Chocolate Gift Cakes for Inside the Carriage - heavy cream

Method

• Ganache: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan.
• Place the chopped chocolate in a medium-sized mixing bowl.
• Gradually pour about half of the hot cream over the chocolate.
• Let stand for 30 seconds to melt chocolate.
• Slowly whisk it until smooth and homogenous.
• Add the remaining cream gradually--the shock of the hot cream can cause the fat in the chocolate to separate or break, if added too quickly--and mix until all of it is incorporated and the ganache is smooth and homogenous.
• It should be thick, shiny and smooth.
• Add the Grand Marnier and mix to fully incorporate.
• Pour the ganache onto a parchment paper-lined baking sheet to cool.
• When the ganache has cooled to the consistency of toothpaste but is still easily spreadable, it is ready to be used.
• If the ganache has set too much, soften it by heating a small amount in a saucepan placed over medium heat until melted.
• Then quickly, but gently, stir the melted ganache into the harder, cooler ganache.
• If its still too hard, repeat the procedure until the desired consistency is reached.
• Cake layer: Preheat the oven to 325 degrees F. In a medium bowl with an electric mixer, combine corn syrup, egg yolks, butter and almond flour.
• Beat at medium high speed until light and fluffy.
• Add dark rum (or substitute vanilla and orange zest).
• In a large bowl with an electric mixer beat egg whites until foamy.
• Add sugar 1 tablespoon at a time.
• Increase mixer speed to medium high and whip to stiff but not dry peaks, about 7 minutes.
• Fold the meringue into the butter mixture all at once.
• Using a rubber spatula fold up from the bottom of the bowl, careful not to deflate the meringue.
• When the two mixtures are just incorporated, add the warm chocolate.
• Fold again, carefully.
• Use a whisk, if the meringue does not fold in well.
• Pour the batter into a parchment paper-lined baking sheet and spread it evenly to the edges with a rubber spatula.
• Careful not to smash the batter or it will lose its air and the cake will be flat and chewy.
• Bake until the cake springs back when touched, or a tester inserted in the center comes out clean, about 35 minutes.
• Cool cake in the pan on a wire rack.
• The cake will collapse slightly as it cools.
• Using an offset spatula spread the ganache onto the cake layer.
• Spread the ganache all the way to the edges.
• If the cake is uneven, use the ganache to make it flat and even as possible.
• Place the cake in the refrigerator and allow the ganache to harden, about 20 minutes.
• Then use the offset spatula to make the edges as clean and straight as possible.
• Place the frosted cake in the refrigerator for about 1 hour to set.
• When ready to serve, remove cake from the refrigerator and allow to come to room temperature for at least 30 minutes before serving.
• Heat a chefs knife in hot water; wipe off excess water and cut cake into the serving size preferred.
• Decorations: Spread about a 1/16-inch thick layer of the tempered chocolate over a transfer sheet (see note below).
• Use a chefs knife to cut the chocolate, but not the transfer sheet, to match the size of the cake pieces.
• Set aside and let the chocolate set about 15 minutes to an hour, depending on the air temperature.
• When the chocolate has set, lift each pre-cut piece from the transfer sheet and place it, design side up, on top of the individual cake serving
• Referrals for transfer sheets should go to: http://www.jacquestorres.com Team Torres, LLC 212/489-4847 phone 212/489-0142 fax PO Box 303, New York, NY 10101-0303