Sunday, August 25, 2013

Is This REALLY That Bad???!!




Hello World!!!

Once again, I spent two days in the kitchen blending several recipes and ideas into this amazing dessert. When I was finished I honestly just wanted to stare at it. Very rarely do desserts even surprise me but when I finished I just sat there thinking this one is WAY over the top! (and let's see what the neighbors think)

So I don't know about you but I am a big believer of eating healthy. Don't get me wrong. I think there is logic to eating "good" 80 percent of the time and enjoying life with the other 20. There has to be a line of what is healthy and good for you but come on you know we all just want that amazing dessert some days! (or is that just me??) 

With the number of eggs, sticks of butter, and loads of chocolate, this cake may be beyond what should be acceptable as to what one should eat. But doesn't everyone want to try it?! I wasn't sure if so much chocolate, bourbon and dulce de leche together would actually work. But watching the entire dessert disappear in minutes gave me my answer.

I however do have to admit I didn't even get the chance to try the Truly Sinful Mocha Cake. I instead created it for a party of an amazing neighbor and it disappeared within minutes. I also have to confess…when this occurs it is probably one of my favorite things in the world. After working on a dessert for hours or days, having friends enjoy each creation means the world to me. So in the end I am not sure if it is really truly sinful..or is it??

Do you have anything you enjoy eating that you feel shouldn't be made????

Truly Sinful Mocha Cake

Adapted from SprinkleBakes (Seven Sins Chocolate Cake)


1 oz. fine quality Unsweetened Chocolate, chopped evenly & melted
¾ C plus 1 1/2 tbsp. Unsweetened Cocoa Powder
1 C Espresso, cooled
2 Eggs
2 Egg yolks
¼ C Sour Cream
1 Tbsp Vanilla Extract
2 ¼ C Unbleached Flour
1 ½ C Light Brown Sugar, packed
1 Tsp Baking Soda
½ Tsp Salt
16 Tbsp Unsalted Butter, softened

Preheat oven to 350 degrees.  Grease two 9-inch cake pans with shortening and line with parchment paper. Grease paper and flour; tap out excess and set pan aside.

In a medium bowl, whisk the melted chocolate, cocoa and espresso until smooth. Set aside.

In another bowl, whisk the eggs, yolks, sour cream, half the chocolate mixture and vanilla until just combined.

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, brown sugar, baking soda and salt on low for 30 seconds. Add the softened butter and the remaining chocolate mixture.  Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 30 seconds. Scrape down the sides of the bowl.

Add the egg mixture in two parts, starting on medium-low speed and gradually increasing to medium. Beat for 45 seconds after each addition to incorporate the ingredients. The batter will be fluffy. Scrape down the sides of the bowl.  Using a spatula, scrape the batter into the prepared pans and smooth the surface evenly.

Bake for 25-30 minutes (check at 25). Cake is does when tester comes out clean and the cake springs back when pressed in the middle.  Let cakes cool on a wire rack for 10 minutes, then turn out onto rack. Cool completely.

Pastry Creams:
2.5 oz. Dark Chocolate
5 oz. White Chocolate
¼ C Cornstarch
2 C Evaporated Milk
2 Eggs
4 Egg yolks
¾ C Sugar
3 Tbsp Unsalted Butter
2 Tbsp Bourbon
6 Tbsp Dulce de Leche (I make from scratch but can purchase)

Set aside two (dry) bowls.  Chop chocolate evenly and place each type in a separate bowl and set aside.
In another bowl, dissolve the cornstarch in 1/2 cup of the milk. Beat in the whole eggs and yolks, one at a time, into the cornstarch mixture.

In a saucepan, combine the remaining milk and the sugar bringing to a boil, whisking constantly.

Next, while whisking the egg mixture, slowly pour 1/3 of the boiling milk into it, to temper the eggs.
Return the remaining milk in the saucepan to medium-low heat.

Pour the hot egg mixture into the saucepan in a thin stream (extremely slow), whisking, so as to not scramble the eggs.

Whisk constantly until the mixture thickens and begins to boil.  Remove from the heat and pour 1/3 of the hot pastry cream into the dark chocolate and 2/3 into the white chocolate. Stir each bowl until mixture is well incorporated and chocolate is melted.  Mix 1 tbsp. butter into dark chocolate and 2 tbsp into white chocolate until well combined.

Once butter has melted and is thoroughly combined, fold in:
2 Tbsp Bourbon into the dark chocolate pastry cream
6 Tbsp Dulce de Leche into the white chocolate pastry cream

*Optional – put pastry cream through a sieve to make sure there are no large pieces of chocolate or butter remaining.

Press a sheet of plastic wrap directly on the surfaces of each type of pastry cream so they do not form a skin. Cool to room temperature. Refrigerate until ready to use

Coffee & Mocha Buttercreams
Adapted from Epicurious

2 C Sugar, divided
3/4 C water
6 Egg Whites, at room temperature 30 minutes
2 Tbsp plus 1 Tsp Espresso Powder
1 Tbsp Vanilla
1/2 Tsp Cream of Tartar
1/4 Tsp Salt
6 sticks unsalted butter, cut into tablespoon pieces and softened
8 ounces fine-quality 60%-cacao bittersweet chocolate, melted and cooled to lukewarm

Equipment: a candy thermometer; a stand mixer fitted with whisk attachment

Preparation

Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.

At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.

When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes.

With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks’ note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.)

Transfer 2 cups buttercream to a small bowl for coffee buttercream. With remaining buttercream, stir in melted chocolate for mocha buttercream. If buttercreams are too soft to spread, chill, stirring occasionally.

Notes: •If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in an ice bath for a few seconds before continuing to beat in remaining butter.


Fill and frost the cakes:
Cut each cake in half horizontally. Pipe a line of  coffee buttercream around the edge of the first cake piece. This makes a reservoir in which to hold the pastry cream. Spread the white chocolate dulce de leche cream inside the icing and top with another cake piece.  Pipe another coffee buttercream as before and fill dark chocolate cream; repeat with the next cake piece and white chocolate dulce de leche cream.  Top with the final cake layer and crumb coat the cake with the mocha buttercream and refrigerate. Then do a final smooth coat of mocha buttercream. Let chill before adding drizzle.

Dark chocolate drizzle:
Note: This portion should not be made ahead. The chocolate thickens quickly and needs to be applied to the cake 10-15 minutes after making it.

4 oz. dark chocolate chopped evenly
1/2 C Whipping Cream
1/4 C light corn syrup
2 tsp. vanilla

Place chopped chocolate in a medium bowl. In a 4-cup measure, heat cream until very hot but not boiling in a saucepan over medium heat. 

Pour hot cream over chocolate and let stand for 2 minutes.  Whisk until all chocolate is completely melted and mixture is consistent.  Whisk in corn syrup and vanilla.  Let mixture stand until slightly thickened - about 15-20 minutes.  Pour over cake; allow the mixture to run down the sides of the cake in fingers. 

Final flourishes:
Chocolate shavings & other chocolate pieces
Remaining 1 cup frosting in piping bag/zip-top bag

Pipe frosting in mounds around the outer edge on top of the cake.  Sprinkle-on chocolate shavings & chocolate pieces. 

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