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Receta Chocolate Walnut Cakes With Vanilla Cream Pt 1
by Global Cookbook

Chocolate Walnut Cakes With Vanilla Cream Pt 1
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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

  1. YIELD: 9 miniature fluted tube cakes DIFFICULTY:** PREPARATION: 1 1/2 hrs plus baking time. Recipe
  2. Bundt-lette(R) cake pan, available by mail from: Maid of Scandinavia, 3244
  3. 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.
  4. (Please note which the pan will be used twice. There is sufficient cake batter to make 9 small cakes.)
  5. 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.
  6. Remove the top part of the double boiler from the bottom and cold the chocolate mix for about 10 min, till tepid.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 7.Reserve one-third of the batter for baking the second batch of cakes.
  12. Spoon the remaining batter, dividing it equally, into the buttered molds.
  13. The batter should fill each mold to 1/4-inch below the top of the tube in each mold.
  14. 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.
  15. 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.
  16. 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
  17. continued in part 2