CHOCOLATEY BLACKOUT CAKE
MAKES 8 SERVINGS.
FOR FILLING---
1 cup milk
1/3 cup sugar
2 tbs cornstarch
1 tsp vanilla
1 egg
2 oz semisweet chocolate, chopped
FOR GANACHE---
12 oz semisweet chocolate, chopped
Pinch of salt
1 1/2 cups plus 2 tbs heavy cream
FOR CAKE---
2 layer chocolate cake, baked, cooled
MAKE FILLING---Bring milk to a simmer in a pan. Whisk sugar, cornstarch, vanilla and egg in a bowl until smooth. Whisk half of the hot milk into sugar mixture, then return to pan with remaining milk. Reduce heat, cook until mixture thickens. Transfer to a bowl, then stir in chocolate until melted. Press plastic wrap onto surface, refrigerate until cold. MAKE GANACHE---Put chocolate and salt in a bowl. Bring 1 1/2 cups heavy cream to a simmer in a pan, pour over chocolate, let sit 5 min. then whisk until smooth. Pour 1/4 cup ganache into a cup, set aside. Refrigerate remaining ganache in bowl until thick. ASSEMBLE CAKE---Put 1 cake layer on a platter, spread filling on top. Top with second cake layer. Add remaining cream to ganache, beat until fluffy. Frost cake with whipped ganache. Pour ganache on top. Let sit before slicing, then SERVE...
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