Cake
4 ounces bittersweet or semisweet chocolate, chopped
1/3 cup (packed) dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon grated orange peel
1/2 teaspoon coarse kosher salt
2 large eggs
2 tablespoons sugar
1 tablespoon all purpose flour
1/2 cup hazelnuts, toasted, husked, chopped
Filling
5 ounces bittersweet or semisweet chocolate, chopped
3 ounces high-quality milk chocolate (such as Lindt or
Perugina), chopped
1 1/2 cups chilled heavy whipping cream, divided
5 tablespoons unsalted butter, room temperature
Glaze
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
4 ounces bittersweet or semisweet chocolate
chopped 1 tablespoon unsalted butter, room temperature
Large chocolate shards or curls (from 1- to 2-inch-thick 8-ounce piece bittersweet or
semisweet chocolate)
Additional toasted husked hazelnuts
Candied orange peel strips
preparation
For cake-
Preheat oven to 325°F. Line 13x9x1-inch baking sheet with parchment paper; butter
parchment. Combine first 4 ingredients in medium metal bowl. Set bowl over saucepan
of barely simmering water; stir until chocolate and butter melt. Remove bowl from over
water; stir in salt (mixture will be grainy).
Beat eggs and 2 tablespoons sugar in another medium bowl until pale, about 6 minutes;
fold into chocolate mixture. Fold in flour, then hazelnuts. Spread batter evenly on baking
sheet. Bake until tester inserted into center comes out with a few moist crumbs
attached, about 13 minutes (cake will be thin). Transfer pan to rack. Cool cake
completely.
For filling-
Combine chocolates in medium metal bowl. Bring 1 cup cream to simmer in small
saucepan; pour cream over chocolates and let stand 1 minute. Stir until melted and
smooth. Chill mixture until firm, about 2 hours.
Place bowl with chilled chocolate mixture over saucepan of barely simmering water until
mixture is partially melted (do not stir), about 5 minutes. Remove bowl from over water;
add butter to bowl. Using electric mixer, beat until filling is thick and glossy, about 3
minutes. Using clean dry beaters, beat 1/2 cup chilled whipping cream in another
medium bowl until peaks form. Fold whipped cream into filling.
Cover 14x5-inch cardboard rectangle with foil. Invert cake onto work surface; remove
parchment. Cut cake lengthwise in half. Place 1 cake half on foil-covered cardboard.
Spread 1/2 cup chocolate filling over. Top with second cake half. Spoon remaining filling
into pastry bag fitted with large plain round tip. Pipe filling atop cake in side-by-side
lengthwise rows, then smooth top. Chill until filling is firm, about 1 hour.
For glaze-
Bring cream and corn syrup to simmer in small saucepan. Remove from heat. Add
chocolate; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand
until barely lukewarm but still pourable, about 20 minutes.
Place cardboard base with cake on rack set over rimmed baking sheet. Spoon glaze
over top of cake, allowing glaze to run down sides. Using offset spatula, smooth glaze
over sides. Mound chocolate shards or curls over top and sides of cake. Garnish with
hazelnuts and candied orange peel. Refrigerate until glaze is set, at least 2 hours. (Can
be made 1 day ahead. Cover and keep chilled.)
Originally Submitted
5/31/2014
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