Kahlua White Chocolate Valentine Cake Recipe
Ganache:
1 3/4 C. whipping cream
3 1/2 oz. chopped white chocolate
1/4 t. vanilla
Cake:
2 oz. white chocolate
1/2 C. whipping cream
1 1/3 C. cake flour; sifted
1/2 t. baking powder
1/2 t. salt
1/4 C. unsalted butter at room temperature
1 C. sugar
1 egg
1 egg separated
6 T. milk at room temperature
Kahlua Syrup:
3 T. water
1 t. instant coffee powder
1 t. sugar
1/4 C. Kahlua
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 to 5
hours, stirring occasionally, until very thick. Add vanilla 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 waxed paper. Bake on center shelf of oven at 350�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 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 Kahlua
and stir to blend. Cool. Drizzle over cake when served.
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