Yield: 4 servings
|1 cup||Simple syrup|
|1 pounds||Chocolate, chopped|
|Chocolate Genoise cake|
|Frosting (previous recipe)|
Combine syrup and Kirsch, to taste, for moistening cake.
In a bowl set over a saucepan of hot but not boiling water, melt chocolate, stirring frequently. Set aside to cool and thicken to a pourable consistency. Fill a pastry bag fitted with smallest tip with chocolate. Pipe out neat small designs onto waxed paper; let solidify at room temperature.
To assemble cake: slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup.
Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs.
Yield: 8 to 10 servings
ESSENCE OF EMERIL SHOW #EE95