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CAKE - Le Gateau au Chocolat 'Eminence Brune' (Julia)
Nb persons: 8
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Le Gateau au Chocolat 'Eminence Brune' Chocolate Cream Cake Published: August 13, 2004 EMAIL PRINT Adapted from ''Julia Child's Kitchen,'' Alfred Knopf, 1975 | |
2 teaspoons | instant espresso |
1/4 cup | boiling water |
7 ounces | semisweet chocolate |
2 ounces | unsweetened chocolate |
4 large | eggs, separated |
1 cup | extra fine sugar plus 2 tablespoons |
4 ounces | soft unsalted butter |
1/4 teaspoon | cream of tartar |
Pinch | salt |
3/4 cup | cornstarch |
Filling and frosting (see recipe below). 1.Preheat oven to 350 degrees. Butter two 8-inch cake pans; place wax paper in bottom of each, and then butter and flour. 2.Blend coffee and water in top of double boiler over simmering water. Remove from heat. Add chocolates; cover and set aside to melt. 3.Beat yolks and gradually add 1 cup sugar. Continue beating until yolks are thick, pale yellow. 4.Beat melted chocolate until smooth. Beat in butter, 2 tablespoons at a time; gradually beat chocolate and butter into yolk mixture. 5.Beat whites until foamy; beat in cream of tartar and salt. Continue beating until whites form soft peaks; gradually beat in 2 tablespoons of sugar and beat until whites form stiff, shiny peaks. Sift on 1/4 of cornstarch and scoop on 1/4 of whites; stir with spatula. Scoop rest of whites on top; sift on 2 of remaining cornstach and fold. Sift half of remaining cornstach on top and fold in; sift on remaining cornstarch and fold to blend. 6.Spoon batter into pans and smooth. Bang once on work surface to settle batter, then bake for 15 minutes. A cake tester inserted near the edges should come out clean. Cool pans on racks. Wrap and chill for an hour before unmolding. Chocolate Filling and Glaze | |
4 ounces | semisweet chocolate |
1 ounce | unsweetened chocolate |
1 teaspoon | instant espresso |
2 tablespoons | boiling water |
2 ounces | unsalted butter |
1.Melt chocolates with coffee and water; beat in butter. If mixture is too liquid to spread, beat over cold water until lightly thickened.
2.Unmold one layer of cake onto serving plate and spread top with 1/4 inch of icing. Unmold second layer on top of first and cover top and sides with remaining frosting. Serve, refrigerate or freeze. Return to room temperature before serving.
Yield: 8 servings.
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