CHOCOLATE VELVET RECIPE
Provided by davidgoodman
Number Of Ingredients 28
Steps:
- 1. Preheat oven to 425 F degrees. 2. Butter a small jelly-roll pan and on it place a sheet of bakers parchment or waxed paper. Butter paper lightly and sprinkle evenly with flour. Whip whole eggs with yolk and sugar until mixture is very pale and forms ribbons when a little is dribbled back into the bowl from the tip of the mixing spoon. Fold in sifted cornstarch and grated lemon rind. Spread evenly into prepared pan. Bake for about eight minutes, or until cake is golden brown but still moist. The cake must be pliable enough to fit into a mold. When it has cooled for 10 minutes, cut cake in strips that can be fitted into charlotte mold or bowl. Mold should be completely lined with no spaces showing. Set aside. Praline Paste: Pulverize both almonds and hazel nuts in a blender or food processor. They should be very fine. Set aside. Brush a platter with vegetable oil. Place sugar in a heavy-bottomed saucepan and moisten with lemon juice. Place over high heat stirring constantly until sugar melts completely and turns light brown. Watch this carefully as it will begin to take on color all at once. Remove from heat and keep stirring until sugar is the medium brown color of brewed tea. Pour onto oiled platter and set to cool. When hard and crisp pulverize in blender or food processor. Combine with pulverized nuts and set aside. The filling: Melt butter and set aside. Me1t chocolate in a double boiler and set aside. Dissolve coffee in rum and queurs and mix until smooth. Whipped egg yolks with sugar until firm and Xxx. Beat egg whites to soft peaks. Fold praline paste into egg yolk mixture, then fold in cooled melted butter and chocolate. Mix thoroughly. Fold in whipped cream and finally fold in beaten egg whites. Pour in the mold lined with the roulade and chill until set about three to four hours. The chocolate glaze: Melt chocolate in a double boiler. When melted stir in hot water, a tablespoonful at a time. Mix until smooth. Assembling the cake: Unmold the chilled filled roulade cake. To do this you will need a bowl slightly larger than the cake mold. Invert the mold so the roulade cake is turned out into the larger bowl. Gently and evenly pour the hot chocolate glaze back and forth over the roulade. Repour extra glaze that runs into larger bowl. Pour from side to side until mold is covered. With a large spatula, lift cake onto platter.
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Tafari rochester
[email protected]Overall, this cake was a hit! The chocolate flavor was rich and decadent, and the cream cheese frosting was the perfect balance of sweet and tangy. I would definitely recommend this recipe to others.
Mubashar Hashmi
[email protected]This cake was delicious! The chocolate flavor was rich and the cream cheese frosting was light and fluffy. I will definitely be making this cake again.
Crazy redneck
[email protected]This cake is amazing! I've made it twice now and it's always a hit. The chocolate flavor is rich and decadent, and the cream cheese frosting is the perfect balance of sweet and tangy.
Nawal Ahmad
[email protected]I love this cake! It's so moist and chocolatey. The cream cheese frosting is also amazing. I've made this cake several times and it's always a hit.
Albert Ogunniyi
[email protected]This cake was easy to make and it turned out great! The chocolate flavor was rich and the cream cheese frosting was light and fluffy. I will definitely be making this cake again.
Talia Hendricks
[email protected]This is the best chocolate velvet cake I've ever had. It's so moist and fluffy. The cream cheese frosting is also delicious. I will definitely be making this cake again and again.
Shameem tanveer
[email protected]This cake was amazing! It was so moist and chocolatey. The cream cheese frosting was the perfect complement. I will definitely be making this cake again.
Nadeem ali Khokhar
[email protected]I found this cake to be a bit dry. The flavor was good, but I think it needed more moisture. The cream cheese frosting was also a bit too thick for my taste.
Mst Shilpi
[email protected]This cake was a little too sweet for my taste, but it was still very good. The texture was perfect and the cream cheese frosting was delicious.
Raiyyan Saleem
[email protected]This is the best chocolate velvet cake I've ever had! It's so moist and flavorful. The cream cheese frosting is also amazing. I will definitely be making this cake again.
Mubina Jamal
[email protected]I made this cake for my friend's birthday and it was a huge success! Everyone loved it. The cake was moist and fluffy, and the cream cheese frosting was light and airy.
hadymohammed hady
[email protected]This cake is so easy to make and it tastes like it came from a bakery! I love the moist texture and the rich chocolate flavor. The cream cheese frosting is also delicious.
Ian Ocegueda
[email protected]Amazing cake! I've made it twice now and it's always a crowd-pleaser. The chocolate flavor is rich and decadent, and the cream cheese frosting is the perfect balance of sweet and tangy.
Babou Jarju
[email protected]Followed the recipe exactly and the cake turned out perfectly. So moist and chocolatey! The cream cheese frosting was a great addition. Definitely a keeper recipe.
Lashonda
[email protected]This chocolate velvet cake was a hit at my dinner party! It was moist and fluffy, with a rich chocolate flavor. The cream cheese frosting was the perfect complement, adding a touch of sweetness and tanginess. I will definitely be making this cake aga