CHOCOLATE TRUFFLE CAKE

At the café this dessert is accompanied by raspberry sauce and topped with
whipped cream.

For base
1/2 stick (1/4 cup) unsalted butter
2 tablespoons unsweetened cocoa powder
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
3/4 cup finely chopped walnuts
1 large egg
2 teaspoons vanilla

For filling
1 1/2 cups walnuts
1/2 stick (1/4 cup) unsalted butter
1 cup packed light brown sugar
1/4 cup honey
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon fresh lemon juice

For ganache
1 1/4 cups heavy cream
1 pound fine-quality bittersweet (not unsweetened) or semisweet chocolate

Preheat oven to 350°F and butter a 9-inch springform pan.

Make base:
In a small saucepan melt butter and stir in cocoa powder. Remove pan from
heat and add brown sugar, stirring until dissolved. Stir in flour, walnuts,
egg, and vanilla and spread batter evenly in springform pan. Bake base in
middle of oven 10 minutes, or just until firm, and transfer to a rack to
cool.

Make filling:
Arrange walnuts in one layer on top of base. In a small heavy saucepan
combine butter, brown sugar, and honey and cook over moderate heat, stirring
occasionally, 8 to 10 minutes, or until a candy thermometer registers 280°F.
Remove pan from heat and add cream, vanilla, and lemon juice, stirring until
smooth. Cool mixture to room temperature and pour over walnuts, spreading
evenly.

ALL CHOCOLATE BLACKOUT CAKE (I gained 5 pounds typing this.)

CAKE
1/2 cup unsweetened Dutch-process cocoa
powder
2 tbl Boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
1 cup unsalted butter, softened slightly
2 cups sugar
4 large eggs, separated
2 teaspoons vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

FILLING(see note)
1 tbl plus 1 3/4 tsp unsweetened
dutch-process cocoa powder
2 cups boiling water
3/4 cup plus 1 tbl plus 1/2 tsp sugar
1 oz bittersweet chocolate, chopped
2 tbl cornstarch dissolved in 1 tbl cold
water
1/4 tsp salt
1 tsp vanilla extract
2 tbl unsalted butter

FROSTING
12 oz semisweet chocolate, chopped
12 tbl unsalted butter
1/2 cup hot water
1 tbl light corn syrup
1 tbl vanilla extract

1. Preheat oven to 375°F. Butter and lightly
flour two 8 inch cake pans.
2. Make the cake; Place the cocoa in a small
bowl and whisk in the boiling water to form a
paste.
3. Combine the chocolate and milk in a small
saucepan over med heat. Stir frequently
until the chocolate melts, about 3 minutes.
Remove from the heat, Whisk a small amount
of the hot chocolate milk into the cocoa
paste to warm it. Whisk the cocoa mixture
into the milk mixture. Return the pan to
medium heat and stir for 1 minute. Remove
and set aside to cool until tepid.
4. In the bowl of a mixer, cream the butter
and sugar together. Beat in the egg yolks,
one at a time, and add the vanilla. Slowly
stir in the chocolate mix.
5. Combine the flour, baking powder, baking
soda, and salt. Using a spatula, or wooden
spoon, slowly add the flour mix to the
chocolate mix. Fold just until mixed.
6. In another bowl, whisk the whites until
soft peaks form. Using a rubber spatula,
gently fold the whites into the batter.
Divide the batter between the prepared pans.
Bake until a toothpick inserted in the
center of a cake comes out clean, about 45
minutes. Cool in pans 15 minutes, remove to
racks to continue cooling.
7. THE FILLING: (while the cake is
baking)Combine the cocoa and boiling water in
a small sauce pan over low heat. Stir in the
sugar and chocolate. Add the dissolved
cornstarch paste and salt to the pan and
bring to a boil, stirring constantly. Boil 1
minute. Remove the pan from heat and whisk
in vanilla and butter. Transfer the mixture
to a bowl, cover and chill until cool.
8. MAKE THE FROSTING: Melt the chocolate in a
double boiler over hot, not simmering, water,
stirring until smooth. Remove the top of the
double boiler from the heat and whisk in the
butter, 1 tbl at atime. Return the top to
the heat, if necessary, to melt the butter.
9. Whisk in the hot water all at once and
whisk until smooth. Whisk in corn syrup and
vanilla. Cover and chill for up to 15
minutes prior to using.
10. Assemble the cake layer horizontally in
half to form 4 layers. Set 1 layer aside.
Place 1 layer on a cake round or plate.
Generously swath the layer with 1/3 of the
filling. Add the second layer and repeat.
Set the third layer on top. Quickly apply a
layer of frosting to the top and set the
sides of the cake. Chill for 10 minutes.
11. Meanwhile, crumble the remaining cake
layer. Apply the remaining frosting to the
cake. Sprinkle it liberally with the cake
crumbs. Serve within 24 hours. Store in a
cool place. Serves 8-10.

NOTE: For a less syrupy consistency to the
filling, stir in 1-2 tbl cornstarch.

CHOCOLATE BOURBON CAKE WITH CARAMEL AND
WHIPPED CREAM FROSTING

FROSTING:
2 cups sugar
1/2 cup water
4 cups whipping cream
CAKE:
3 ounces unsweetened chocolate, chopped
2 1/4 cups sifted cake flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room
temperature
2 1/2 cups firmly packed golden brown sugar
4 large eggs
3/4 cup sour cream
1 1/2 teaspoons vanilla extract
1 cup boiling water
9 tablespoons bourbon
Purchased caramel topping (optional)

FOR FROSTING: Stir 2 cups sugar and 1/2 cup
water in heavy large saucepan over medium-low
heat until sugar dissolves. Increase heat to
high and boil without stirring until syrup
turns deep amber color, occasionally swirling
pan and brushing down sides with wet pastry
brush, about 12 minutes. Add 2 cups whipping
cream (mixture will bubble up). Reduce heat
to medium. Add remaining 2 cups whipping
cream and stir until all caramel bits are
melted and mixture is smooth, about 4
minutes. Pour caramel frosting mixture into
large bowl and refrigerate overnight. (Can
be prepared 2 days ahead.)

FOR CAKE: Position rack in center of oven
and preheat to 350F. Butter two
9-inch-diameter cake pans with 2-inch-high
sides. Dust pans with flour.

Stir chopped unsweetened chocolate in top of
double boiler over simmering water until
melted and smooth. Set aside to cool. Sift
cake flour, unsweetened cocoa powder, baking
soda and salt into medium bowl. Beat
unsalted butter in large bowl until fluffy.
Gradually add brown sugar and beat until well
blended. Add eggs 1 at a time, beating well
after each addition and scraping down sides
of bowl occasionally. Mix in dry ingredients
alternately with sour cream, beginning and
ending with dry ingredients. Mix in melted
chocolate and vanilla extract. Mix in 1 cup
boiling water and blend well. Divide batter
evenly between prepared cake pans.

Bake until tester inserted into center of
cakes comes out clean, about 35 minutes.
Cool cakes in pans on racks 10 minutes. Turn
out cakes onto racks and cool completely.
(Cakes can be prepared 2 days ahead. Wrap
tightly in plastic and refrigerate.)

Using electric mixer, beat frosting to stiff
peaks. Add 1 tablespoon bourbon and beat
just to blend in.

Cut each cake layer in half horizontally.
Place 1 cake layer on platter; brush with 2
tablespoons bourbon. Spread 1 cup frosting
over. Repeat with 2 more cake layers,
brushing each with 2 tablespoons bourbon and
spreading each with 1 cup of frosting. Top
with remaining cake layer. Brush layer with
remaining 2 tablespoons bourbon. Spread top
and sides of cake decoratively with frosting.
(Cake can be prepared 8 hours ahead.
Refrigerate.) Drizzle caramel topping over
frosted cake in decorative pattern if desired
and serve.