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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Seven Layer Chocolate Chiffon
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Cakesandfrostings - Cake Seven Layer Chocolate Chiffon Post by :Matt_Maiden Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2953

Click below to download : Cakesandfrostings - Cake Seven Layer Chocolate Chiffon (Format : PDF)

Cakesandfrostings - Cake Seven Layer Chocolate Chiffon

2 sqs. semi-sweet chocolate
2 c. cake flour
1 tbsp. double-acting baking powder
3/4 tsp. salt
Sugar
1/2 c. salad oil
1/2 c. water
6 eggs, separated, room temperature
1/2 tsp. cream of tartar
Chocolate-Cream Filling (below)
Easy Chocolate Curls (below) - optional
1 c. heavy or whipping cream
2 tbsp. cocoa

CHOCOLATE-CREAM FILLING:

1 1/2 c. heavy or whipping cream
1 (8 oz.) pkg. semi-sweet chocolate sqs.
4 tbsp. butter or margarine (1/2 stick)

EASY CHOCOLATE CURLS:

1 (6 oz.) pkgs. semi-sweet chocolate pieces (1 c.)
2 tbsp. shortening

About 3 hours before serving or early in day:

1. In heavy 1-quart saucepan over low heat, heat semi-sweet chocolate squares until melted and smooth, stirring occasionally. (Or, place chocolate in small bowl; cover with plate. Heat chocolate in microwave oven on Medium about 2 1/2 minutes; stir until smooth.)

2. Preheat oven to 350 degrees. Grease two 9-inch round cake pans; line bottoms of pans with waxed paper and grease paper.

3. In medium bowl with wooden spoon or fork, mix flour, baking powder, salt, & 1 1/2 cups sugar until blended; with same wooden spoon, beat in salad oil, water, egg yolks, & melted chocolate until just mixed and smooth.

4. In large bowl with mixer at high speed, beat whites and cream of tartar until stiff peaks form. Fold small amount of beaten egg whites into chocolate mixture, then fold chocolate mixture into remaining egg whites. Spoon about 3/4 cup batter in each cake pan. Bake 8 to 10 minutes until top of cake springs back when touched with finger.

5. Cool cakes in pans on wire racks 10 minutes. With metal spatula, carefully loosen and remove cakes from pans; cool completely on wire racks. Repeat with remaining batter to make 5 more layers, washing, greasing, and lining cake pans with waxed paper each time.

6.Meanwhile, prepare Chocolate-Cream Filling. 7. Prepare Easy Chocolate Curls. Refrigerate.

8. Assemble cake: Place 1 cake layer, rounded side up, on cake plate; spread with 1/6 Chocolate-Cream Filling; top with second cake layer, rounded side up. Repeat layering with cake and filling, ending with seventh cake layer.

9. In small bowl with mixer at medium speed, beat heavy or whipping cream, cocoa, and 1 tablespoon sugar until soft peaks form. Spread cocoa cream over top and side of cake. If you like, with four-tined fork, run fork vertically around side of cake to make design; garnish cake with Easy Chocolate Curls.

In 2 quart saucepan over medium heat: Heat until mixture is smooth and boiling, stirring constantly. Pour mixture into
large bowl; cover with plastic wrap and refrigerate until chilled, about 1 hour. (Or, place heavy or whipping cream,
chocolate, and butter or margarine in large bowl.

Heat mixture in microwave oven on High about 6 minutes to boiling, stirring every 2 minutes until mixture is smooth. Cover and refrigerate until chilled.) With mixer at high speed, beat chocolate mixture until light and fluffy.

In heavy 2-quart saucepan over low heat: Heat until melted and smooth, stirring occasionally. (Or, place chocolate and shortening in small bowl; cover with plate. Heat in microwave oven on Medium about 4 minutes or until softened; stir until smooth.)

Pour chocolate mixture into foil-lined or disposable 5 3/4 x 3 1/4 inch loaf pan. Refrigerate until chocolate is set, about 2 hours. Remove chocolate from pan. Using a vegetable peeler, serrated cheese sliver, or butter curler, draw blade across surface of chocolate to make curls.

If chocolate appears too brittle to curl, let stand at room temperature 30 minutes to soften. To avoid breaking curls, use a toothpick to lift and transfer them.


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