Preparation / Directions:
Preheat oven to 350. Line two 9 by-2 inch round pans with wax paper
and grease the paper!!!
In a large bowl sift together the flour, soda, powder, and salt
In a medium saucepan combine sugars, chocolate, 1/2 cup of water, and
cook over moderately low heat until smooth. Let cool slightly, stirring
occasionally I used regular flour and it was fine
I also used skim milk and omitted the 2 ounces of chocolate for
decoration.I made the ganache while the cakes were baking but you could
do it the night before.
Using an electric mixer beat the butter and the yolks until blended.
Gradually beat in chocolate mixture. Add dry ingredients in two
batches alternating with the milk until smooth. Beat in vanilla.
The batter will be rather thin!
In a medium bowl beat the egg whites until barely firm. Stir 1/3 of
the whites into the batter. Fold in the remaining whites until
incorporated.
Place mixture in prepared pans. Bake in bottom thirds of oven for 25
to 30 minutes, or until a toothpick comes out clean. Let cakes cook in pans
for
15 minutes,then remove cakes from pans and place right side up on racks to
cool completely.
Tthe cakes can be baked 1 day ahead; wrap in plastic and store
at room temp.
In a sauce pan melt half the chocolate in the heavy cream over
moderately low heat. remove from heat and stir in vanilla and remaining
chocolate until smooth. Place ganache in a bowl and refrigerate until
chilled
-at least 3 hours or overnight.
Using an electric mixer beat ganache until thick enough to hold its
shape -DO NOT OVER BEAT or the ganache will become grainy. If this happens
melt again over low heat and then beat once more.
This happened to me, I did not melt it again -didn't have time to
let it chill for another three hours~ -never the less it was still
delicious!
To assemble the cake peel of the wax paper
place one layer right side up and spread one cup of whipped ganache on
top. top with second layer upside down
Spread the top and sides evenly with the remaining ganache. If desired
reserve 1/2 cup of ganache and use pastry bag to decorate cake.
MAKE AHEAD: the cake can be refrigerated for up to one day.
I kept the cake refrigerated for several days. Of course each time it
went in it was significantly smaller! :
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