Wednesday, January 19, 2011

Spiced Chocolate Torte Part 2

Let's move on to Part 2 of the Bon Appetit cake. This cake has a rich, rum buttercream frosting and a thick chocolate glaze covering the whole thing. Here we go.

Rum Buttercream Frosting
3/4 cup sugar
1/2 cup light corn syrup
4 egg yolks
1-1/2 cups butter (3 sticks) cut into small pieces, room temp
6 ounces bittersweet or semisweet chocolate, melted and cooled slightly
1/4 dark rum

Chocolate Glaze
12 ounces bittersweet or semisweet chocolate, chopped
3/4 cup butter (1-1/2 sticks) cut into 12 pieces
2 Tbs honey
3/4 tsp instant espresso powderIMG_1516For the buttercream frosting, stir sugar and corn syrup together in a sauce pan over medium heat until the sugar dissolves.
IMG_1519In the bowl of a stand mixer, beat egg yolks until pale and thick. Gradually beat in the hot sugar syrup. Continue beating until the mixture is cool, about 5 minutes.
IMG_1522Beat in the butter 1 piece at a time, incorporating each one before adding the next.
IMG_1525Blend in the melted chocolate, then the rum.
IMG_1527Reserve 1/2 cup of buttercream. Place 1 layer of cake on a cookie sheet lined with parchment paper. Spread 1/2 of the remaining buttercream on top of the first layer. Place the second cake on top of the first and cover with the remaining buttercream. Next, place the third layer of cake on top.
IMG_1530Use the reserved buttercream to fill in any gaps where the cake layers meet. Try to make the sides as smooth as possible. Finally, freeze the cake until the buttercream is firm, about 2 hours.
IMG_1532For the glaze, stir all the ingredients together in a double boiler until the mixture is smooth. Remove from heat and stir glaze for about 5 minutes, until it is thickened.
IMG_1536Remove cake from the freezer. Pour about 3/4 of the glaze over the top of the cake. Tilt the cake back and forth so the glaze runs down the sides. Smooth the sides with a spatula. Use the remaining glaze to coat the cake where necessary.
IMG_1539Chill the cake until the glaze is set, about 20-30 minutes
You're almost done. stay tuned for Part 3

1 comment:

  1. OK, this cake both completely frightens me and fascinates me. Is it enormous compared to a regular average cake? Or just very dense? I can't wait to hear how it tastes.