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SINFUL CHOCOLATE CAKE

Ingredients:

Cake

1 cup + 2 tbsp BAKER'S BEST MARGARINE, softened
1 cup bittersweet chocolate melted at 35 to 40°C
12 pc egg yolks
1-1/2 cups caster sugar
1 cup +2 tbsp Princess Cake Flour, sifted
1-1/2 cups chopped walnuts

Filling

2-1/4 cups bittersweet chocolate
1/2 cup BAKER'S BEST MARGARINE
6 pc egg yolks
1/3 cup + 2 tbsp sugar
1/4 cup PRIMERA LIGHT BRANDY
2 cups heavy cream

Chocolate Cut-Outs

455 grams bittersweet chocolate, melted

Chocolate Glaze

105 grams MAGNOLIA CHOCOLAIT, melted
1 tbsp clarified MAGNOLIA GOLD BUTTER

Procedure:

For the Cake:
  1. Preheat oven to 350°F. Grease two (2) pieces of 9" removable bottom pans and line with Glad bake paper.
  2. Beat the margarine at high speed with the wire whisk and add in three parts of the melted chocolate in a bain-marie, beating constantly.
  3. Beat the eggyolks and the sugar before pouring into the mixture; add the flour and stir in by hand the chopped walnuts.
  4. Divide the batter into the pans.
  5. Bake for 12 - 16 minutes. The center of the cake must remain spongy, apparently under baked. Cool completely before removing. Set aside.
For the Filling:
  1. Cut the chocolate finely, place in a bowl over simmering water; add margarine.
  2. Melt together over low heat, cool. Set aside.
  3. Combine egg yolks, sugar and the rum in a mixing bowl, place over gently simmering water.
  4. Beat until thick with hand whip. Remove from heat; beat with a whip on second speed until cold and thickened. Set aside.
  5. Beat heavy cream until it holds its shape. Fold chocolate into beaten yolk mixture.
  6. Fold whipped heavy cream into chocolate mixture.
For the Cut-Outs:
  1. Spread the melted chocolate as thinly as possible on top of a cookie sheet.
  2. Freeze for 10-15 minutes or just until set. Cut into about 4 x 2 rectangle.
For the Glaze:
  1. Put chocolate in a metal bowl. Melt the chocolate over simmering but not boiling water (70°C).
  2. Dip the bottom of the bowl of melted chocolate in a larger bowl of cold water and stir until the temperature drops to 30°C or until it begins to thicken.
  3. Immediately remove from the cold water and dip the bottom of the bowl of chocolate in a larger bowl of simmering water.
  4. Stir the chocolate to 33°C and make it more fluid again. Remove the bowl from the hot water.
  5. Beat the clarified butter with a wooden spatula to make it smooth and creamy. Stir it into the chocolate.
  6. Pour the chocolate glaze over the top of cake and spread it with the edge of an icing spatula smoothing on top surface and making the excess flow down the sides of the ring.
  7. Place the chilled cake on a bowl or a cake pan smaller in diameter than the ring.
  8. Using a bowl dryer, quickly and evenly warm the outside of the ring to release the cake.
  9. Place the cake on a serving plate.
  10. Arrange the cut out chocolates slightly overlapping them around the side of the cake. Refrigerate until ready to serve.
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