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looking for chocolatier magazine-Xmas cake recipe

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found it originally on godiva website but it isno longer there

thanks

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  1. Hi! I have some issues of Chocolatier in the basement...can you give me any more info so that I know what to look for? What's in it, what the specific name might be, etc.?

    5 Replies
    1. re: sandylc

      it was called xmas cake and had layers of meringue, cake and ganache

      1. re: koshergourmetmart

        Okay! I'll try to do that tomorrow, if not maybe tonight...

        1. re: sandylc

          thanks-I have the ingredients page-just not the directions on how to make it

          1. re: koshergourmetmart

            I looked through the recipe indexes for my issues - 32 of them - and didn't see any Christmas Cake. Darn.

            Do you have any idea what month (Dec?) or year it was from? Are you absolutely sure of the name?

            1. re: sandylc

              i only saw the recipe online on the godiva webstie over 14 years ago-they had chocolatier recipes

              A

    2. You might find help here:

      http://forums.finecooking.com/cooksta...

      1. 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.

        1. 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.

          1 Reply
          1. re: pine time

            there are layers of meringue, chocolate ganache and cake cake

          2. I think I have the recipe. Did it call for cognac in the ganache and glaze?

            5 Replies
            1. re: sbjes

              think so

              1. re: koshergourmetmart

                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.

                Chocolate Cake:
                2T cocoa
                1 c flour
                1/2 t baking soda
                1/8 t salt
                4 T softened butter
                1 c sugar
                1 egg
                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.

                Ganache
                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.

                Chocolate glaze
                1 lb finely chopped semisweet chocolate
                2 c heavy cream
                2T cognac
                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.
                Assembly:
                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.

                1. re: sbjes

                  where did you find it?

                  1. re: koshergourmetmart

                    December 97 issue of Chocolatier.

                  2. re: sbjes

                    made it tonight. It was a BIG hit. Thank you for finding it!

              2. Sounds similar to a Bon Appetite recipe.
                http://www.creative-culinary.com/pepp...