Chocolate Walnut Cakes With Vanilla Cream Pt 1
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Chocolate Walnut Cakes With Vanilla Cream Pt 1
  Chocolate    Cakes    Vanilla    Walnuts    Creams  
Last updated 6/12/2012 1:16:03 AM. Recipe ID 45703. Report a problem with this recipe.
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      Title: Chocolate walnut cakes with vanilla cream pt 1
 Categories: None
      Yield: 9 Servings
 
MMMMM-------------------CHOCOLATE WALNUT CAKES------------------------
           Softened unsalted butter;
           -for preparing the molds
     10 oz Semisweet chocolate;
           -coarsely chopped
    1/4 c  Water
      3 tb Cognac or brandy
      1 c  Plus 2 tablespoons sifted
           -cake flour (not
           -self-rising)
    3/4 c  Walnuts
      3 tb Unsweetened alkalized cocoa
           -powder
    1/4 ts Salt
     18 tb (2 sticks plus 2
           -tablespoons) unsalted
           -butter, sightly softened
      1 c  Granulated sugar; used in
           -two separate measurements
      1 tb Vanilla extract
      5 lg Eggs; separated (at room
           -temperature)

MMMMM----------------------CHOCOLATE GLAZE---------------------------
     10 oz Semisweet chocolate; finely
           -chopped
  1 1/4 c  Heavy (whipping) cream
      3 tb Light corn syrup
      2 ts Cognac or brandy
  1 1/2 ts Vanilla extract

MMMMM-----------------------VANILLA CREAM----------------------------
  2 1/4 c  Heavy (whipping) cream
      5 ts Granulated sugar
      1 ts Vanilla extract

MMMMM--------------------------GARNISH-------------------------------
           Unsweetened cocoa powder
 
  YIELD: 9 miniature fluted tube cakes DIFFICULTY:** PREPARATION: 1 1/2
  hours plus baking time. Recipe From: Chocolatier Magazine SPECIAL
  EQUIPMENT: A Bundt-lette(R) cake pan, available by mail from: Maid of
  Scandinavia, 3244 Raleigh Avenue, Minneapolis, MN 55416;
  800-328-6722, in MN call 800-851-1121. Write or call for a catalog.
  
  Make the chocolate walnut cakes:
  
  1.Position a rack in the center of the oven and preheat to 400
  degrees F. Generously brush the inside of six 1-cup fluted tube molds
  in a Bundt-lette(R) cake pan with softened butter. Do not flour the
  molds. (Please note that the pan will be used twice. There is enough
  cake batter to make 9 small cakes.)
  
  2.In the top of a double boiler set over hot, not simmering, water,
  melt the chocolate with the water and cognac. Stir occasionally until
  smooth. Remove the top part of the double boiler from the bottom and
  cool the chocolate mixture for about 10 minutes, until tepid.
  
  3.In a food processor fitted with the metal chopping blade, combine
  the flour, walnuts, cocoa and salt. Process for 10 to 15 seconds,
  until the walnuts are coarsely ground. Transfer the flour/walnut
  mixture to a small bowl.
  
  4.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the
  paddle attachment, beat the butter and 3/4 cup plus 2 tablespoons of
  the sugar for 1 to 2 minutes, until creamy. Do not overbeat. Beat in
  the vanilla. One at a time, add the egg yolks, beating well after
  each addition. Add the melted chocolate mixture and beat until
  blended. Scrape the bottom and side of the bowl with a rubber spatula.
  
  5.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the
  wire whip attachment, beat the egg whites at low speed, until frothy.
  Gradually increase the speed to medium-high and beat the whites until
  soft peaks start to form. One teaspoon at a time, add the remaining 2
  tablespoons of sugar and continue beating the whites until stiff,
  shiny peaks form.
  
  6.Fold one-third of the whites along with one-third of the
  flour/walnut mixture into the batter. One-third at a time, gently
  fold in the remaining egg whites and the flour/walnut mixture.
  
  7.Reserve one-third of the batter for baking the second batch of
  cakes. Spoon the remaining batter, dividing it equally, into the
  buttered molds. The batter should fill each mold to 1/4-inch below
  the top of the tube in each mold.
  
  8.Bake the first batch of cakes for 10 to 15 minutes, until a
  toothpick inserted into the center of each cake comes out with creamy
  moist crumbs clinging to it. Do not overbake.
  
  9.Cover the top of the Bundt-lette(R) pan with a rectangular wire
  rack or a cutting board. Invert the pan holding the rack in place so
  that the hot cakes come out right side up onto the rack.
  
  10.Wash the pan and cool it under cold water. Generously butter three
  of the 1-cup molds with softened butter. Spoon the remaining batter
  into the prepared
  
  continued in part 2
 




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Recipe ID 45703 (Apr 03, 2005)

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