Emprimir
Correo Electrónico
Add a photoRaciónes: 9
Ingredientes
- Softened unsalted butter, for preparing the molds
- 10 ounce Semisweet chocolate, coarsely minced
- 1/4 c. Water
- 3 Tbsp. Cognac or possibly brandy
- 1 c. Plus 2 Tbsp. sifted cake flour (not self-rising)
- 3/4 c. Walnuts
- 3 Tbsp. Unsweetened alkalized cocoa pwdr
- 1/4 tsp Salt
- 18 Tbsp. (2 sticks plus 2 Tbsp.) unsalted butter, sightly softened
- 1 c. Granulated sugar, used in two separate measurements
- 1 Tbsp. Vanilla extract
- 5 lrg Large eggs, separated (at room temperature)
- 10 ounce Semisweet chocolate, finely minced
- 1 1/4 c. Heavy (whipping) cream
- 3 Tbsp. Light corn syrup
- 2 tsp Cognac or possibly brandy
- 1 1/2 tsp Vanilla extract
- 2 1/4 c. Heavy (whipping) cream
- 5 tsp Granulated sugar
- 1 tsp Vanilla extract Unsweetened cocoa pwdr
Direcciones
- YIELD: 9 miniature fluted tube cakes DIFFICULTY:** PREPARATION: 1 1/2 hrs plus baking time. Recipe
- Bundt-lette(R) cake pan, available by mail from: Maid of Scandinavia, 3244
- Make the chocolate walnut cakes:1.Position a rack in the center of the oven and preheat to 400 degrees F. Generously brush the inside of six 1-c. fluted tube molds in a Bundt-lette(R) cake pan with softened butter. Don't flour the molds.
- (Please note which the pan will be used twice. There is sufficient cake batter to make 9 small cakes.)
- 2.In the top of a double boiler set over warm, not simmering, water, heat the chocolate with the water and cognac. Stir occasionally till smooth.
- Remove the top part of the double boiler from the bottom and cold the chocolate mix for about 10 min, till tepid.
- 3.In a food processor fitted with the metal chopping blade, combine the flour, walnuts, cocoa and salt. Process for 10 to 15 seconds, till the walnuts are coarsely grnd. Transfer the flour/walnut mix to a small bowl.
- 4.In a 4 1/2-qt bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter and 3/4 c. plus 2 Tbsp. of the sugar for 1 to 2 min, till creamy. Don't overbeat. Beat in the vanilla. One at a time, add in the egg yolks, beating well after each addition. Add in the melted chocolate mix and beat till blended. Scrape the bottom and side of the bowl with a rubber spatula.
- 5.In a 4 1/2-qt bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed, till frothy. Gradually increase the speed to medium-high and beat the whites till soft peaks start to create. One tsp. at a time, add in the remaining 2 Tbsp. of sugar and continue beating the whites till stiff, shiny peaks form.
- 6.Fold one-third of the whites along with one-third of the flour/walnut mix into the batter. One-third at a time, gently mix in the remaining egg whites and the flour/walnut mix.
- 7.Reserve one-third of the batter for baking the second batch of cakes.
- Spoon the remaining batter, dividing it equally, into the buttered molds.
- The batter should fill each mold to 1/4-inch below the top of the tube in each mold.
- 8.Bake the first batch of cakes for 10 to 15 min, till a toothpick inserted into the center of each cake comes out with creamy moist crumbs clinging to it. Don't overbake.
- 9.Cover the top of the Bundt-lette(R) pan with a rectangular wire rack or possibly a cutting board. Invert the pan holding the rack in place so which the warm cakes come out right side up onto the rack.
- 10.Wash the pan and cold it under cool water. Generously butter three of the 1-c. molds with softened butter. Spoon the remaining batter into the prepared
- continued in part 2
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 9 servings | |
| Calories 747 | |
| Calories from Fat 481 | 64% |
| Total Fat 56.42g | 71% |
| Saturated Fat 32.55g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 141mg | 6% |
| Potassium 637mg | 18% |
| Total Carbs 64.79g | 17% |
| Dietary Fiber 11.0g | 37% |
| Sugars 27.83g | 19% |
| Protein 14.61g | 23% |
