Truffle trio pt 1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Bittersweet chocolate; coarsely chopped |
| 9 | tablespoons | Unsalted butter; cut into tablespoons |
| 8 | larges | Eggs; separated, at room temperature |
| ¼ | cup | Plus 3 tablespoons granulated sugar, divided |
| 2 | tablespoons | All-purpose flour |
| WHITE CHOCOLATE TRUFFLE LAYER: | ||
| 1 | pounds | White chocolate; coarsely chopped |
| ¾ | cup | Heavy cream |
| 3 | tablespoons | Poire Willliams liqueur |
| MILK CHOCOLATE TRUFFLE LAYER: | ||
| 1 | pounds | Milk chocolate; finely chopped |
| ¾ | cup | Heavy cream |
| 3 | tablespoons | Bailey's Irish Cream liqueur |
| BITTERSWEET CHOCOLATE TRUFFLE LAYER: | ||
| 1 | pounds | Bittersweet chocolate; finely chopped |
| 1 | cup | Heavy cream |
| 6 | tablespoons | Pure maple syrup |
| Cocoa powder | ||
| Whipped cream | ||
Directions
MOIST CHOCOLATE CAKE
GARNISH
YIELD: 10 servings DIFFICULTY: *** PREPARATION: 2 hours plus chilling times. SPECIAL EQUIPMENT: One 8½-inch springform pan.
Make the moist chocolate cake:
1.Position a rack in the center of the oven and preheat to 350 degrees F.
Butter the bottom and sides of a 17 ½ -by 11 ½-inch jelly-roll pan.
Line the bottom of the pan with baking parchment or waxed paper. Dust the sides of the pan with flour and tap out the excess.
2.Melt the chocolate with the butter according to the directions in the Chocolate Melting Tips; set aside.
3.In a 4 ½-quart bowl of a heavy-duty elec trio mixer, using the wire whip attachment, beat the yolks with 3 tablespoons of the sugar on high speed until pale, 3 to 4 minutes. At low speed, beat in the melted chocolate mixture; increase the speed to medium and continue to beat for 2 minutes, until the mixture is silky and shiny. Remove the bowl from the mixer stand and sprinkle the flour over the chocolate batter (do not mix it in).
4.In a grease-free 4 ½-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 continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining ¼ cup of sugar and continue to beat the whites until they are stiff and glossy. Using a balloon whisk or rubber spatula, fold the beaten whites (along with the flour) into the chocolate mixture one-third at a time. Scrape the batter into the prepared pan and spread it into an even layer with an offset metal cake spatula.
5.Bake the cake for 20 to 25 minutes, until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 15 minutes. Run a small knife around the sides of the pan and invert the cake onto a wire rack. Peel the paper off the cake and allow it to cool completely.
Make the white chocolate truffle layer: 1.Place the white chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
Gently stir until smooth; stir in the Poire Williams liqueur.
Begin to assemble the cake:
1.Using the bottom of an 8 ½-inch springform pan as a guide, cut out two 8 ½-inch rounds from the moist chocolate cake layer. Place one of the rounds in the bottom of the spring-form pan. Scrape the white chocolate truffle mixture onto the cake round and spread it into an even layer.
Freeze the cake for 1 hour, until set.
Make the milk chocolate truffle layer: 1.Place the milk chocolate in a medium bowl. In a small saucepan over median heat, bring the cream to a gentle boil. Pour the hot cream over continued in part 2