Cafe
Art Print
Laliberte, Andrea
Buy at AllPosters.com

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."

Emeril's Chocolate Chocolate Pudding
Cake with Chocolate Ganache

“You have given chocolates before, just never like this. We bring you a
delectable assortment of top quality French chocolates in a collectible
wooden box: a sophisticated and unforgettable gift!”

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Creole Queen Boat on Mississippi River, Louisiana, USA
Photographic Print
Davison, Jon
Buy at AllPosters.com

From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants

 
Belle Creole at New Orleans
Art Print
Buy at AllPosters.com

Chocolate Chocolate Pudding Cake with
Chocolate Ganache


Emeril's Creole Christmas
by Emeril Lagasse with Marcelle Bienvenu
© 1997, Emeril Lagasse, published by William Morrow and Company, Inc.

Makes one 9-inch layer cake; 10 servings

For the Cake
8 eggs
1 cup plus 2 tablespoons granulated sugar
1/3 cup unsweetened cocoa powder
1 cup bleached all-purpose flour
1 teaspoon baking powder
2 tablespoons unsalted butter
3/4 cup Grand Marnier or
other orange-flavored liqueur

For the Pudding
4 cups heavy cream
1/2 cup cornstarch
1 cup granulated sugar
5 ounces semisweet chocolate chips
2 teaspoons pure vanilla extract

For the Ganache
2 cups heavy cream
1/2 pound semisweet chocolate squares, chopped

For the Garnish or Decoration of Cake
11 ounces semisweet chocolate chips
Confectioners' sugar

Preheat oven to 350 degrees F.
For the cake: Put the eggs and 1 cup of the sugar in a large mixing bowl,
and with an electric mixer fitted with a wire whisk beat on medium-high
speed until the mixture is pale yellow, thick, and has tripled in volume,
about 8 minutes, using the mixer.
 Sift the cocoa, flour, and baking powder together in another large mixing
bowl. Add the egg mixture and fold to mix thoroughly so the mixture is smooth.
Grease two 9 x 2-inch round cake pans with the butter. Sprinkle each with
a tablespoon of the remaining sugar. Pour the cake batter evenly into the
pans and bake until the cakes spring back when touched, about 25 minutes.
Let cool for about 2 minutes. Using a thin knife, loosen the edges of the
cakes, then flip onto a wire rack. Let cool completely.
For the pudding: Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste. Combine the paste with the remaining
3 1/2 cups cream, the sugar, the chocolate chips, and the vanilla in a large nonstick saucepan. Using a wire whisk, stir the mixture until it is well
blended. Put the saucepan over medium-low heat and whisk constantly
until the chocolate melts thoroughly. Cook the mixture, stirring often, until
it becomes very thick, like pudding, about 25 minutes. Pour the mixture into
a bowl. Cover with plastic wrap, pressing the wrap down on the surface of
the pudding to keep a skin from forming. Let cool to room temperature.
To assemble the cake: Line a baking pan with parchment or waxed paper
and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. Brush the tops of three layers each with 1/4 cup of the Grand  Marnier. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 1 1/2 cups of the pudding evenly on top of the layer. Top with a second layer of cake. Spread 1 1/2 cups of pudding evenly over
it. Repeat the same process with the third layer. Top with the fourth layer.
If necessary, shave off any uneven pieces of cake with a serrated knife so
that it is smooth and even on all sides. Chill for 2 hours.
To make the ganache: Combine the cream and chopped chocolate in a medium-size nonstick saucepan over medium heat. Stir until the chocolate
is completely melted and the mixture is smooth. Remove from the heat and
stir to cool, lifting the mixture out of the pot several times with a rubber
spatula or wooden spoon until it cools slightly. It should be glossy and
slightly thick. This is the tempering* process.
Spoon the mixture onto the top of the chilled cake, allowing the overflow
to drip down the sides. Cool slightly. Carefully remove the cake from the
wire rack. Chill for at least 6 hours.
For the garnish: Melt the semisweet chocolate chips in a stainless-steel
bowl set over simmering water. Stir until the chocolate has melted and is
smooth. Line a baking sheet with parchment or waxed paper. Pour the
chocolate onto the baking sheet and spread evenly. Let cool, the chill until
it sets. Break the chocolate into pieces, like brittle. Mound the pieces on
top of the cake, sticking them in at various angles. Sprinkle with confec-
tioners’ sugar. Slice and serve.

* Tempering is a technique by which chocolate is stabilized through
a melting and cooling process, thereby making it more malleable
and glossy. Tempering chocolate isn’t necessary for most recipes,
but it is often done when the chocolate is used for icing a cake
such as this one.
 

Index - Chocolate Recipe Archives
Index - Cake Recipe Archives
Recipe Archives Index