8 Eggs
1 c Plus 2 tablespoons
-granulated sugar
1/3 c Unsweetened cocoa powder
1 c Bleached all-purpose flour
1 ts Baking powder
2 tb Unsalted butter
3/4 c Grand Marnier or other
-orange-flavored
; liqueur
-FOR THE PUDDING-
4 c Heavy cream
1/2 c Cornstarch
1 c Granulated sugar
5 oz Semisweet chocolate chips
2 ts Pure vanilla extract
-FOR THE GANACHE-
2 c Heavy cream
1/2 lb Semisweet chocolate squares;
-chopped
***FOR THE GARNISH OR
-DECORATION OF THE
; CAKE***
11 oz Semisweet chocolate chips
Confectioners sugar
STOCKING TIP: Tempering is a technique by which chocolate is
stabilized through a melting and cooling process, thereby making it
more malleable and glossy. Tempering chocolate isn’t necessary for
most recipes, but it is often done when the chocolate is used for
icing a cake such as this one.
1. Preheat the oven to 350 degrees F.
For the Cake
2. Put the eggs and 1 cup of the sugar in a large mixing bowl, and
with an electric mixer fitted with a wire whisk beat on medium-high
speed until the mixture is pale yellow, thick and has tripled in
volume, about 8 minutes, using the mixer.
3. Sift the cocoa, flour and baking powder together in another large
mixing bowl. Add the egg mixture and fold to mix thoroughly so the
mixture is smooth.
4. Grease two 9-x-2-inch round cake pans with the butter. Sprinkle
each with a tablespoon of the remaining sugar. Pour the cake batter
evenly into the pans and bake until the cakes spring back when
touched, about 25 minutes.
5. Let cool for about two minutes. Using a thin knife, loosen the
edges of the cakes, then flip onto a wire rack. Let cool completely.
For the Pudding
6. Combine 1/2 cup of the cream with the cornstarch in a small bowl
and stir to make a paste. Combine the paste with the remaining 3 1/2
cups cream, the sugar, the chocolate chips and the vanilla in a large
nonstick saucepan. Using a wire whisk, stir the mixture until it is
well blended. Put the saucepan over medium-low heat and whisk
constantly until the chocolate melts thoroughly. Cook the mixture,
stirring often, until it becomes very thick, like pudding, about 25
minutes. Pour the mixture into a bowl. Cover with plastic wrap,
pressing the wrap down on the surface of the pudding to keep a skin
from forming. Let cool to room temperature.
To Assemble the Cake
7. Line a baking pan with parchment or waxed paper and place a wire
rack over it. Using a serrated knife, cut each cake in half
horizontally. Brush the tops of three layers each with 1/4 cup of the
Grand Marnier. Place the bottom layer on a 9-inch round of cardboard
and set it on the wire rack. Spread 1 1/2 cups of the pudding evenly
on top of the layer. Top with a second layer of cake. Spread 1 1/2
cups of pudding evenly over it. Repeat the same process with the
third layer. Top with the fourth layer. If necessary, shave off any
uneven pieces of cake with a serrated knife so that it is smooth and
even on all sides. Chill for 2 hours.
To Make the Ganache
8. Combine the cream and chopped chocolate in a medium-size nonstick
saucepan over medium heat. Stir until the chocolate is completely
melted and the mixture is smooth. Remove from the heat and stir to
cool, lifting the mixture out of the pot several times with a rubber
spatula or wooden spoon until it cools slightly. It should be glossy
and slightly thick. This is the tempering process.
9. Spoon the mixture onto the top of the chilled cake, allowing the
overflow to drip down the sides. Cool slightly. Carefully remove the
cake from the wire rack. Chill for at least 6 hours.
For the Garnish
10. Melt the semisweet chocolate chips in a stainless-steel bowl set
over
continued in part 2
Yields
1 servings