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Recipe of the Week: Chocolate Amaretto Cake

January 21, 2020
By CHEF LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

A moist and delicious cake that I serve for special occasions, it can be made with variety of berries or fruits in season. It can also be made into individual servings, making it easier to serve. Makes one 10-inch cake. (Chef tip: Bake the cake in the middle of the oven.)

4 large egg yolks

4 large whole eggs

Article Photos

Chef Loretta Paganini

1/2 cup plus 3 tablespoons sugar, divided use

1/2 cup plus 2 tablespoons unsweetened cocoa powder

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 stick (1/4 cup) unsalted butter, melted and cooled

4 large egg whites

Pinch of salt

Pinch cream of tartar

Syrup:

1/3 cup sugar

3 tablespoons orange zest

1/3 cup water

2 tablespoons Amaretto liqueur, or to taste

Beat the yolks and the whole eggs in a large bowl with an electric mixer until they are well combined. Add 1/2 cup of the sugar, a little at a time, and beat the mixture until it is thick and pale.

Into a bowl, sift together the cocoa powder, flour and baking powder and sift the mixture into the egg mixture, a little at a time, alternating with the butter, folding the mixture to combine it well.

In another bowl, beat the egg whites with a pinch of salt until they are frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Beat in the remaining three tablespoons of sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one-fourth of the whites into the cocoa mixture and fold in the remaining whites.

Spoon the batter into a buttered 10-inch cake pan, smoothing the top, and bake the cake in a preheated 375F oven for 20 to 25 minutes, or until a skewer comes out clean. Run a knife around the edge to loosen the cake, invert the cake onto a rack and let it cool. (The cake will be dense in texture.)

In a small saucepan, combine the sugar, the orange zest and 1/3 cup of water, and bring the mixture to a boil, stirring constantly. Simmer mixture for five minutes. Let the mixture cool and strain it into a bowl, pressing hard on the rind. Finally, stir in the Amaretto liqueur and use to brush the cake.

Pour ganache over cake and serve with caramel sauce and whipped cream.

Ganache:

2 tablespoons unsalted butter

1/4 cup heavy cream

8 ounces semisweet chocolate

Melt butter, chocolate and heavy cream together over a double boiler. Pour over cooled and layered cake.

Caramel sauce:

1 cup sugar

1/3 cup water

1 cup heavy cream

Pinch of salt

Combine sugar and water in a large saucepan, stir to combine, simmer until sugar turns golden brown. While waiting for your sugar, bring heavy cream to a gentle simmer.

Once sugar has browned, very slowly stir in the heavy cream a little bit at a time until the desired consistency has been reached. Set aside to cool to room temperature.

Whipped cream:

2 cups heavy cream

1/4 cup confectioner's sugar

1 teaspoon vanilla extract

In the bowl of a stand mixer, fitted with the whisk attachment, whip cream until it holds soft peaks. Add sugar and vanilla extract and continue to whip until it holds firm peaks.

 
 

 

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