Frozen Mocha Cake w/Chocolate Ganache Glaze
- 4 oz bittersweet or semisweet choc
- 2 tbs water
- 3 eggs separated
- 1/4 sugar
- 3 egg yolks
- 1/2 c sugar
- 1/4 c kahlua
- 1 c chilled whipping cream
- 2 1/2 tsp instant espresso powder
- 3 egg whites
- 1/2 c finely chopped bittersweet or semisweet choc
- 1/2 c whipping cream
- 1/4 c kahlua
- 1 tbs light corn syrup
- 6 oz bittersweet or semisweet choc
butter 2 9" cake pans. line bottoms with parchment paper. Combine choc and water in double boiler, stir until smooth. Remove from heat and put in large bowl. Cool 5 minutes. Whisk egg yolks into chocolate. Beat whites in medium bowl until soft peaks form. Add sugar 1 tbs at a time, beating until stiff and glossy. Fold 1/4 of whites into chocolate, Gently fold in remaining whites in 2 additions just until blended. Be careful to not deflate batter.
Divide batter between prepared pans. Bake until cakes pull away from sides of pans and toothpick comes out clean, about 10 minutes. Cool on rack 1 hour. Invert and remove from pans.
Line 9" cake pand with 1 1/2 high sides with pastic wrap leaving 5" overhang. Whisk egg yolks, 1/4 c sugar and kahlua in medium bowl. Set bowl over saucepanof simmering water. Using electric mixer, beat until yolk mixture is thick and 140 degrees for 3 minutes, abougt 9 minutes total. Remove from over water. Continue to beat until cool to touch, about 3 minutes. Beat whipping cream and espresso powder in another bowl until firm peaks form. fold cream mixture into yolk mixture in 2 additions. using clean beaters beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 c sugar and beat until stiff and glossy. Gently fold whites into yolk mixture in 2 additions. Fold in chopped chocolate.
Place 1 cake layer in prepared pan. Spred filling evenly over cake (filling will be thick) Top with second cake, press gently. Fold palstic overhang over cake, then cover with foil. Freeze cake overnight.
Bring 1st 3 ingredients to simmer in small saucepan. Remove from heat. Add chocolate, whisk until smooth.
Transfer 1/2 c glaze to small gowl. chill until cool and slightly thickened, but still spreadable.
Remove foil and plastic wrap, invert cake on cakeboard and place on rack set on rimmed baking sheet. Working quickly spread thin layer of chilled glaze over top and sides of cake. Freeze until set, about 1 hour.
Rewarm remaining glase over low heat until pourable. Transfer to a 1 c measuring cup. Pour 1/2 of glaze over cake.
Freeze until firm, about 4 hours.
To serve, dip long thin knife in hot water, then wipe dry and cut into wedges.