-MILK CHOCOLATE CAKE:-
6 oz MILK CHOCOLATE, COARSELY 10 tb UNSALTED BUTTER, CUT
-CHOPPED -INTO PIECES
5 LARGE EGG YOLKS 1 ts ORANGE ZEST
2 ts ALMOND EXTRACT 7 LARGE EGG WHITES
3/4 c TOASTED SLIVERED ALMONDS 1/4 c GRANULATED SUGAR
1/2 c ALL-PURPOSE FLOUR
———————MILK CHOCOLATE-ORANGE CREAM:———————
7 oz MILK CHOCOLATE, FINELY 3 tb ORANGE LIQUEUR, SUCH AS
-CHOPPED -GRAND MARNIER
3/4 c HEAVY CREAM
DARK CHOCOLATE CURLS:
2 oz (OR LARGER) CHUNK SEMISWEET -CHOCOLATE
-ORANGE COMPOTE:-
3 NAVEL ORANGES 2 ts CORNSTARCH
1/2 c ORANGE JUICE 2 tb ORANGE LIQUEUR, SUCH AS
2 tb HONEY -GRAND MARNIER
MILK CHOCOLATE GLAZE:
12 oz MILK CHOCOLATE, FINELY 2 tb LIGHT CORN SYRUP
-CHOPPED 4 tb ALMOND LIQUEUR, SUCH AS
1/2 c PLUS 3 TABLESPOONS HEAVY -AMARETTO
-CREAM
SPECIAL EQUIPMENT: Six 3-inch metal ring molds (1 3/4 inches in
height).
Make the milk chocolate cake:
Position a rack in the center of the oven and preheat to 325
degrees F.
Lightly butter an 11 1/2-inch by 17 1/2-inch jellyroll pan and
line the
bottom with parchment paper. Butter the paper and dust the bottom
and
sides with cocoa powder, lightly tapping out the excess. Set the
pan
aside.
Melt the chocolate according to the directions in the Chocolate
Key.
In a large stainless steel bowl, vigorously whisk together the egg
yolks
and the almond extract until the mixture is thick, about 1
minute. Set
aside.
In the bowl of a food processor, combine the toasted almonds and
the
flour and process until the nuts are ground to a fine powder.
In a 4 1/2-quart bowl of a heavy-duty electric mixer using the
paddle
attachment, beat the butter on medium speed until it is pale and
soft
peaks begin to form, about 3 to 5 minutes. Lower the speed, add
the zest
and the almond flour and mix until well combined, about 2 to 3
minutes.
Add the reserved chocolate, then the yolks, mixing just until
combined.
In a dry, grease-free 4 1/2-quart bowl of a heavy-duty electric
mixer
with the wire whip attachment, beat the egg whites on low speed
until
frothy. Increase the speed to medium and beat until soft peaks
begin to
form, 2 to 3 minutes, then gradually add the sugar. Increase the
speed
to high and continue to beat until the whites are glossy and hold
stiff
peaks when the whip is lifted, 1 to 2 more minutes.
Using a large rubber spatula, mix 1/3 of the whites into the
chocolate-almond-butter mixture to lighten it . Gently and
quickly fold
in another third of the whites. Fold in the remaining whites.
Scrape the batter into the prepared pan and spread it evenly with
an
offset metal spatula. Bake for 30 minutes until the cake springs
back
when lightly touched and the sides pull away from the pan. Cool
in the
pan for 10 minutes, then invert onto a cooling rack and remove the
parchment paper. When the cake has cooled, cut out 18 cake rounds
using
a 3-inch by 1 3/4-inch metal ring mold. Set the cake rounds aside
until
ready to assemble the dessert.
Make the milk chocolate-orange cream:
Place the chopped chocolate into a medium stainless steel bowl.
In a medium saucepan, bring the cream to a boil. Remove the pan
from the
heat and pour the cream over the chocolate. Allow the mixture to
stand
for 30 seconds to melt the chocolate; whisk gently until smooth.
Stir in
the orange liqueur. Refrigerate until thoroughly chilled.
continued………
Yields
6 servings