Warm Center Chocolate Pyramid Cake
Because the chocolate cakes need to freeze 24 hours before they can be baked,
this dessert takes some advance planning.
Nuggets
5 ounces semisweet chocolate
1 cup heavy cream
1/4 cup (1/2 stick) butter
1/2 cup plus 2 tablespoons water
Chocolate Cake
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar
4 ounces semisweet chocolate
3 tablespoons cake flour, sifted
3 tablespoons butter, at room temperature
3 tablespoons almond powder
6 tablespoons sugar
Chocolate Sauce
5 tablespoons sugar
7 tablespoons water
2 tablespoons cocoa powder
1/4 cup heavy cream
Confectioners' sugar for dusting cakes
To make the nuggets: In a heavy-bottomed saucepan melt the chocolate, cream,
butter, and water over low heat. Mix gently until well combined and pour into a
small ice cube tray. Freeze for 24 hours. While the nuggets are freezing,
proceed with the cake recipe and let the cake remain in the refrigerator until
you are ready to complete the dessert.
To make the chocolate cake: Lightly butter and dust with flour six 4-ounce
cupcake molds or cups in a muffin tin. Separate the eggs. Place the egg whites,
cream of tartar, and salt in the bowl of an electric mixer fitted with a balloon
whip. On high speed whisk until soft peaks form. In a steady stream add the
sugar and continue beating on high speed until stiff. Melt the chocolate in the
top of a double boiler over simmering water. While maintaining a very low heat,
gradually add the cake flour, mixing until a paste is formed. Add the softened
butter, mixing until it is well incorporated. Mix in the almond powder and
sugar. Remove the pan from the heat and add the egg yolks. Gently fold in the
egg whites, and set aside.The cake batter will be somewhat grainy. Fill the
prepared molds with the cake batter. Place the frozen nuggets in the center of
each mold (not the bottom) and let the molds rest in the freezer 24 hours before
baking.
To make the chocolate sauce: In a medium saucepan combine the sugar, water,
cocoa powder, and cream, and simmer over low heat for 30 minutes. Remove the pan
from the heat and transfer to a clean container. Cover and chill for 24 hours.
To assemble: Preheat the oven to 350 F. Place the cake molds in the upper third
of the oven and bake for 15 minutes or until firm. While the molds are baking,
decorate individual dessert plates with the chocolate sauce. The chef likes to
serve the sauce cold to contrast with the warm cakes but, if you prefer, the
sauce may be warmed slowly over a low heat. Remove the cakes from the oven and
let cool on a rack. To remove the cakes from the molds, carefully run a sharp
knife around the inner edge of the mold and invert onto dessert plates. Sprinkle
with confectioners' sugar.
AUTHOR: Joyce
Source: Recipes From Friends |