Chocolate Ganache Cake

Source: The Professional Pastry Chef by Bo Friberg. Third Ed.

Makes 32 servings.

Preparation time: 24 hours

Tips: Serve with "Cookie Butterflies" and "Raspberry sauce".

Ingredients

Preparation

BAKED CHOCOLATE SHEET : base, makes 2

6 whole eggs, separated

4 ounces granulated sugar (about 1/2 cup)

6 ounces sweet dark chocolate, melted

1 ounce bread flour (about 1/4 cup unsifted)

CHOCOLATE TULIP PASTE: (dark of ribbon)

4 ounces unsalted butter (1 stick), softened

4 ounces powdered sugar (1 cup), sifted

1/2 cup egg whites, about 4 egg whites (room temperature)

1/2 teaspoon vanilla extract

3 ounces bread flour (about 3/4 cups unsifted), sifted

2 1/2 ounces unsweetened cocoa powder (3/4 cup), sifted

RIBBON SPONGE BASE: (light of ribbon)

5 whole eggs

6 ounces granulated sugar (3/4 cup + 1 Tbs.)

6 ounces blanched almonds, finely ground

2 ounces bread flour ( 1/2 cup unsifted)

4 egg whites (1/2 cup)

2 ounces unsalted butter (1/2 stick), melted

CHOCOLATE GANACHE FILLING:

28 ounces sweet dark chocolate (1 lb. 12 ounces), high quality

6 ounces unsweetened chocolate

5 cups heavy or whipping cream

8 egg yolks

3 ounces granulated sugar (about 1/3 cup or 6 Tbs.)

1/2 cup honey ( 6 ounces)

1/3 cup Frangelico liqueur ( hazelnut liquor)

32 Cookie Butterflies, for decoration (see note 3)

Raspberry sauce (optional) (see note 4)

YOU WILL NEED:

Two 10-inch ring removable ring cake molds.

Two about 12"x15" Teflon sheets.

Trowel or decorating comb with square notches spaced 1/8-inch apart.

Wax paper, cookie sheets, space in the freezer to accommodate the Teflon sheets temporary.

CAKE ASSEMBLY: (find all batter preparations at end of assembly instructions)

1. Prepare molds by greasing bottoms of 10-inch cake molds. Place a circle of wax paper and slightly grease paper on top. Cut some 2-inch wide strips of wax paper to LATER line the inside rims all around.

2. Prepare and bake CHOCOLATE SHEET (base of cakes) as indicated below and reserve.

3. Prepare CHOCOLATE TULIP PASTE (dark stripes of ribbon cake).

4. Spread the CHOCOLATE TULIP PASTE evenly over two silicone baking mats, covering them completely; the paste should be approximately 1/16 inch (2 mm) thick. Use a decorating comb or trowel with square notches spaced 1/8 inch (3 mm) apart to remove half of the paste in straight lines diagonally on each sheet. When using a trowel you must make several passes over the sheet. A easy way to keep the lines straight as you do this is to place a ruler balanced on top of two pieces of wood ( or any object) about 1 inch high positioned at each of the short ends of the silicone mat. Use the ruler as a guide for the trowel.

5. Lift up the silicone mats by the edge, place them on top of a firm tray , and place in the freezer to firm the Tulip Paste while you prepare the RIBBON SPONGE BASE (white of ribbon cake) . If you are not proceeding to the next step immediately, the prepared silicone mats can be left at room temperature for several hours. Place them in the freezer for few minutes to firm the paste when you are ready to resume.

6. Place the mats on top of inverted sheet pans. Divide the Ribbon Sponge Base between the two mats, spreading it out evenly on top of the chocolate lines. Tap the pans quite firmly against the table to set the batter and remove air bubbles.

7. Bake immediately at 550 F degrees for approximately 4 minutes or until the sponge begins to color slightly ( I place the pans high in the oven, away from the bottom oven coil).

8. Dust flour lightly over the top of the sponge sheets. Invert then onto sheets of wax or baking paper and let cool for 2 minutes. Carefully peel away the silicone mats. Spray or brush melted cocoa butter over the pattern side of the sheets. The cocoa butter (see note 1) will keep the sheets flexible and at the same time, prevent them from sticking to the forms or rings when the sheets are used in assembling cakes or other desserts. Cover the Ribbon Sponge Sheets with plastic wrap or wax paper, place inside plastic bag and store in the refrigerator for up to one week, or in the freezer for up to one month, until needed. (These TWO sheets will easily make 4 (10 inch) cakes and have some left over for other use.)

9. Place reserved BASE cakes, one at bottom of each pan. Line inside rings with wax strips. Cut 1 3/4-inch strips, lengthwise, from the Ribbon Sponge Sheets. The ribbon will run diagonally on the cake. Place the ribbon Sponge strips inside the rings so that the striped side is against the ring.

10. Prepare CHOCOLATE GANACHE FILLING. Divide filling between the two cake rings and smooth the tops to make them even. Take extra care, because the cakes will not be iced but simply dusted with unsweetened cocoa powder to finish. Place cardboard circles on top of the rings to cover the cakes. Chill in refrigerator for a minimum of two hours to set the filling.

11. Remove the cake rings and peel away the paper strips. Sift cocoa powder lightly over the tops of the cakes. Cut each cake into 16 servings, using a knife dipped in hot water. Wipe the knife and dip it in hot water after each cut. Place a Butterfly at the edge of each slice, pressing them into the cake gently so they stick. Serve with a tablespoon raspberry sauce on the side if desire.

PREPARATION OF VARIOUS BATTERS:

BAKED CHOCOLATE SHEET (base).

1. Beat the egg yolks with half of the sugar until light and fluffy. Set aside.

2. Whip the egg whites to a foam. Gradually add the remaining sugar and whip to soft peaks.

3. Combine the melted chocolate with the egg yolk mixture. Carefully fold the egg whites and sifting the flour.

4. Divide the batter evenly between the cake pans. Bake immediately at 375 F degrees for approximately 12 minutes or until baked through. Let cool. Remove base cake from mold, peel waxed paper. Bases can be refrigerate for 1 week or freeze for 1 month in sealed plastic bag for later use. Reserve and proceed.

CHOCOLATE TULIP PASTE.

1. Cream the butter and powdered sugar together. Gradually incorporate the egg whites and vanilla.

2. Sift the flour with the cocoa powder. Add to the paste and mix just until incorporated; do not overmix.

3. Store covered in the refrigerator until ready to use. Tulip Paste will keep for several weeks.

RIBBON SPONGE BASE.

1. Place the whole eggs and the sugar in a bowl. Set the bowl over simmering water. Heat the mixture to 120F (49C) degrees while stirring constantly. Remove from the heat and whip at high speed for 1 minute.

2. Thoroughly combine the ground almonds and flour. Reserve.

3. Whip the egg whites until they have the appearance of snow (the egg whites should be very thick and foamy but should not hold a peak).

4. Carefully fold the reserved almond mixture into the whipped whole egg mixture. Stir in the melted butter. Gradually fold the egg whites into this mixture.

CHOCOLATE GANACHE FILLING.

1. Chop the sweet and unsweetened chocolates into small chunk. Place in a bowl set over simmering water and melt together. Set aside, but keep warm.

2. Whip the heavy cream until soft peaks form. Reserve.

3. Whip the egg yolks with the sugar for about 2 minutes; the mixture should be light and fluffy. Bring the honey to a boil, and gradually pour it into the egg yolks while whipping. Continue whipping until cold. Fold in the reserved chocolate and the Frangelico liqueur. Quickly stir in the whipped cream.

NOTES : 1) Wax paper around the rim prevents the ribbon from sticking to ring without the cocoa butter, omit if not available.

2) Complete Cake freezes well for up to 1 month.

3) Cookie Butterflies found under "Cookies".

4) Raspberry Sauce found under "Sauces".

Makes (2) 10-inch cakes, about 16 slices per cake.