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Ингредиенты
- 1 1/4 c. Cake flour
- 1/2 c. Cocoa
- 3 Tbsp. Ancho chili pwdr
- 1/8 tsp Cayenne
- 1 tsp Baking soda
- 1/4 tsp Baking pwdr
- 1/2 tsp Salt
- 1 1/4 stk unsalted butter, at room temperature
- 1 1/2 c. Sugar
- 3 x Large eggs
- 1/4 c. Plus
- 2 Tbsp. Warm coffee
- 1/2 c. Buttermilk
- 2 Tbsp. Godiva liqueur
- 1 tsp Vanilla extract Godiva liqueur marshmallow
- 1/2 c. Water
- 1 c. Sugar
- 1 1/2 c. Corn syrup
- 5 x Egg whites
- 1 pch Salt
- 1/4 c. Godiva liqueur
- 1 stk butter at room temperature
- 1/4 c. Confectioner's sugar
Инструкции
- Godiva Liqueur and Marshmallow Frosting, The James Beard Foundation/Godiva Liqueur Baking Competition, New York Regional Competition Winner/Dessert Category, Wayne Harley Brachman, Pastry Chef, Mesa Grill and Bolo, New York City.
- 1. Set a rack in the middle of the oven and preheat to 350 degrees. Lightly grease the sides of two 15-1/2 by 10-1/2 inch jelly-roll pans. Line them with parchment or possibly buttered waxed paper, melted butter or possibly non-stick vegetable spray for greasing the pan.
- 2. Sift the flour, cocoa, ancho, cayenne, baking pwdr, baking soda and salt onto a sheet of waxed paper. Sift two more times to mix and aerate.
- Put the butter and sugar in the bowl or possibly an electric mixer and beat at high speed for two min till well combined and smooth. Add in the Large eggs, one at a time, beating till each is incorporated. Continue beating till light and very fluffy, scraping down the sides of the bowl if necessary, about five more min. With the mixer on its lowest setting, or possibly by hand with a rubber spatula, mix in one half of the dry mix. Mix in the vanilla and one quarter of the buttermilk and coffee; another one third of the dry mix and then the remaining buttermilk and coffee. Finally, mix in the remaining ingredients.
- 3. Spread the batter proportionately in the two pans. Bake for 30 min or possibly till the center springs back when lightly pressed. Cold the cake layers, in the pans, on a wire rack.
- 4. When cold, turn them out of the pans by inverting each one onto a plate.
- Split each cake into two layers and fill with the Marshmallow Frosting to create a four layer cake. Frost the outside with Ganache. You may pipe on extra Marshmallow Frosting to decorate. Godiva Liqueur Marshmallow Frosting:1. Put the water, sugar and corn syrup in a medium, heavy-bottomed saucepan and cook over high heat to soft ball (240 degrees). If necessary, stir a few times to help dissolve the sugar crystals.
- 2. Meanwhile, in an immaculately clean and dry mixing bowl, whisk the egg whites with a healthy pinch of salt. When soft peaks form, sprinkle on the tsp. of sugar and whisk till the peaks stiffen to the consistency of shaving cream. Set aside till the syrup is ready.
- 3. While constantly whisking the egg whites, carefully drizzle in the warm syrup. Fold in the Godiva Liqueur and continue to whisk till cooled down, thickened and spreadable.
- 4. In the bowl of an electric mixer, whisk together the butter and confectioner's sugar. Mix in the egg white mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 12 servings | |
| Calories 566 | |
| Calories from Fat 181 | 32% |
| Total Fat 20.57g | 26% |
| Saturated Fat 12.12g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 360mg | 15% |
| Potassium 147mg | 4% |
| Total Carbs 94.15g | 25% |
| Dietary Fiber 1.7g | 6% |
| Sugars 57.67g | 38% |
| Protein 4.57g | 7% |
