Chocolate Eminence
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
60
Spice
50
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
170 g
Bittersweet Chocolate3 tbsps
Water5 large
Egg (separated)1 cup
Granulated Sugar1 pinch
Salt340 g
Milk Chocolate1.5 cups
Heavy Cream1 cup
Sugar1 tsp
Lemon JuiceDirections:
1
Special equipment: A 12 by 18-inch jelly roll pan, buttered and lined with buttered paper Heat the oven to 350 degrees F
2
Position a rack at the middle level
3
Cut the chocolate finely and combine it with the water in a heat-proof bowl
4
Place the bowl over a pan of hot, but not simmering, water and stir occasionally until the chocolate is melted and the mixture is smooth
5
In the bowl of an electric mixer fitted with the whip, beat the yolks with half the sugar until very light
6
In a separate bowl, beat the egg whites with the salt until they are just beginning to hold a very soft peak, then beat in the remaining sugar in a slow stream, beating faster
7
Mix the chocolate mixture into the yolks, then fold in the egg whites
8
Pour the batter into the prepared pan and smooth the top
9
Bake the layer for about 15 minutes, until firm to the touch
10
Remove the pan from the oven and loosen the cake with a small, sharp knife
11
Pulling on the paper, slide the layer on the work surface to cool, about 20 minutes
12
For the Ganache: Cut chocolate finely and set aside
13
Bring cream and butter to a boil; remove from heat and add chocolate
14
Whisk until smooth and refrigerate until thickened
15
For the Praline: Combine sugar and lemon juice in a medium pan and stir well to mix
16
Place over low heat and stir occasionally until sugar is melted and caramelized
17
Stir in hazelnuts and scrape mixture to a buttered pan
18
Allow to cool and harden, then break up and grind to a coarse powder in the food processor
19
To assemble cake, cut layer into 2 (9-inch) disks and dice scraps
20
Whip the ganache on the mixer with the whip to lighten it
21
Place 1 cake layer on a cardboard and spread with 1/3 of the ganache
22
Sprinkle with half of the praline and the cake scraps
23
Sprinkle the cake scraps with more pralines
24
Spread another third of the ganache on the praline and top with the other layer
25
Use the rest of the ganache to enclose the whole cake and press chocolate shavings against the side of the cake
26
Dust top of cake with cocoa powder and mark a lattice pattern in the cocoa with a serrated knife