Chocolat Suchard
Anonymous
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La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Rondeau

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

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Spring Idyll
Bukovnik, Gary
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Chocolat Poulain
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Symphony Celebration
Bukovnik, Gary
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Rondeau
Sharon O'Connor's Menus and Music
(San Francisco String Quartet)

 Filling:
1/4 cup Grand Marnier
1 1/2 teaspoons plain gelatin
1/2 cup powdered sugar
Grated zest of 1 large orange
1 cup chilled heavy cream

Cake:
1 1/2 ounces unsweetened chocolate
2/3 cup butter, cut into 4 pieces, chilled
1/2 cup sugar
4 eggs, separated
1 teaspoon vanilla extract
2/3 cup sifted cake flour
1 tablespoon cornstarch
Powdered sugar

Glaze:
7 tablespoons superfine sugar
1/3 cup fresh-brewed coffee
1/2 ounce semisweet chocolate
1 tablespoon corn syrup
1 tablespoon butter
2 tablespoons Kahlúa

To make the filling: Put the Grand Marnier in the top of a double boiler.  Sprinkle the gelatin evenly over the surface, but do not get any on the sides of the pan. Allow the gelatin to absorb all the liquid (10 to 15 minutes), then put it over boiling water and gently stir until it is completely dissolved. (Test by rubbing some liquid between your fingers; there should be no granules.) Allow this to cool to room temperature. Mix the sugar and orange zest together. Whip the cream and add the sugar-zest mixture in 4 or 5 batches. Whip the cream to soft peaks; do not overwhip because the cream will go flat. Whisk in the Grand Marnier. Stop immediately and scrape any Grand Marnier off the side of the bowl. If it has hardened, remove it. Do not mix it in. Continue to mix until the peaks come back. Refrigerate for an hour or so before using. 
To make the cake, preheat the oven to 400º F. Butter a jellyroll pan and line it with waxed paper that has been buttered and lightly floured. Shake off any excess flour. Melt the chocolate in a double boiler over low heat. Set it aside in the double boiler. Cream the butter and half of the sugar together until the mixture is light and fluffy or until you can barely feel the sugar granules when you rub the mixture between your thumb and forefinger. Scrape and mix for a minute or so. Add one yolk at a time. (Wait until you can't see any more yolk in the mix before adding the next one.) Scrape thoroughly and mix well.  Repeat this with the remaining yolks. Add the vanilla. Before adding the melted chocolate, be sure it is not too hot by checking it with your finger. If it is no warmer than your finger, it is the right temperature. Add the melted chocolate. Scrape and mix until well blended. Sift the flour and cornstarch together and fold in. Cut and fold until it is fully incorporated. Do not stir, as you will stir all the air out.
Whisk the egg whites at medium speed in a clean bowl. Be sure no fat or oil is in the bowl or your whites will not whip. Continue until you see more white than yellow. At this point begin to add the remaining 1/4 cup of sugar a little at a time (around 5 additions). Beat until you have firm peaks and the mix is shiny. Take one-third or so of the whipped whites and fold into the cake mixture. Cut and fold in completely. Repeat using one-third of the whites, and repeat with the last third. Gently spread evenly in the prepared pan.  Put the pan on the middle oven shelf. Bake for 5 minutes or until a cake tester comes out clean.
While the cake is baking, dust a clean kitchen towel generously with sifted powdered sugar. When the cake is done, remove it from the oven and immediately turn it out onto the sugared towel (if you have any trouble, take hold of the edges and gently shake to loosen it.). Peel off the paper and trim any crisp edges. Roll the cake up in the towel lengthwise and let it rest for a minute. Unroll it and let it rest for 2 to 3 minutes. Roll it back up in the towel and let it cool completely. Carefully unroll the cake and fill it evenly with the Grand Marnier filling. Re-roll and place seam side down. At this point you can wrap the cake in aluminum foil and freeze it overnight.
To make the glaze, heat the sugar and coffee together over low heat, stirring until the sugar is dissolved. Be careful - do not burn the coffee. Add the chocolate and corn syrup. Heat to boiling, stirring constantly. Cook at a slow rolling boil for 4 minutes or until you see bubbles forming a half inch from the side of the pot. Remove from the heat and stir in the butter and the Kahlúa.  Beat the glaze until it thickens. A good gauge is to feel the bottom of the bowl: if it is still slightly warm, it's done. Immediately pour the glaze down the center of the log and use your fingers to spread it evenly on the sides. Refrigerate for at least 1 hour. Decorate as the occasion requires.

* Note:  To roast hazelnuts, position a rack in the center of the oven and preheat to 350 degrees F. Spread the hazelnuts in a single layer on a baking sheet and roast
for 8 to 12 minutes, until golden beneath their skins. Wrap the nuts in a clean towel and cool completely. Transfer the nuts to a sieve and rub them to remove the skins.
 

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