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Chocolate Romance Cake

Author/Submitted by:
Servings: 20
Categories: Cakes / Chocolate / Desserts

Ingredients:
13  ounces  Bittersweet chocolate
13  ounces  Unsalted butter, (3 sticks plus 2 T)
1  pinch  Salt
6  large  Egg yolks, at room temperature
1  large  Egg, at room temperature
1  cup  Sugar
13  large  Egg whites, at room temperature
    Chocolate Ganache
    Chocolate Leaves and Twigs
    Chocolate Curls

Directions:
1. Heat oven to 300'. Butter one 5 "-by-2" and two 9"-by-2" round cake pans. Line bottoms with parchment paper, butter again, and dust with sugar.

2. Combine chocolate, butter, and salt in a small stainless-steel bowl. Place over barely simmering water until almost completely melted. Remove chocolate mixture from heat; stir until smooth.

3. Beat together egg yolks, whole egg, and 2/3 C of the sugar on high speed with an electric mixer until fluffy. Transfer to large bowl.

4. Thoroughly wash and dry mixing bowl and beater. Beat egg whites on low speed until frothy. Increase to high and beat until soft peaks form. Slowly add remaining sugar; beat until stiff peaks form.

5. Alternately fold chocolate mixture and egg whites into egg mixture. Divide batter among cake pans. Bake larger cakes 45 minutes, small one 35 minutes. Cool in pans for 20 minutes, then turn out onto wire racks. Peel off parchment, turn layers over, and trim tops flat with a serrated knife.

6. Prepare ganache. Place one 9" cake layer, bottom side down, on a cardboard round of the same size, then on a lazy Susan. Brush cake free of crumbs. Spread top smoothly with whipped ganache. Place the other 9" layer, bottom side up, on frosted layer. Smoothly spread top and sides with whipped ganache. Spread ganache on 5" cake. Chill cakes until ganache is firm.

7. Place cakes on wire racks set over parchment paper. Pour warm ganache over cakes in a spiral motion, letting excess ganache drip down the sides. Scrape up excess, rewarm, and use again if needed; use a spatula to patch bare spots. Allow ganache to set for 15 minutes.

8. Transfer larger cake to a serving plate. To support top tier, insert 4 plastic drinking straws cut to height of first tier in a small circle in center of cake. Place smaller tier on straws. Chill cake until ready to decorate. Arrange chocolate leaves, twigs, and curls on cake just before serving.


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