Milk chocolate orange cakes pt 1

6 Servings

Ingredients

Quantity Ingredient
6 ounces MILK CHOCOLATE, COARSELY CHOPPED
5 LARGE EGG YOLKS
2 teaspoons ALMOND EXTRACT
¾ cup TOASTED SLIVERED ALMONDS
½ cup ALL-PURPOSE FLOUR
10 tablespoons UNSALTED BUTTER, CUT INTO PIECES
1 teaspoon ORANGE ZEST
7 LARGE EGG WHITES
¼ cup GRANULATED SUGAR
MILK CHOCOLATE-ORANGE CREAM:
7 ounces MILK CHOCOLATE, FINELY CHOPPED
¾ cup HEAVY CREAM
3 tablespoons ORANGE LIQUEUR, SUCH AS GRAND MARNIER
2 ounces (OR LARGER) CHUNK SEMISWEET CHOCOLATE
3 NAVEL ORANGES
½ cup ORANGE JUICE
2 tablespoons HONEY
2 teaspoons CORNSTARCH
2 tablespoons ORANGE LIQUEUR, SUCH AS GRAND MARNIER
12 ounces MILK CHOCOLATE, FINELY CHOPPED
½ cup PLUS 3 TABLESPOONS HEAVY CREAM
2 tablespoons LIGHT CORN SYRUP
4 tablespoons ALMOND LIQUEUR, SUCH AS AMARETTO

Directions

MILK CHOCOLATE CAKE: DARK CHOCOLATE CURLS: ORANGE COMPOTE:

MILK CHOCOLATE GLAZE: SPECIAL EQUIPMENT: Six 3-inch metal ring molds (1¾ inches in height).

Make the milk chocolate cake: Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter an 11 ½-inch by 17 ½-inch jellyroll pan and line the bottom with parchment paper. Butter the paper and dust the bottom and sides with cocoa powder, lightly tapping out the excess. Set the pan aside.

Melt the chocolate according to the directions in the Chocolate Key. In a large stainless steel bowl, vigorously whisk together the egg yolks and the almond extract until the mixture is thick, about 1 minute. Set aside.

In the bowl of a food processor, combine the toasted almonds and the flour and process until the nuts are ground to a fine powder. In a 4 ½-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter on medium speed until it is pale and soft peaks begin to form, about 3 to 5 minutes. Lower the speed, add the zest and the almond flour and mix until well combined, about 2 to 3 minutes. Add the reserved chocolate, then the yolks, mixing just until combined.

In a dry, grease-free 4 ½-quart bowl of a heavy-duty electric mixer with the wire whip attachment, beat the egg whites on low speed until frothy.

Increase the speed to medium and beat until soft peaks begin to form, 2 to 3 minutes, then gradually add the sugar. Increase the speed to high and continue to beat until the whites are glossy and hold stiff peaks when the whip is lifted, 1 to 2 more minutes.

Using a large rubber spatula, mix ⅓ of the whites into the chocolate-almond-butter mixture to lighten it . Gently and quickly fold in another third of the whites. Fold in the remaining whites. Scrape the batter into the prepared pan and spread it evenly with an offset metal spatula. Bake for 30 minutes until the cake springs back when lightly touched and the sides pull away from the pan. Cool in the pan for 10 minutes, then invert onto a cooling rack and remove the parchment paper.

When the cake has cooled, cut out 18 cake rounds using a 3-inch by 1 ¾- inch metal ring mold. Set the cake rounds aside until ready to assemble the dessert.

Make the milk chocolate-orange cream: Place the chopped chocolate into a medium stainless steel bowl. In a medium saucepan, bring the cream to a boil. Remove the pan from the heat and pour the cream over the chocolate.

Allow the mixture to stand for 30 seconds to melt the chocolate; whisk gently until smooth. Stir in the orange liqueur. Refrigerate until thoroughly chilled.

continued.........

Posted to MC-Recipe Digest V1 #524 by Adams <adamsfmle@...> on Mar 19, 1997

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