Triple Chocolate Cake Part 1

---------- Recipe via Meal-Master (tm) v8.05

Title: TRIPLE CHOCOLATE CAKE PART 1
Categories: Cakes
Yield: 1 Cake

------------------------FINE COOKING APRIL/MAY 1994------------------------
Ganache Filling:
16 oz Heavy cream (2 cups)
8 oz Semisweet chocolate; chopped
Fine
Chocolate Genoise Cake:
4 lg Eggs
3/4 c Sugar (5 ounces)
1 c All purpose flour (4 ounces)
1/4 c Cocoa powder (1 ounce)
1/4 c Butter, clarified (2 ounces)
Syrup:
1/2 c Water
1/2 c Sugar (3-1/2 ounces)
1 tb To 2 T rum or other liqueur
Ganache Glaze:
1 c Heavy cream (8 ounces)
2 tb Light corn syrup (optional)
8 oz Bittersweet chocolate
Chopped fine

This cake combines three chocolate flavors--cocoa in the cake layers,
semisweet chocolate in the whipped filling, and a less sweet bittersweet
chocolate in the glaze. While the contrast gives the cake complexity, you
can use the same chocolate for the filling and the glaze if you can't find
both semisweet and bittersweet chocolate. All the elements can be made one
or two days in advance. In fact, the assembled cake will keep well for a
day in the refrigerator. GANACHE FILLING: In a small, heavy saucepan, bring
the heavy cream to a boil, and then transfer it to a large bowl. Let the
cream cool briefly (about 1 minute), and then pour the chopped chocolate on
top and let it begin to melt. Slowly stir the chocolate and cream in a
circular motion, working out from the center of the bowl. Keep stirring
until all the chocolate is melted and the ganache is smooth and glossy.
Cover the surface with plastic wrap and refrigerate until well chilled--at
least two hours. CHOCOLATE GENOISE CAKE: Heat oven to 350 degrees. Grease
and flour a 9-by 2-inch round cake pan in a large mixing bowl set over a
pan of simmering water, whisk together the eggs and sugar until the sugar
has dissolved abd the mixture feels warm to the touch. Remove the bowl from
heat and, using either a hand mixer or the wire whip on a countertop mixer,
whip the eggs at high speed until the mixture is thick and forms a ribbon
trail when the beater is liftted. Sift together the flour and the cocoa
powder. With a rubber spatula, gently fold the flour mixture into the
whipped eggs and sugar, mixing only until the flour is incorporated. Fold
in the lukewarm clarified butter. Immediately pour the batter into the
greased and floured cake pan and bake on the middle rack of the oven for 30
to 35 minutes.

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