Bruno's Chocolate Cake with Chocolate Cream
eggs, separated, room temperature
unsalted butter, melted
amaretti (about 10 Italian macaroons, finely ground)
semisweet chocolate, melted
semi-sweet chocolate, melted
white chocolate, melted
unsweetened chocolate leaves
2Butter and flour 3 9-inch round cake pans.
3Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.
4Beat in rum and vanilla.
5Beat whites with cream of tartar to soft peaks.
6Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.
7Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.
8Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.
9Sift together cornstarch and cocoa; combine with ground amaretti.
10Gently fold into the batter.
11Divide batter among prepared pans.
12Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.
13Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.)
14For Chocolate Cream: Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature.
15Whip cream until nearly stiff.
16Gently fold chocolate mixture and rum into whipped cream.
17To Assemble: set aside 1/4 of the chocolate cream for decorating the top of the cake.
18Spread remainder evenly between the 3 layers, stacking them neatly, then spread over the reserved cream over the top and sides.
19Measure height of the cake.
20On a sheet of parchment or waxed paper, spread 3 ounces melted semisweet chocolate into rectangle 1/16 inch thick and as wide as the cake is high.
21Repeat with melted white chocolate on another sheet of parchment.
22Refrigerate until chocolate is firm but not brittle, about 15 minutes.
23Cut chocolate crosswise into 3/4-inch-wide strips.
24Refrigerate to refirm chocolate, about 15 minutes.
25Carefully arrange strips alternately around edges of cake, gently pressing into icing.
26Spoon reserved chocolate cream into pastry bag fitted with a number 3 round tip.
27Pipe mixture into straight lines atop the cake.
28Dust lightly with cocoa; refrigerate.
29Garnish with chocolate leaves. (For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves.)
30Bring to room temperature before serving.
Originally Posted: Mon, Dec 28, 2009