looking for chocolatier magazine-Xmas cake recipe
found it originally on godiva website but it isno longer there
do you have old issues, like 1982ish? there was a cake from the cover that is ultra thin layers of chocolate and white cake and you get it that thin by quickly cooking under broiler for 2 mins then add the next layer of batter - people would ahhh at the 10 or 12 layers but it was really quite simple , just time consuming. It had some kind of chocolate frosting with fresh strawberries decorating it. I have lost the recipe and would love to make the cake for my sons 21st birthday - thanks!
One time I lost a recipe from that magazine for retro oatmeal cream pies, I wrote the company and they sent me the issue. They may not do that again, but I bet they would get you the recipe.
If you don't get the recipe from CH, try:
ask uncle phaedrus website.
It would help, however, if you also give some specifics as to how "your" chocolate cake differs from the 9 million other chocolate cake recipes out there. If Phaedrus doesn't find it, he'll often post your request anyway, and another reader may be able to help. Good luck.
OK, here's the recipe:
Choc Meringue Layers
1c conf sugar
1/2 c cocoa
3 T cornstarch
6 egg whites
3/4 c sugar
Sift together conf sugar, cocoa and cornstarch. Beat egg whites until soft peaks begin to form, then add sugar 1T at a time. Beat until stiff and shiny. Fold in dry ingredients. Spread on baking sheets, 1 10-inch circle/pan. Bake at 300 for 60 to 70 minutes, until crispy and firm.
1 c flour
1/2 t baking soda
1/8 t salt
4 T softened butter
1 c sugar
1/4 c buttermilk
1 t vanilla
1/2 c hot water
Whisk together cocoa, flour, baking soda and salt. Cream butter until light, then add sugar 1T at a time, blending well. It will take 4-5 minutes. Gradually add buttermilk and vanilla and beat 1 minute. Reduce speed to low and add dry ingred in 3 additions, alternating with the hot water. Bake in a greased and lined 10 inch pan in 350 oven, about 30-35 minutes.
When cool slice in half horizontally.
1 lb finely chopped bittersweet choc
1 1/2 c heavy cream
8 T butter
2 T cognac
Warm cream and butter until mixture comes to gentle boil. Pour hot cream over chocolate. Let stand 30 seconds, add cognac and whisk until smooth. Set aside to cool for several hours until it has the consistency of frosting.
1 lb finely chopped semisweet chocolate
2 c heavy cream
Bring cream to gently boil. Pour over chocolate. Let stand 30 seconds, ad cognac and whisk until smooth. Set aside for 1 hour, until slightly thickened.
Place one meringue disk flat side down. Scrape 1/4 of ganache filling on top. Place one layer of cake on top of ganache, then another 1/4 of ganache. Place second cake layer on ganache, then another 1/4 of ganache and then the second meringue, flat side up. Spread remaining ganache on top and sides of cake. Place in freezer for 10 minutes.
Pour glaze over cake. Refrigerate for at least 30 minutes.