On 2 Oct 2006 16:30:19 -0700, "Temily" > rummaged
among random neurons and opined:

>If you were to cook a fantastic cake for a bake off at work what would
>you make?

If you're into chocolate...

@@@@@ Now You're Cooking! Export Format

Triple Chocolate Cake

desserts

1 pound bittersweet chocolate
1 cup butter
6 large eggs
Mocha Glaze:
10 ounces milk chocolate; finely chopped
3/4 cup whipping cream
4 teaspoons instant coffee; dissolved in 1 tsp.
; hot water
1 tablespoon light corn syrup
Ruffle:
2 ounces bittersweet chocolate
6 ounces white imported chocolate; likd Lindt's

First prepare pan: a 8" springform pan at least 2 1/2" high, buttered
and bottom lined with buttered parchment or wax paper; outside of pan
wrapped with double layer of heavy duty foil to prevent seepage.

One roasting pan to serve as water bath.

Preheat oven to 425° F. In a large bowl set over a pan of hot, not
simmering water (bottom of bowl should not touch water), combine the
chocolate and butter and let stand, stirring occasionally, until
smooth and melted.

In a large bowl set over a pan of simmering water, heat the eggs until
just warm to touch. Remove from the heat and beat, using the whisk
beater, until triple in volume and soft peaks form when the beater is
raised, about 5 mins.

Using a large wire whisk or rubber spatula, fold 1/2 eggs into the
chocolate mixture until almost incorporated. Fold in the remaining
eggs until just blended and no streaks remain. Finish by using a
rubber spatula to ensure that the hevier mixture at the bottom is
incorporated. Scrape into the prepared pan and smooth with the
spatula. Set the pan in the other pan and surround it with 1" of very
hot water. Bake 5 mins. Cover loosely with a piece of buttered foil
and bake 10 mins. (The cake will look soft.)

To unmold: have ready a serving plate and a flat plate at least 8" in
diameter, cover with plastic wrap. Wipe the wides of the pan with a
hot, damp towel. Run a thin metal spatula around the sides of the cake
and release the sides of the springform pan. Place the plastic-wrapped
plate on top and invert. Wipe the bottom of the pan with a hot, damp
towel. Remove the bottom of the pan and the parchment. Reinvert onto
the serving plate.

Frost with Mocha Glaze.

Mocha Glaze: Place chocolate in bowl. Bring cream to a simmer in heavy
medium saucepan. Stir in coffee and corn syrup. Pour over chocolate
and stir until chocolate melts and mixture is smooth. Refrigerate
glaze until thickened to spreading consitency (about 30 mins.) Cook's
note: you'll have more frosting than you need for the cake, so frost
the sides, then pile the rest of the frosting on top.Put cake and
frosting back in refrigerator.

Ruffle:

Place white chocolate in small bowl. Set over small saucepan of
simmering water and stir until smooth. Remove from over water. **Wipe
bottom of bowl dry** (very important). Turn 12 x 17" cookie sheet
over. Immediately pour white chocolate over back of cookie sheet.
Using metal icing spatula, spread white chocolate over cookie sheet,
covering cookie sheet competely. Rewarm melted bittersweet chocolate.
Dip fork into chocolate. Move fork quickly from side to side over
white chocolate on sheet, creating freeform lines. Chill until just
set and no longer shiny (about 3 mins.)

Line another cookie wheet with parchment paper. Remove sheet with
chocolate from refrigerator and let stand about 1 min. Arrange sheet
so 1 short side faces you. Place 2 1/2" wide spatula at left edge of
short side of sheet with tip under chocolate. Pressing firmly, push
spatula down full length of cookie sheet, creating ruffles (if
chocolate breaks or cracks, it's too cold and should stand briefly at
room temperature; if chocolate sticks to the spatula, it is too soft
and should be refrigerated briefly). Work fast and make sure your
hands are cold. Transfer ruffle to waxed paper lined cookie sheet.
gently lift and arch ruffle into fan shape. Cook's note: when all
ruffles are made, put back in refrigerator before arranging them in
circles on top of cake.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"