chocolate glazed frozen mocha cake
The full page photo looked very inviting. The recipe very long. The reader
feedback on-line seemed to indicate possible trouble in executionbut worth
every bit of hassle was the universal conclusion. Indeed this is a three stage,
multiday, labor intensive project with required time delays between and during
the stages. However, nothing that a rank amateur with an upbeat attitude can't
handle. dr bob rises to the challenge for brother-in-law Paul's 45th birthday.
Paul is also convinced by the photo. A promise is made for the birthday cake.
Will it be kept? Only by resorting to inventive time management involving 6:10am
kitchen activity.
The first weekday morning before heading off to work produces the thin
chocolate cake layers so that the abbreviated evening that followed could handle
the mousse production and sandwiching in time for the overnight freeze. Then a
real early morning to do the melted chocolate two hour two stage application
process before a 9am hair appointment and then work. (Academic flexibility in
play here.)
The first stage is familiar from the many out-of-the-box cakes bob made as a
kid. (Betty Crocker, Duncan Hines...life was simple.) The 30 plus year old 9
inch round aluminum pans come out of the closet for the first time in ... longer
than we can remember. Parchment paper is a new twist that bob has recently
adopted for all cheesecakes after decades of fighting with sticking crusts.
Almost like the wax paper that wrapped decades of peanut butter and jelly or
bologna and cheese white bread sandwiches that were synonymous with lunch in
school or on the job with dad. But must be more sophisticated to rate a classy
word like "parchment". Ani had bought the stuff for some recipe or other, and
then some cheesecake recipe called for it and observing the results, the light
bulb went off (= ahah!) and the practice became a dr bob standard. Quick release
paper makes all the difference. You trace the bottom of the pan on the paper
with a pen, then try to judge how much inside the line you have to cut with the
scissors to take into account the thickness of the sides (not necessary for the
removable springform pan case). With these delicately thin chocolate layer
crusts, the parchment paper is essential, since it is very easy to crumble when
removing from the pan otherwise. The original recipe called for buttering the
pan before inserting the paper, but we decided using cooking spray was easier
and more efficient. The paper sticks nicely onto the sprayed pan bottom, which
is good since it wants to curl up from being tightly rolled up before use. While
you are cutting the paper, find some stiff cardboard to cut circles in the same
way to help in the removal process.
The second stage is familiar from the bad egg tiramisu zabaione. Same deal.
Minor aggravation waiting for the temperature to reach the critical value. Whip
up some cream. Whip up some egg whites. Combine. Sandwich. Followed by almost
problematic plastic wrap packaging activity. Requiring a partner to help pull
out long enough strips of wrap without it immediately catching on itself. That
leaves the third stage. Not familiar. Working with quickly hardening melted
chocolate application to the exterior of the cold cake. Even carries a more
sophisticated name: ganache (guh-nosh' !). Contemplating the bare cake before
glazing it, bob realizes the unconscious attraction: it's a super-sized cookie
snack! The Italian name for a round chocolate-bit studded ice cream sandwich
available almost everywhere prepackaged ice cream bars are sold in Italy. A dr bob
favorite. After the chocolate layer goes on, another memory surfacesthe
dreaded chocolate glazed marshmallow filled "scooter
pie" that found its way into his lunch against his will all too frequently
while underage. (From the product line of Burry's
Best cookies, no longer with us.) Fortunately the comparison is only
superficial.
Scouting out the bittersweet/semisweet chocolate offerings in the local
supermarket, economic considerations came into play. The convenient semisweet
chips in 12 oz packages were cheaper than a single 4oz bittersweet bar. We
decided on the classier bar for grating into the mousse, and chips for the cake
and glaze, saving a few bucks. Not that we couldn't afford it, but somehow your
childhood influences the rest of your life. Intellectually bittersweet would
have made a richer glaze as a higher grade chocolate, but the final result was
perfectly yummy anyway.
Then there was the light corn syrup. A forgotten staple in the closet with
the bread maker supplies, long dormant. A nearly empty bottle of dark corn syrup
emerges at glazemaking time, and a full tablespoon does not quite accumulate after a slow
drip, but enough to call it close and move on. And what's the deal
distinguishing between heavy cream and heavy whipping cream? We go for a 2 cup 1
pint package of heavy cream for the 1.5 cups needed, and then throw the extra
half cup into the glaze together with the remaining 1/6 package of chocolate
chips since neither one was looking very useful as a leftover ingredient. Didn't
seem to make a difference with the glaze except that it never stiffened up
enough to require reheating for the second application. Success in spite of the
bad judgement.
For transport we discovered that our 11 inch springform pan clamped nicely
around the Corelle plate on which we'd set the cake sitting on the inverted 9
inch springform pan bottom. Transport quickly if necessary and reinsert in the
target destination freezer until immediately before serving as instructed below.
ingredients
- cake
- 4 oz bittersweet/semisweet chocolate, chopped [2/3 c chips = 1/3 12oz
package semisweet chips]
- 2 T water
- 3 large eggs, separated [recipe total: 8 eggs]
- touch of cream of tartar for egg white beating
- 1/4 c sugar
- filling
- 5 large egg yolks
- 1/4 c sugar
- 1/4 c Kahlua coffee liqueur
- 1 c chilled heavy (whipping cream)
- 2 1/2 t instant expresso powder
- 3 large egg whites
- touch of cream of tartar for egg white beating
- 1/4 c sugar
- 1/2 c finely chopped bittersweet/semisweet chocolate [about 1.5 oz from a
4 oz bittersweet bar, grated with a cheese grater]
- glaze
- 1/2 c whipping cream
- 1/4 c Kahlua coffee liqueur
- 1 T light corn syrup
- 6 oz bittersweet/semisweet chocolate, chopped [3/4 c chips = 1/2 12 oz
package semisweet chips]
instructions
- CAKE (2 hours). Make sure you've got a rack moved to the middle of
your oven, preheat to 375° F.
- Trace out and cut parchment paper circles to fit into the 9 inch cake
pans. Repeat for cardboard circles to help remove the cake layers after
baking.
- Spray the cake pans with cooking spray and apply the paper, curl side
down, and flatten. The cooking spray acts like glue.
- Combine the chocolate and water in the top of a double boiler set over
simmering water and stir until smooth. Remove, transfer to a large bowl and
cool 5 minutes.
- Wisk the egg yolks into the chocolate.
- Beat the egg whites in a medium dry bowl with dry beaters and a touch of
cream of tartar until soft peaks form, then add the sugar 1 T at a time,
beating until stiff and "glossy" (judgement call).
- Gently fold 1/4 of the whites into the chocolate, then follow twice with
the remaining two halves of what is left, doing the minimum folding to combine
without deflating the batter.
- Pour half the batter into each of the pans and bake until the cakes begin
to pull away from the sides of the pan and a sharp metal object stabbed into
them comes out clean, about 10 minutes.
- Cool the cakes in the pans on a cake rack 1 hour, then put your cardboard
circles into the pans and carefully invert, jiggling a bit to release the
cakes and then lay down on the cardboard on the cake rack. Peel off the
parchment paper and let cool completely.
- FILLING (1 hour). Get out your 9 inch springform pan. With a
partner, pull out enough plastic wrap to go across the bottom, come up the
sides and then fold over across the cake, like 9 + 3 + 3 + 10 = 25 inches,
twice. Make a centered cross over the bottom of the pan and then lift into the
sides and lock.
- Carefully put one of the two cakes into the pan. Set aside.
- Grate your bittersweet chocolate onto a plate and set aside.
- Beat together the egg yolks, 1/4 c sugar and Kahlua with an electric mixer in the top of a double boiler
until mixed and then put it on the double boiler with preheated simmering water (make sure water
does not touch bottom). Continue beating until this zabaione
thickens and reaches 140° F and stays
there for 3 minutes, about 9 minutes total.
- Remove top from double boiler and continue to beat for 3 minutes until the
mixture has cooled somewhat. Set aside.
- Clean the beaters and chill them a few minutes together with the medium bowl in
which you will then whip the cream and expresso powder together until firm
peaks form. Do that. Set aside.
- Clean the beaters and dry thoroughly, then beat the egg whites with a
touch of cream of tartar in a medium bowl until soft peaks form. Gradually add
the remaining 1/4 c sugar and beat until stiff and "glossy".
- If your double boiler is anything like ours, the zabaione is in the
smallest bowl, so gently dump it into the whipped cream bowl and fold
together. Then fold in the egg whites gently. Finally dump in the grated
chocolate and fold it in until uniformly distributed. The mousse is complete.
- Pour it into the waiting cake layer in the springform pan and jiggle it
around with the spatula until it is leveled off. Then top off with the second
layer and fold the plastic over the top to enclose.
- Insert the cake into the freezer and leave overnight.
- GLAZE (1.5 hours). Simmer everything but the chocolate in a small
nonstick saucepan. Remove from heat.
- Add the chocolate and wisk smooth. Put half in a small bowl and chill 10
minutes till it is slightly thickened.
- Meanwhile get the cake out of the freezer, remove the springform pan side
and the plastic wrap. Clean the springform pan bottom and place the cake on
the inverted bottom on a plate (resting on a round heat protector to take up
the slack if you have one). Working quickly with the
cooled chocolate, pour half from the bowl onto the center of the cake and
spread towards the edges and then over the sides. It will solidify rapidly.
Try to make an even layer. Then put back into the freezer to set the glaze for
about 1 hour.
- Get the cake out again and repeat with the second half of the chocolate,
which you can slightly warm if it is too stiff to work with.
- Freeze again for at least 4 hours until serving.
- SERVE. Cut with a long thin sharp knife, dipping into a tall glass
of hot water and wiping between cuts. Pull the knife out the side to avoid
messing up the glaze edge at the top. Be restrained in the size of the slices.
This is not a light cake.
notes
- Bon Appetit, May 2003, frozen mocha cake with chocolate ganache glaze,
p.114, from "The Pleasures of Cake" by Cindy Mushet. "Ganache" is a bit wierd
for us, so we dropped it. Probably a French word, which in 2003, is not very
popular anyway in the USA. The coffee beans suggested for garnish were never
even in the running to retain. Who wants to eat a whole coffee bean?
- For once bob is ahead of his time. Maybe even the first food
blogger? bob
was "blogging" before there was a word for it last century. On-line diary
writing. That's exactly what this lifetime cook"book" project has been since
its move to the internet. Actually this makes twicewho hasn't heard
of tiramisu among the restaurant frequenting American public? bob started his
tiramisu (producing) career in 1981 before anyone stateside had a clue.
- Oh, that's where the word "blog" comes from. Web log. Blog. Weblogging.
Blogging. Got it. We're a bit slow.
- Illustrations available. The original
magazine shot is perfection, with a mirror smooth chocolate glaze. Ours is
kind of frumpy, and developed a little white speckle from freezing
condensation in the freezer. I guess that's why they are the professionals and
we are not.