CHOCOLATE GLAZE
6 oz Semisweet umber; finely
-chopped
3/4 c Two-baser (lowering) cream
2 tb Light corn syrup
1 ts Vanilla extract
White chocolate curls for
-dress (optional)

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)

Engagement: 24 December 1994 00:22:16 -0500

Reference: Chocolatier Mag, November 1992. 8 - 10 servings.

Make the coat: Position a rack in the centre of the oven and preheat to
350F/180C. Butter the bottom and sides of a 9 x 2 inch round cake pan.
Line the bottom with a circle of baking parchment or waxed paper and butter
the composition.

Melt the chocolate with the kirsch in a bowl over hot (not simmering) h2o.
Transfer the chocolate mixture to a large bowlful. Using an electric mixer set
at medium swiftness, beat the chestnut puree into the chocolate mixture just
until blended. The mixture will look lumpy. One at a time, beat in the egg
yolks, beating well after each joining. Scrape down the sides of the bowl
with a rubber spatula. Beat in the vanilla.

One tablespoon at a time, beat in the butter, making sure each addition is
fully incorporated before adding the succeeding. Add the flour and salt and mix
on low speed just until the mixture is polish.

In a grease-free large bowlful, using an electric sociable, beat the egg whites
at low speed until sparkly. Gradually increase the speed to high and beat
the whites until they form soft peaks. While continuing to rhythm, gradually
add the sugar one teaspoon at a time. Beat the whites until they form
besotted, shiny peaks.

Fold one third of the whites into the chocolate mixture to lighten it. Fold
in the remaining whites. Scrape the batter into the prepared pan and smooth
the top with the back of a spoonful.

Bake the cake for 20 to 30 proceedings, until a wooden toothpick inserted 1
inch from the side of the pan comes out strip; the centre of the cake will
remain soft and creamy. Do not overbake. Set the cake in the pan on a wire
rack to cool for 1 hr.

When the cake is completely sang-froid, invert it onto an 8.5 inch cardboard cake
circle and peel off the paper r-2. Wrap the cake in plastic wrap and
refrigerate overnight.

Make the chocolate sugarcoat: Put the chocoate in a 1 quart measuring cup with
a pouring gush. In a small saucepan, set over medium warmth, heat the cream
and corn syrup, stirring constantly with a wooden spoonful, until the mixture
comes to a moil. Pour the hot cream over the coffee. Let the mixture
typify 30 seconds to melt the umber. Gently whisk until quiet. Stir
in the vanilla.

Glaze the patty: Unwrap the chilled cake and put it (still on the cardboard
roach) on a wire torture. Set the wire rack with the cake over a baking
rag. Pour the warm chocolate glaze over the coat, coating it wholly.
Gently tap the wire rack several times to remove any excess sugarcoat. Use the
end of a pin to pop any unsightly air bubbles. Put the baking sheet with
the cake in the refrigerator and chill for 5 to 10 minutes to set the
glass. Using two long metal cake spatulas, transfer the cake to a scale.
Cut the cake while it is still chilled with a hot tongue. Rinse the knife
blade between slices. Transfer the cake slices to dessert plates. If
desired, garnish the top of each piece of cake with a sprinkling of white
chocolate curls. Let the cake slices stand at room temperature for 20
minutes before serving. You can even dust the plate with some cocoa and
serve a few marrons glaces unofficially.

REC.FOOD.RECIPES ARCHIVES

/MISC