Prepare your cake pans- Assemble the cake pans you will need.
Line the bottom of each with a sheet of fitted parchment paper,
and butter and flour the parchment and sides of the pan. Tap out
excess flour, if needed.
Make the cake- Preheat oven to 450F and place a rack in the
center of your oven. In the bowl of an electric mixer, beat 10 egg
yolks for a few minutes at high speed, until pale and lemon-
colored. Reduce speed and gradually add sugar, then increase
the speed and beat the yolks and sugar until thick and glossy.
Scrape bowl occasionally with rubber spatula. Reduce speed
again and gradually add flour; increase speed mix for 5 minutes
more, then mix in lemon juice. Scrape bowl again with a rubber
spatula. With cleaned beaters, beat the 7 egg whites until they
hold stiff peaks. Because your yolk mixture is so thick at this
point, stir a few heaping spoonfuls of the whites into it to loosen
the mixture, before folding in the rest of the whites.
Bake your cake layers- Spread your batter in prepared pans, try to
push the batter rather than pull it with an offset spatula, it will
help keep the parchment from rolling up. Spread the batter
evenly to the edges with an offset spatula; be careful not to leave
any holes.
Bake each layer for 5 minutes, or until golden with some dark
brown spots. Thicker layers may take up to 2 additional minutes.
It’s best to cool the layers right side up; the tops are the stickiest
part. Repeat with remaining layers. Dunk your cake batter bowl
in water right away; that egg yolk-enriched batter dries quickly
and was surprisingly hard to scrub off later.
Make the filling and frosting- Melt chocolate until smooth. Set
aside to cool to room temperature. In the bowl of an electric
mixer, beat butter until soft and smooth, scraping frequently.
Add vanilla and 3 egg yolks. Add sugar and cooled chocolate,
beating until thoroughly mixed and scraping as needed.
Assemble the cake- Place first cake layer on plate and spread
chocolate on top and to edges with an offset spatula. The filling
must be spread fairly thinly to have enough for all layers and the
outsides of the cake. Repeat with remaining layers (or all layers
except one, if you’d like to do a decorative caramel layer),
stacking cake as evenly as possible. Once fully stacked and filled,
you can trim the edges again so that they’re even. Spread
chocolate on outside of cake to coat.
Caramel topping, if using- Lightly grease a sheet of parchment
paper. Place last cake layer on this sheet. Lightly oil a large
chef’s knife (if cutting layer into 16 traditional wedges) or sharp
cookie cutter of your choice and set aside. Combine the sugar
and water in a small, heavy saucepan and swirl it until the sugar
melts and begins to turn a pale amber color. Quickly and
carefully, pour this (you’ll have a bit of extra) over the prepared
cake layer and spread it evenly with an offset spatula, right over
the outer edges. Using prepared knife or cutter, quickly cut layer
as you wish. Leave in place, then cool completely. Once fully
cooled, cut edges of shapes again, to ensure that you can
remove them cleanly. Arrange caramel pieces or wedges over
cake, propping them up decoratively with hazelnuts.
Chill cake until needed.
Serving
Suggestions
It's good cold, but also very good when let sit to room temp
Originally Submitted
1/19/2012
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