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Correo Electrónico
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Ingredientes
- 2 1/2 c. whipping cream
- 1 1/4 lb bittersweet (not unsweetened) or possibly semisweet chocolate,minced
- 1/2 c. sugar
- 1/3 c. water
- 1/2 c. finely minced pitted prunes (about 3 ounces)
- 1/4 c. Cognac Armagnac or possibly other brandy
- 1 3/4 c. unbleached all purpose flour
- 1/2 c. unsweetened cocoa pwdr
- 3/4 tsp baking soda
- 1/4 tsp baking pwdr
- 1/4 tsp salt
- 1/2 c. plus 2 Tbsp. (1 1/4 sticks) unsalted butter, roomtemperature
- 2 c. sugar
- 3 lrg Large eggs room temperature
- 1 ounce unsweetened chocolate melted
- 1 1/4 c. buttermilk room temperature Unsweetened cocoa pwdr
- 1/4 c. unsalted butter cut into pcs (1/2 sticks)
- 2 ounce imported lowfat milk chocolate minced
Direcciones
- For Filling: Scald cream in heavy medium saucepan over medium heat.
- Remove pan from heat. Add in chocolate and whisk till melted and smooth.
- Pour filling into large bowl. Chill till filling is very thick but
- still spreadable, stirring occasionally, about 1 1/2 hrs.
- For Syrup: Bring sugar, water and minced prunes to boil in heavy small saucepan over medium heat, stirring till sugar dissolves. Boil 1 minute.
- Remove from heat. Add in Cognac. Cover and let mix steep 1 hour.
- Strain, reserving prunes and syrup separately.
- For Cake: Position rack in center of oven and preheat oven to 350F. Butter 11x17 1/2-inch cookie sheet with 1-inch-high sides. Line cookie sheet with parchment. Butter parchment and dust with flour, tapping out excess.
- Sift first 5 ingredients into medium bowl. Using electric mixer, cream 1/2 c. plus 2 Tbsp. butter in large bowl. Gradually beat in sugar
- (mix will be grainy). Add in Large eggs 1 at a time, beating well after each addition. Fold in melted unsweetened chocolate and prunes reserved from syrup. Stir in flour mix alternately with buttermilk, beginning and ending with dry ingredients and scraping down sides of bowl. Transfer batter to prepared pan, spreading proportionately. Bake till tester inserted in center comes out clean, about 25 min.
- Dust parchment sheet with cocoa pwdr. Run knife around edges of pan to loosen cake. Cold cake in pan on rack 15 min. Turn cake out onto prepared parchment sheet. Peel parchment off cake bottom. Cold completely.
- Trim 1/2 inch off each short edge of cake. Cut remainder of cake into three 5x10 1/2-inch rectangles (there will be some cake left over). Place
- 1 cake layer onto 4 1/2x10-inch cardboard rectangle. Brush cake with 3 Tbsp. syrup. Spread 3/4 c. filling over. Place second cake layer atop filling. Brush with 3 Tbsp. syrup. Spread 3/4 c. filling over. Top with third cake layer. Brush with 3 Tbsp. syrup. Spread
- 1 c. filling over top and sides of cake to coat. Refrigeratecake till coating is hard, 45 min.
- Heat remaining filling in heavy small saucepan over low heat. Add in 1/4 c.
- butter and whisk till butter melts and mix is smooth. Refrigeratetill glaze is slightly thickened but still pourable, stirring occasionally, about 15 min.
- Transfer cake on cardboard base to rack set over large piece of foil.
- Pour glaze over top and sides of cake, smoothing sides only. Let stand 15
- min.
- Heat lowfat milk chocolate in heavy small saucepan over low heat, stirring constantly. Pour chocolate into small parchment cone. Cut off tip to create small opening. Pipe chocolate lines 1/2 inch apart crosswise over top of cake. Starting at 1 short edge 3/4 inch from long edge, draw tip of small sharp knife through chocolate lines to second short edge.
- Starting at second short edge 3/4 inch from first line, draw knife tip through lines in opposite direction. Continue drawing knife tip through chocolate lines, spacing drawn lines 3/4 inch apart and reversing direction each time, creating chevron pattern.
- Transfer cake to platter. Spoon all glaze left on foil into pastry bag fitted with 1/4-inch (no. 3) star tip. Pipe shell pattern unto platter around base of cake. Chill 1 hour. (Can be prepared 2 days ahead.
- Cover cake loosely and chill. Bring cake to room temperature before
- serving.)
- Serves 8.
