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Ингредиенты
- 1/2 c. Blanched whole almonds, toasted
- 3/4 c. Plus 3 Tbsp. cake flour
- 2 tsp Baking pwdr
- 8 Tbsp. (1 stick) unsalted butter, softened
- 3/4 c. Granulated sugar, divided
- 6 lrg Large eggs, separated (at room temperature)
- 1 tsp Vanilla extract
- 6 ounce Bittersweet chocolate, finely minced
- 1/2 c. Water
- 1/3 c. Granulated sugar
- 3 Tbsp. Kirsch
- 1 1/2 c. Heavy cream
- 1/4 c. White creme de cocoa
- 1 env unflavored powdered gelatin
- 12 ounce White chocolate, coarsely minced
- 1 c. Lowfat milk
- 1 Tbsp. Vanilla extract
- 8 ounce White chocolate, grated
- 3/4 c. Morello cherry jam, divided
- 1 1/2 c. Heavy cream
- 3 Tbsp. Granulated sugar
- 1 Tbsp. Kirsch
- 4 ounce Bittersweet chocolate, grated, for garnish
Инструкции
- YIELD: 12 servings DIFFICULTY:** PREPARATION: 2 1/2 hrs plus baking, cooling, and chilling times.
- Make the chocolate chip spongecake:1.Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch round cake pans and line the bottom of each pan with a circle of baking parchment or possibly waxed paper. Dust the sides of the pans with flour and tap out the excess.
- 2.Place the toasted almonds in the bowl of a food processor fitted with the metal chopping blade. Process the almonds till finely grnd, about 30 seconds. Place the grnd almonds in a medium bowl .
- 3.Sift the flour and baking pwdr into the bowl with the almonds. Using a wire whisk, stir the dry ingredients together till blended. Set aside.
- 4.In a 4 1/2-qt bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter at high speed till creamy, about 30 seconds.
- At medium speed, gradually beat in l/2 c. of the sugar and continue to beat till fluffy, about 2 min. Beat in the yolks, one at a time, and the vanilla and continue to beat till well blended, about I minute. Remove the bowl from the mixer stand and mix in the minced bittersweet chocolate
- 5.In a clean, grease-free 4 1/2-qt bowl of a heavy-duty electric mixer using a clean wire whip attachment, beat the egg whites at low speed till frothy. Gradually increase the speed to medium-high and beat the whites till soft peaks start to create. One tsp. at a time, add in the remaining 1/4 c. of sugar and continue beating the whites till stiff, shiny peaks form.
- 6.Fold one-third of the beaten whites into the butter/yolk mix.
- Alternately mix in the remaining whites and the reserved dry ingredients in three separate additions. Divide the batter between the two pans and spread it into an even layer with a spatula.
- 7.Bake the cakes for 40 to 45 min, till the cakes spring back when lightly touched in the center. Run the tip of a knife around the edges of each pan. Set the pans on a wire rack and cold 10 min. Invert each cake onto a wire rack and cold completely.
- Make the Kirsch soaking syrup:1.In a small saucepan, combine the water and sugar. Cook over medium heat, stirring with a wooden spoon till the sugar dissolves. Increase the heat to high and bring the syrup to a boil. Remove the pan from the heat and cold to room temperature. Stir in the Kirsch.
- Make the white chocolate chip mousse:1.In a medium chilled bowl, using a hand-held electric mixer, beat the cream just till it begins to create soft mounds. Don't overwhip. Cover the bowl and chill the cream till ready to use.
- 2.Place the creme de cocoa in a small, heatproof c.. Sprinkle the gelatin over it and let stand for 5 min to soften the gelatin. Place the c. with
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 12 servings | |
| Calories 763 | |
| Calories from Fat 452 | 59% |
| Total Fat 52.1g | 65% |
| Saturated Fat 29.73g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 319mg | 13% |
| Potassium 476mg | 14% |
| Total Carbs 69.0g | 18% |
| Dietary Fiber 4.8g | 16% |
| Sugars 51.48g | 34% |
| Protein 12.6g | 20% |
