Black chocolate zinger
---------- Recipe via Meal-Master (tm) v8.02
Title: BLACK CHOCOLATE ZINGER
Categories: Cakes, Chocolate
Yield: 10 servings
------------------------------------CAKE------------------------------------
3/4 c Water
1 tb Instant coffee granules
6 oz Unsweetened chocolate,
Coarsely chopped
3 tb Honey
2 c Sifted unbleached
All-purpose flour
1 ts Baking soda
1/4 ts Salt
2 ts Freshly ground
Black pepper
8 tb (1 stick) unsalted butter,
Softened & cut into 1"pieces
1/4 c Solid vegetable shortening
2 c Superfine granulated sugar
4 lg Eggs, at room temperature
2 ts Vanilla extract
1/2 c Ice water
-------------------------------GANACHE GLAZE-------------------------------
2 3-oz bars Swiss Dark
Chocolate, such as Lindt
6 oz Heavy cream
1 tb Light corn syrup
1 tb Grand Marnier, Cointreau
Or dark rum
3/4 ts Vanilla extract
1 ts Hot water, if needed
MAKE THE CAKE:
1. Position a rack in the lower third of the oven and preheat to 350
degrees. Butter a 12 cup fluted tube pan. Dust with flour and tap out the
excess.
2. In a small saucepan, bring the 3/4 cup water to a boil. Immediately
remove from the heat and stir in the coffee until disolved. Add the
chocolate and honey and whisk until the chocolate is melted and the
mixture thickens. Let cool for 10 to 15 minutes, until tepid.
3. In a medium bowl, using a wire whisk, stir together the flour, baking
soda, salt and pepper, until throughly blended.
4. In a 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle
attachment, beat the butter at medium speed for 30 to 45 seconds, until
creamy and smooth. Add the vegetable shortening. Increase the speed to
medium-high and beat for 30 seconds longer.
5. Add the sugar, 1 tablespoon at a time, taking 8 to 10 minutes to blend
well. If using a hand mixer, take at least 15 minutes to blend well.
Scrape the sides of the bowl occasionally.
6. Add the eggs, one at a time at 1 minute intervals. Reduce the speed
to medium. Stir the chocolate/honey mixture once or twice, then add to
the batter along with the vanilla, scraping the side of the bowl as
necessary. Beat 30 seconds longer.
7. At low speed, one-third at a time, beat in the flour mixture
alternately with the ice water. Mix briefly just until each addition is
barely incorporated into the batter. Scrape down the side of the bowl and
mix the batter 10 more seconds.
8. Scrape the batter into the prepared pan and smooth the surface with
the back of a spoon. Center the pan on the rack and bake for 65 to 75
minutes, until the cake begins to come away from the side of the pan and a
wooden toothpick inserted into the center comes out clean.
9. Set the cake onto a wire rack to cool for 15 to 20 minutes. Invert the
cake onto the rack and remove the pan. Cool completely.
MAKE THE GANACHE GLAZE:
10. Break the chocolate bars into 1-inch pieces and place them in a food
processor fitted with the metal chopping blade. Process for 15 to 25
seconds, until finely chopped. Empty the chocolate into a medium bowl.
11. In a small saucepan, heat the cream and corn syrup on low heat until
it comes to a gentle boil. Immediately pour the hot cream over the
chocolate. Let the mixture stand for 30 seconds to melt the chocolate.
Gently whisk until smooth. Stir in the liqueur or rum and vanilla. If
the surface is oily, stir in 1/2 to 1 teaspoon of hot water.
12. Put the wire rack with the cake over a baking sheet. Pour the
chocolate glaze over the top of the cake. Let the glaze drip down the
sides of the cake without coating it completely. Lift up the rack with
the cake and transfer it to another baking sheet. Put the baking sheet
with the cake in the refrigerator to chill for 5 to 10 minutes to set the
glaze.
13. Store the cake at room temperature under a glass cover or in an
airtight container for up to 5 days.
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