Triple Chocolate Cake

By norsegal8

This intense chocolate cake resembles an abstract sculpture and consists of three distinct chocolate experiences; crunchy, creamy and velvety soft.
Making it is always an exciting experience because it never looks the same way twice, Eating it is even more exciting. It seems to elicit dramatic responses. Over the years, I have received numerous marriage proposals at first bite and one thoroughly seduced victim suggested renaming it "The Triple Chocolate Orgasm." Why not?

Ingredients

• CAKE COMPONENTS
• 1 recipe Light Whipped Ganache, preferably made with extra bittersweet chocolate
• 1 recipe Moist Chocolate Génoise, top and bottom crusts removed
• 1 recipe syrup flavored with Frangelico
• 1 recipe Chocolate Praline Sheets
• 1 teaspoon powdered sugar

Details

Servings 14

Preparation

Step 1

METHOD FOR ASSEMBLING THE CAKE
1. Frost the cake directly on a serving plate, using strips of waxed paper slid under the sides. Or use a 9-inch cardboard round as a base. Place a dab of ganache on the base to attach the cake.

2. Sprinkle 1/4 cup syrup on each side of the cake layers.

3. Place 1 layer on the plate or cardboard. Sandwich the layers with 1 cup of ganache. Reserve 1/4 cup ganache to attach the praline sheets and frost the top and sides of the cake with the remainder.

4. Applying the chocolate praline sheets: A warm room (80°F to 85°F) will make the sheets more flexible. (Any leftover can be remelted, retempered and cut into decorative shapes.) Begin by layering each sheet on the counter and peeling off its top layer of paper. Lift up one sheet, using the bottom paper to support it, and press the long side against the cake, curving it gently to mold against the side of the cake. Carefully peel away the wax paper. Place a dab of frosting near the edge of the sheet and attach a second sheet, overlapping the first. Continue with the remaining sheets until the cake is completely surrounded. (Only 4 sheets are needed to encase a 9-inch cake, so there are 2 extra in case of breakage.) If the room is warm enough, the sheets will begin to curve downwards towards the center of the cake. Coax them gently into graceful, undulating shapes, allowing their natural inclination to be your guide. If the chocolate remains absolutely rigid, wave a hair drier (set on warm) briefly and evenly over the sheets. Stop before they appear to have softened and wait a few minutes as it is easy to apply too much heat and melt the chocolate. To this day, this procedure seems slightly risky and scary and delightfully creative! A word of reassurance: Whatever happens, however it winds up looking, the sheets are always delicious.

5, A breath of powdered sugar contrasts nicely with the dark chocolate.