maandag 9 februari 2009

Chocolate Jasmine Bon Bon Cake

Experience the rich decedence of choclolate paired with a hint of delicate Jasmine. This flourless chocolate cake is filled with white chocolate parisan cream and is surrounded in a shell of chocolate glaze.

1 heaping tablespoon Jasmine tea
1/3 cup boiling water

Cake: 2 2/3 c semi sweet chocolate chips
1 cup butter (no substitutes)
1 cup half & half (minus 3 tablespoons)
1 c sugar
8 eggs
2 tablespoons vanilla

1 3.3 oz. package white chocolate flavored instant pudding mix
1 1/2 c cold whole milk
1 c heavy whipping cream

1 c semi sweet chocolate chips
3 tablespoons half & half
2 tablespoons butter
2 tablespoons white corn syrup


Pre-heat oven to 350 degrees
Grease 2 9' cake pans or spray with Bakers Joy

Steep tea directly in boiling water for 15 minutes, strain leaves and reserve liquid.

In a sauce pan heat chocolate chips, butter, cream, sugar, and drained tea leaves (you do not have to squeeze out all the liquid), over low heat until chips are melted.
Stir until smooth.
our into a large mixing bowl. Cool.
In another mixing bowl, beat eggs on high about three minutes, until light & fluffy.
Beat into chocolate mixture 1/3 at a time until well blended.
Stir in vanilla.
Divide evenly into pans and bake for 20 minutes or until a toothpick comes out with moist crumbs.
Refrigerate layers until cold.

While layers are baking; mix pudding, milk and three tablespoons of steeped tea with a wire wisk appox. 2 minutes until thick. Set aside.
Beat heavy cream until very stiff with a mixer.
Fold pudding into cream and refrigerate untill layers are cool.

You will notice the layers will deflate and leave a 1/2' indention with a ridge around the the first layer indention side up and fill with cream mixture.
Place second layer indention side down over first layer.
Place glaze ingredients in a sauce pan and heat on low until melted and smooth.
Frost cake top and sides with warm glaze.
Refrigerate for about 1 hour.
Garnish with white chocolate curls if desired.

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