-CHOCOLATE CHIP SPONGECAKE-
1/2 c Blanched whole almonds;
-toasted
3/4 c Plus 3 tablespoons cake
-flour
2 ts Baking powder
8 tb (1 stick) unsalted butter;
-softened
3/4 c Granulated sugar; divided
6 lg Eggs; separated (at room
-temperature)
1 ts Vanilla extract
6 oz Bittersweet chocolate;
-finely chopped
KIRSCH SOAKING SYRUP
1/2 c Water
1/3 c Granulated sugar
3 tb Kirsch
WHITE CHOCOLATE CHIP MOUSSE:
1 1/2 c Heavy cream
1/4 c White creme de cocoa
1 Envelope unflavored powdered
-gelatin
12 oz White chocolate; coarsely
-chopped
1 c Milk
1 tb Vanilla extract
8 oz White chocolate; grated
ASSEMBLY
3/4 c Morello cherry jam; divided
-WHIPPED CREAM FROSTING-
1 1/2 c Heavy cream
3 tb Granulated sugar
1 tb Kirsch
4 oz Bittersweet chocolate;
-grated, for garnish
YIELD: 12 servings DIFFICULTY: ** PREPARATION: 2 1/2 hours plus baking,
cooling, and chilling times.
Make the chocolate chip spongecake:
1.Position a rack in the center of the oven and preheat to 325 degrees F.
Butter two 9-inch round cake pans and line the bottom of each pan with a
circle of baking parchment or waxed paper. Dust the sides of the pans with
flour and tap out the excess.
2.Place the toasted almonds in the bowl of a food processor fitted with the
metal chopping blade. Process the almonds until finely ground, about 30
seconds. Place the ground almonds in a medium bowl .
3.Sift the flour and baking powder into the bowl with the almonds. Using a
wire whisk, stir the dry ingredients together until blended. Set aside.
4.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle
attachment, beat the butter at high speed until creamy, about 30 seconds.
At medium speed, gradually beat in l/2 cup of the sugar and continue to
beat until fluffy, about 2 minutes. Beat in the yolks, one at a time, and
the vanilla and continue to beat until well blended, about I minute. Remove
the bowl from the mixer stand and fold in the chopped bittersweet chocolate
.
5.In a clean, grease-free 4 1/2-quart bowl of a heavy-duty electric mixer
using a clean wire whip attachment, beat the egg whites at low speed until
frothy. Gradually increase the speed to medium-high and beat the whites
until soft peaks start to form. One teaspoon at a time, add the remaining
1/4 cup of sugar and continue beating the whites until stiff, shiny peaks
form.
6.Fold one-third of the beaten whites into the butter/yolk mixture.
Alternately fold in the remaining whites and the reserved dry ingredients
in three separate additions. Divide the batter between the two pans and
spread it into an even layer with a spatula.
7.Bake the cakes for 40 to 45 minutes, until the cakes spring back when
lightly touched in the center. Run the tip of a knife around the edges of
each pan. Set the pans on a wire rack and cool 10 minutes. Invert each cake
onto a wire rack and cool completely.
Make the Kirsch soaking syrup:
1.In a small saucepan, combine the water and sugar. Cook over medium heat,
stirring with a wooden spoon until the sugar dissolves. Increase the heat
to high and bring the syrup to a boil. Remove the pan from the heat and
cool to room temperature. Stir in the Kirsch.
Make the white chocolate chip mousse:
1.In a medium chilled bowl, using a hand-held electric mixer, beat the
cream just until it begins to form soft mounds. Do not overwhip. Cover the
bowl and refrigerate the cream until ready to use.
2.Place the creme de cocoa in a small, heatproof cup. Sprinkle the gelatin
over it and let stand for 5 minutes to soften the gelatin. Place the cup
with
continued in part 2
Yields
12 Servings