I usually like to make something extra complicated and chocolate for Valentine's Day.
What I opted for this year was a recipe from my "Lost Desserts" cookbook.
This recipe was the signature desert at the Windows On the World restaurant.
I never had the chance to go there but I imagine it had the potential to be very romantic, with the skyline views and late 60s Mad Men style.
This cake seemed to fit the criteria as it was made of layers of orange LIQUEUR soaked chocolate genoise cake alternating with crisp chocolate pastry layers.
These layers of textural opposites are tied together by layers of rich dark chocolate ganache.
I was ready for this cake too be an epic battle, But it was relatively easy.
The day before I made the chocolate pastry.
This essentially amounted to a sweet pie crust.
And the recipe even called for the use of the food processor making it even easier!
Chocolate Pastry Layers:
3 cups all purpose flour
1/2 cup cocoa powder
1/3 cup sugar
1/4 tsp baking soda
pinch of salt
3 sticks unsalted butter (cut in cubes)
Pulse together all of the dry ingredients in the food processor
Add in butter pieces and pulse till loose and crumbly.
Pour in cold water and pulse till dough forms a ball.
Refrigerate for 2 hrs or overnight.
Roll out into desired shape and size of final cake. (The recipe called for a 9" round but I made 2 small 4"x8" rectangular cakes.) Don't worry you can trim them a bit after they bake.
Prick all over with fork.
Bake between layers of parchment and baking sheets for 30 minutes at 325.
Of course I realized I didn't have any cocoa powder after I already started so I substituted in melted semi sweet pieces instead. Turned out fine, although didn't distribute through the dough as well. You can see the marbling in the picture above :-(
Next I made the Cake.
Chocolate Genoise Cake:
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup cocoa powder
1/4 tsp baking soda
3 large eggs plus 3 yolks
3/4 cups sugar
pinch of salt
Sift together all dry ingredients.
Beat eggs and yolks in electric mixer.
Heat egg mixture in double boiler till warm.
Return to mixer and beat again on high for 5 minutes until light and fluffy.
Slowly fold dry into wet.
I used a 9x13 baking pan with parchment, which suited my rectangular cakes. The recipe again called for a 9" round baking pan.
Let cool and cut into desired shapes.
Orange Liqueur Soaking syrup:
Simmer 2/3 cups sugar with 1/3 cup triple sec (or Grand Marnier if you are fancy and rich)until sugar is dissolved.
Chocolate Ganache:
1 1/2 cups heavy cream
6 tbs butter
1 1/4 pounds semi sweet chocolate
Heat cream and butter.
Pour over chocolate.
Cool until spreading consistency. About 2 hours.
Assemble the cake:
Spread a fine layer of gancahe on plate.
Lay down one pastry layer and then another layer of ganache. (Before you start take note of how many layer of each you have. It is far better to end on a pastry layer then a cake.)
Add a cake layer and pour some of the soaking liquid over it until nice and moist.
Cover the entire cake with remaining ganche.
If you have trimmings from the pastry layers crumble them up and add them to the sides of the cake, or decorate as desired.
I was afraid this cake was going to be impossible to cut, due to the hard pastry layers, but with a serrated knife and a little sawing motion it was just fine.
I enjoyed this cake . . . I don't think Robby was thrilled though.
Hope you had a romantic day!
