water and heat the eggs, whisking constantly,
  until they are warm to the touch. Remove the bowl from the heat and,
  working with a heavy-duty mixer fitted with the whisk attachment (or
  using a hand-held mixer), beat the eggs at high speed until they are
  cool, have tripled in volume, and hold a ribbon when the whisk is
  lifted.
  
  Sift one third of the dry ingredients over the eggs and, using a large
  rubber spatula, fold in gently but thoroughly.  When the color of the
  batter is almost uniform, fold in the rest of the flour-cocoa
  mixture.=
  
  Spoon about 1 cup of the batter into the hot clarified butter add fold
  together until well blended.  Spoon this over the batter and, using
  the large rubber spatula, gently fold it in.
  
  Spoon the batter into the pan: there's no need to smooth the top or
  rap the pan on the counter, as is sometimes done with foam-based
  cakes.    Bake the cake for 25-30 minutes, or until top of the cake
  springs back when pressed gently.  Transfer the pan to a rack and let
  the cake cool in the pan.
  
  When the cake is completely cool, run a small knife around the sides
  of the pan to release the cake and unmold onto a rack; invert right
  side up onto a piece of parchment paper.  (The cake can be made ahead
  to this point, wrapped well, and kept in the refrigerator for up to 2
  days or frozen for up to 3 months. Thaw, still wrapped, at room
  temperature.)
  
   Preparing the Chocolate -- The chocolate is going to be spread and
  then scraped into ruffles from four baking pans; if you don't have
  enough pans, you can make the ruffles in 2 batches. Choose heavy-duty
  jelly-roll pans that are neither warped nor dented, neither nonstick
  non treated with special coatings. Keep them close at hand.
  
  Melt the chocolate in a heatproof bowl set in a skillet of barely
  simmering water, in the top of a double boiler over an inch of
  simmering water, or in a microwave oven sat at medium power. Stir the
  chocolate regularly until it is fully melted. Smooth, and 115F to
  120F (You can test the temperature with an instant-read thermometer
  or by putting a drop on your top lip - it should feel warm.)
  
  Hold the bottom of one of the baking sheets over a burner (either gas
  or electric) and, moving it back and forth, heat it until it is warm
  but not hot enough to burn your fingers. Put the baking pan upside
  down on a flat surface and pour on about 1/3 cup of the chocolate.
  Use an offset spatula to spread the chocolate thinly and evenly over
  the bottom of the baking pan: the chocolate will only be about 1/16
  inch thick. Refrigerate the pan for at least 30 minutes, or for as
  long as several hours, depending on your schedule. (It is better to
  chill the pans for a long time and let them come up to ruffling
  temperature - in which case they'll stay at temperature longer - than
  to catch them the moment they turn cool enough to ruffle.) Repeat
  with rest of the chocolate and the other baking pans.
  
  Shaping the Ruffles -- To shape the ruffles, work with one baking pan
  of chocolate at a time.  Remove a pan of chocolate from the
  refrigerator and leave it at room temperature to warm gradually until
  it is pliable enough to be scraped.
  
  Place the baking pan on a counter in front of you, a short side braced
  against your body.  Hold the end of the blade of a then, flexible
  8-inch metal icing spatula in your left hand (reverse procedures if
  left-handed) and, with your right hand, grab the blade close to the
  handle. You should have 4 to 5 inches of blade exposed and available
  for ruffling.
  
  Using the top left corner of the pan as your staring point and
  imagining that corner of the pan as 12 o'clock, position your left
  hand in that corner, and your right at 2 o'clock. Press the edge of
  the blade against the chocolate at a very shallow angle, as if you
  were going to slide the spatula blade under the chocolate. Now slide
  the blade forward, moving your right hand down to 5 o'clock and then
  pivoting the blade to the left, all the way to the edge of the pan.
  As your right hand is moving down, so is your left, although not as
  far - your left hand will move down 4 to 5 inches.  This is an
  important point - if you don't move your left hand down, you'll end
  up with tight curls of chocolate rather than ruffles. As you scrape
  and ruffle the chocolate against the blade and then make the pivot,
  the chocolate will gather against the blade -- use you left hand to
  pinch the chocolate so that the ruffles form a fan and the pinched
  part is a little handle.  You've completed one ruffle.
  
  CONT in part 3
 




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Recipe ID 45517 (Apr 03, 2005)

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