Chocolate Walnut Cakes With Vanilla Cream Pt 2
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Chocolate Walnut Cakes With Vanilla Cream Pt 2
  Chocolate    Cakes    Vanilla    Walnuts    Creams  
Last updated 6/12/2012 1:16:03 AM. Recipe ID 45704. Report a problem with this recipe.
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      Title: Chocolate walnut cakes with vanilla cream pt 2
 Categories: None
      Yield: 9 Servings
 
           See part 1
 
  molds. Bake and unmold the cakes in the same manner as the previous
  batch of cakes.
  
  Make the chocolate glaze:
  
  1.Put the chocolate in a medium bowl. In a small saucepan, set over
  medium heat, heat the cream and corn syrup, stirring constantly with
  a wooden spoon, until the mixture comes to a boil. Pour the hot cream
  over the chocolate. Let the mixture stand for 30 seconds to melt the
  chocolate. Gently whisk until smooth. Stir in the cognac and vanilla.
  
  Glaze the warm chocolate cakes:
  
  1.Arrange the chocolate cakes so that they are all on one wire rack.
  Set the rack with the cakes over a baking sheet. Spoon the warm
  chocolate glaze over the chocolate cakes, coating them completely.
  
  Decorate the chocolate cakes (optional):
  
  1.If the chocolate cakes are not going to be served warm, they can be
  decorated in the following manner. Lift up the rack with the glazed
  cakes and transfer it to a clean baking sheet. Put the baking sheet
  with the glazed cakes in the refrigerator and chill for 5 to 10
  minutes, to set the glaze.
  
  2.Scrape up some of the leftover glaze from the used baking sheet and
  spoon some of it into a small paper cone or a pastry bag fitted with
  a coupling and a small writing tip (such as Ateco #1). Pipe thin
  lines of chocolate over the top of each glazed cake. Store the
  decorated glazed cakes under a glass cake dome or a large upturned
  bowl for up to 3 days at room temperature.
  
  Prepare the vanilla cream:
  
  1.In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer, using
  the wire whip attachment, whip the cream, sugar and vanilla until
  soft mounds barely start to form and the cream is still pourable. Do
  not overwhip.
  
  To serve the warm or cooled chocolate cakes:
  
  1.Using a pancake spatula, transfer the cakes to the center of nine
  dinner plates. Carefully spoon some of the vanilla cream around the
  base of each cake. Put some cocoa powder in a sugar shaker. Lightly
  sprinkle cocoa powder over the vanilla cream and around the plate
  borders. Serve immediately.
  




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Recipe ID 45704 (Apr 03, 2005)

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