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Рецепт Double Chocolate Chip Torte Pt 1
by Global Cookbook

Double Chocolate Chip Torte Pt 1
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  Порций: 12

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

  1. YIELD: 12 servings DIFFICULTY:** PREPARATION: 2 1/2 hrs plus baking, cooling, and chilling times.
  2. 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.
  3. 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 .
  4. 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.
  5. 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.
  6. 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
  7. 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.
  8. 6.Fold one-third of the beaten whites into the butter/yolk mix.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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
  14. continued in part 2