Mocha Cake With Malted Semifreddo
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
52
Sourness
42
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
3 tbsps
Water (hot)2 cup
Granulated Sugar1 tsp
Salt2 cup
Heavy Cream (chilled)1 tsp
Vanilla1 cup
Malted Milk (powder)Directions:
1
Make cake: Preheat oven to 350°F
2
Oil a 15- by 10- by 1-inch baking pan and line bottom lengthwise with a large piece of wax paper, allowing a 2-inch overhang on each end
3
Stir together espresso powder and hot water in a heavy saucepan until coffee is dissolved
4
Add chocolate and melt over low heat, stirring, until smooth
5
Remove from heat and cool to room temperature
6
Beat together yolks, 1/3 cup sugar, and 1/8 teaspoon salt in a large bowl with a handheld electric mixer at moderately high speed until thick and pale, 5 to 7 minutes
7
Beat in melted chocolate
8
Beat whites with remaining 1/8 teaspoon salt in another large bowl with cleaned beaters until they just hold soft peaks
9
Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks
10
Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly
11
Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch and springs back when gently pressed, 12 to 14 minutes
12
Cover cake with 2 layers of dampened paper towels and let stand in pan on a rack 3 minutes, then remove towels and cool completely
13
Loosen edges with a sharp knife
14
Sift cocoa powder evenly over top of cake and overlap 2 layers of wax paper lengthwise over cake
15
Invert a baking sheet over cake, then invert cake onto it, gently peeling off wax paper now on top
16
Lightly oil loaf pan and line with 2 (24-inch-long) crisscrossed sheets of plastic wrap, letting excess hang over all sides
17
Using outside of loaf pan as a stencil, cut a rectangle from cake to line bottom of pan
18
Cut another rectangle for top of cake
19
Cut 2 pieces of cake to line long sides of pan, then 2 more for short sides
20
Fit all cake pieces (except top piece) into pan, cocoa sides against pan, pressing gently to help adhere
21
Wrap top piece of cake in plastic wrap and cover cake in pan with plastic-wrap overhang, then freeze cake while making semifreddo
22
Preheat oven to 350°F
23
Oil a 15- by 10- by 1-inch baking pan and line bottom lengthwise with a large piece of wax paper, allowing a 2-inch overhang on each end
24
Stir together espresso powder and hot water in a heavy saucepan until coffee is dissolved
25
Add chocolate and melt over low heat, stirring, until smooth
26
Remove from heat and cool to room temperature
27
Beat together yolks, 1/3 cup sugar, and 1/8 teaspoon salt in a large bowl with a handheld electric mixer at moderately high speed until thick and pale, 5 to 7 minutes
28
Beat in melted chocolate
29
Beat whites with remaining 1/8 teaspoon salt in another large bowl with cleaned beaters until they just hold soft peaks
30
Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks
31
Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly
32
Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch and springs back when gently pressed, 12 to 14 minutes
33
Cover cake with 2 layers of dampened paper towels and let stand in pan on a rack 3 minutes, then remove towels and cool completely
34
Loosen edges with a sharp knife
35
Sift cocoa powder evenly over top of cake and overlap 2 layers of wax paper lengthwise over cake
36
Invert a baking sheet over cake, then invert cake onto it, gently peeling off wax paper now on top
37
Lightly oil loaf pan and line with 2 (24-inch-long) crisscrossed sheets of plastic wrap, letting excess hang over all sides
38
Using outside of loaf pan as a stencil, cut a rectangle from cake to line bottom of pan
39
Cut another rectangle for top of cake
40
Cut 2 pieces of cake to line long sides of pan, then 2 more for short sides
41
Fit all cake pieces (except top piece) into pan, cocoa sides against pan, pressing gently to help adhere
42
Wrap top piece of cake in plastic wrap and cover cake in pan with plastic-wrap overhang, then freeze cake while making semifreddo
43
Make semifreddo: Beat together eggs and brown sugar in a metal bowl set over a saucepan of simmering water with electric mixer at medium speed until mixture registers 160°F on an instant-read thermometer, 6 to 8 minutes
44
Remove bowl from heat and chill mixture until cool, about 10 minutes
45
Mix together cream, vanilla, and malted milk powder in a separate bowl at low speed with electric mixer until powder is dissolved, then increase speed to moderately high and beat until it just holds soft peaks
46
Stir one third of cream into egg mixture to lighten, then fold in remaining cream gently but thoroughly
47
Beat together eggs and brown sugar in a metal bowl set over a saucepan of simmering water with electric mixer at medium speed until mixture registers 160°F on an instant-read thermometer, 6 to 8 minutes
48
Remove bowl from heat and chill mixture until cool, about 10 minutes
49
Mix together cream, vanilla, and malted milk powder in a separate bowl at low speed with electric mixer until powder is dissolved, then increase speed to moderately high and beat until it just holds soft peaks
50
Stir one third of cream into egg mixture to lighten, then fold in remaining cream gently but thoroughly
51
Assemble cake: Spoon semifreddo into cake-lined pan, spreading evenly and smoothing top, and cover with top piece of cake
52
Freeze, covered with plastic-wrap overhang, until firm, at least 8 hours
53
Before serving, let cake stand at room temperature 5 minutes
54
Unwrap plastic and invert cake onto a long platter, using plastic wrap to help pull cake from pan
55
Sift cocoa evenly over top to garnish, then top with chocolate curls and cut into 1/2-inch-thick slices
56
Serve immediately
57
Spoon semifreddo into cake-lined pan, spreading evenly and smoothing top, and cover with top piece of cake
58
Freeze, covered with plastic-wrap overhang, until firm, at least 8 hours
59
Before serving, let cake stand at room temperature 5 minutes
60
Unwrap plastic and invert cake onto a long platter, using plastic wrap to help pull cake from pan
61
Sift cocoa evenly over top to garnish, then top with chocolate curls and cut into 1/2-inch-thick slices
62
Serve immediately