Lisa Scruggs
- Pastry Chef
Valrhona Double Chocolate Cake
.
The Cake
Ingredients:
1) 8 oz. Butter
2) 2 1/4 cup Sugar
3) 4 Eggs
4) 1 Yolk
5) 3/4 cup Coffee
6) 3/4 cup Milk
7) 2 cups Flour
8) 3/4 cup Cocoa Powder
9) 1/3 tsp. Baking Powder
10) 1 1/2 tsp. Baking Soda
11) 1/2 tsp. Salt
Preparation:
1) Cream together the butter and sugar.
2) Add the eggs and yolks. Mix well.
3) Combine together the coffee and milk.
4) Combine and sift together the flour,
cocoa, baking powder, baking soda and
salt.
5) Alternately add the liquid and the
dry ingredients. Scrape the bowl often to
insure even mixing.
6) Bake at 300 degrees in a convection
oven (or 350 degrees in an conventional
oven) until center
springs back when lightly touched...about 20 to 30 minutes.
The Chocolate Icing
Ingredients:
1) 1 lb. Crisco
2) 1 lb. 10X Sugar
3) 1/4 cup Milk
4) 1 tsp. Vanilla Extract
5) 1/4 cup Cocoa Powder
Preparation:
1) Sift together the sugar and the cocoa
powder.
2) Add the Crisco to the sugar in a mixer
bowl with a paddle.
3) Combine the milk and vanilla together
and add to the mixer bowl. Mix on
low speed at
first. When the mixture comes together, increase the speed to
medium and beat
until fluffy. Scrape the bowl a couple of times while mixing.
The Garnish
Ingredients:
1) One Hershey Chocolate Bar.
2) A Vegetable Peeler.
Preparation:
1) Shave the sides of a bar in short strokes
to create curls.
2) Press to the sides and top of cake.