Kahlua White Chocolate Valentine Cake
Posted by darlene at 1/13/2002 10:12 am
(6 servings)
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)
Kahlúa Syrup
3 tablespoons water
1 teaspoon instant coffee powder
1 teaspoon granulated sugar
1/4 cup Kahlúa
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 Kahlúa
and stir to blend. Cool.
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