Kahlua White Chocolate Valentine Cake
White Chocolate Ganache
1 3/4 cups whipping cream
3 1/2 ounces chopped white chocolate
1/4 teaspoon vanilla extract
Cake
2 ounces white chocolate
1/2 cup whipping cream
1 1/3 cups sifted cake flour
1/2 teaspoon baking powder
Salt
1/4 cup (4 tablespoons) unsalted butter room temperature
1 cup granulated sugar
1 whole egg
1 separated egg
6 tablespoons milk (at room temperature)
Kahl�a Syrup
3 tablespoons water
1 teaspoon instant coffee powder
1 teaspoon granulated sugar
1/4 cup Kahl�a
White Chocolate Ganache: Prepare ganache before mixing and baking
cake to allow it to chill.
Ganache: In large bowl of electric mixer, combine cream and
chocolate. Set over simmering water until chocolate is melted. Stir
until smooth. Refrigerate at least 4-5 hours, stirring occasionally,
until very thick. Add vanilla extract and beat until stiff.
Cake: In small bowl set over simmering water, melt chocolate and
cream together. Stir until smooth. Set aside to cool completely.
In large bowl of electric mixer, beat batter until fluffy. Gradually
beat in 3/4 cup sugar. Beat in whole egg and egg yolk until smooth.
Stir in cooled chocolate. Alternately stir in dry ingredients and
milk, beginning and ending with dry ingredients and blending
thoroughly after each addition.
In small bowl, whisk egg white with dash of salt until soft peaks
form. Whisk in remaining 1/4 cup sugar, beating until very thick and
glossy and mixture falls from whisk in heavy ribbon. Gently fold egg
white into batter. Pour batter into 8 or 9 inch heart shaped cake
pan which has been lined with butter and floured wax paper. Bake on
center shelf of oven at 350 degrees F about 40 minutes or until
wooden pick inserted in center comes out clean. Cool in pan 10
minutes.
Turn out of pan, if necessary, first trim any excess crust away from
pan rim, and carefully peel away paper. Cool completely. Transfer
cake to serving plate. Using wood pick, poke holes about 1 inch deep
and at about 1 inch intervals in top of cake. Frost with white
chocolate ganache.
Kahlua Syrup: In small saucepan, combine water, coffee powder and
sugar. Stir over low heat to dissolve coffee and sugar. Bring to
boil and pour into small bowl. Add Kahl�a and stir to blend. Cool.
Serves 6 |