Preparation / Directions:
MILK CHOCOALTE-ORANGE CREAM
7 ounces milk chocolate -- finely chopped
3/4 cup heavy cream
3 tablespoons Grand Marnier
DARK CHOCOLATE CURLS
2 ounces semisweet chocolate -- in chunk form
3 navel oranges
1/2 cup orange juice
2 tablespoons honey
2 teaspoons cornstarch
2 tablespoons Grand Marnier
MILK CHOCOLATE GLAZE
12 ounces milk chocolate -- finely chopped
1/2 cup heavy cream
3 tablespoons heavy cream
2 tablespoons Amaretto
MAKE THE MILK CHOCOLATE CAKE
1. 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 t
apping out the excess. Set the pan aside.
2. Melt the chocolate in a double boiler over low eat.
3. 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.
4. 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.
5. 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 we
ll combinedc, about 2 to 3 minutes. Add the reserved chocolate, then the yolks, mixing until just combined.
6. 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 a
dd the sugar. Increase the speed to hight and continue to beat until the whites are glossy and hold stiff peaks when the whip is lifted, 1 to 2 more minutes.
7. 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 thrid of the whites. Fold in the remaining whites.
8. 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
1. Place the chopped chocolate into a medium stainless steel bowl.
2. 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. Refrigerat
e until thoroughly chilled.
3. When chilled, transfer the chocolate cream to a 4 1/2-quart bowl of a heavy-duty electric mixer with the wire whip attachment. Beat on medium speed until the mixture is light in color and soft peaks start to form. Do not overbeat or the mixture will
be grainy. Refrigerate until ready to use.
MAKE THE DARK CHOCOLATE CURLS
1. Warm the chocolate slightly by placing it on a piece of waxed paper in a mixrowave oven set on MEDIUM (50 percent) power for 20 second intervals, until it begins to soften. This can take 3 to 6 tries, depending on the wattage of the mixrowave oven,