* Exported from MasterCook *
Kahlua White Chocolate Valentine Cake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups Whipping cream
3 1/2 ounces Chopped white chocolate
1/4 teaspoon Vanilla
CAKE:
2 ounces White chocolate
1/2 cup Whipping cream
1 1/3 cups Sifted cake flour
1/2 teaspoon Baking powder
Salt
1/4 cup (4 tablespoon) unsalted -- butter room temperature
1 cup Sugar
1 Whole egg
1 Separated egg
6 tablespoons Milk room temp
KAHLUA SYRUP:
3 tablespoons Water
1 teaspoon Instant coffee powder
1 teaspoon Sugar
1/4 cup Kahlua
WHITE CHOCOLATE GANACHE:
Prepare ganache before mixing and baking cake to allow it to chill.
GANACHE:
In large bowl of electric mixer, combine cream and
chocolate. Set over simmering water until chocolate is
melted. Stir until smooth. Refrigerate at least 4-5 hours,
stirring occasionally, until very thick. Add vanilla and beat
until stiff.
CAKE:
In small bowl set over simmering water, melt chocolate
and cream together. Stir until smooth. Set aside to cool
completely. In large bowl of electric mixer, beat batter
until fluffy. Gradually beat in 3/4 cup sugar. Beat
in whole egg and egg yolk until smooth. Stir in cooled
chocolate. Alternately stir in dry ingredients and
milk, beginning and ending with dry ingredients and
blending thoroughly after each addition. In small bowl,
whisk egg white with dash of salt until soft peaks form. Whisk
in remaining 1/4 cup sugar, beating until very thick and
glossy and mixture falls from whisk in heavy ribbon.
Gently fold egg white into batter. Pour batter into 8 or 9 inch
heart shaped cake pan which has been lined with butter and floured
waxed paper. Bake on center shelf of oven at 350 degrees
about 40 minutes or until wooden pick inserted in center
comes out clean. Cool in pan 10 minutes. Turn out of pan,
if necessary, first trim any excess crust away from pan rim,
and carefully peel away paper. Cool completely.
Transfer cake to serving plate. Using wood pick, poke holes
about 1 inch deep and at about 1 inch intervals in top of cake.
Frost with white chocolate ganache.
KAHLUA SYRUP:
In small saucepan, combine water, coffee powder and sugar. Stir
over low heat to dissolve coffee and sugar. Bring to boil and
pour into small bowl. Add kahlua and stir to blend. Cool.
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