See part 1
FROSTING:
Frost the cake with the whipped cream. Place the cake on a wire rack, then
set it on a sheet pan that will fit the dimensions of your freezer. Place
in the freezer for 40 minutes only (this is just enough time to chill the
whipped cream frosting so its firm to the touch, not soft). While the cake
is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a
medium bowl. In a small saucepan, heat the heavy cream just to the boil.
Remove from heat. Pour over chocolate and whisk until chocolate melts and
mixture is smooth and shiny. Set aside to cool to body temperature.
Set the cake on its wire rack over a baking pan with sides (like a jelly
roll pan) on top of a turntable (or lazy susan). Pour almost all of the
chocolate glaze over the center of the cake. Using a long, flexible metal
icing spatula, use just a few strokes to spread the glaze over the top of
the cake so the glaze runs down over the sides. Rotate the turntable as you
spread. Use the spatula to scoop up excess glaze to touch it to any bare
spots on the sides of the cake to cover them. Place the cake on a serving
plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated
knife, dipped into hot water after each slice, cut dessert into wedges.
Yield: 12 servings
BAKERS’ DOZEN FLO BRAKER SHOW #BD1A11,
Yields
12 Servings