Nestle's Chocolate Baumkuchen-Chocolate Magazine 1/88

10-12 Servings
Preparation Time: 1 hr. plus cooling and chilling
This cake calls for a sour cream topping and frosting, but the cake itself is so good that a powdered sugar sprinkling is enough and serve with fruit or hot fudge sauce.

Cake:
2 ounces (1/3 cup) semi-sweet chocolate chips
2/3 cups flour
3 tablespoons cornstarch
1/8 teaspoon salt
8 tablespoons unsalted butter
3/4 cup granulated sugar, divided
1 teaspoon vanilla
7 large eggs, at room temperature

Sour Cream Topping:
2/3 cup sour cream
3 tablespoons granulated sugar
1/2 teaspoon lemon juice

Chocolate Sour Cream Frosting:
4 ounces (2/3 cup) semi-sweet chocolate chips
3 tablespoons unsalted butter, cut into 3 pieces
1/3 cup sour cream, at room temperature
1/4 teaspoon vanilla

Garnish:
1 1/2 cups fresh strawberries cut in half

Make the cake:
1. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips, stirring frequently until smooth. Remove the top part of the double boiler and cool the chocolate 5-10 min., until tepid.
2. Butter the bottom and sides of a 9" spring form pan (must be spring form-this does not work in a regular 9" pan). Position a rack 5" below the heat source of the broiler and pre-heat the broiler.
3. In a small bowl, stir together the flour, cornstarch and salt.
4. In a large bowl, using a hand-held electric mixer set at medium-high speed,beat the butter, 1/2 cup of the sugar, and the vanilla for 30-60 seconds, until creamy. Add the egg yolks, one at a time, beating well after each addition. At low speed, beat in the flour mixture. Divid the batter equally between two large bowls. Stir the melted chocolate into one of the bowls of batter.
5. In a large, grease-free bowl, using a hand-held electric mixer set at low speed, beat the egg whites until foamy. Gradually increase the speed and to medium-high and continue beating the egg whites until they start to form soft peaks. While continuing to beat, add the remaining 1/4 cup of sugar, one tablespoon at a time, Continue beating until they form stiff peaks.
6. Divide the egg whites evenly between the bowls of plain and chocolate batters. Fold the egg whites into the batters. The batters may appear curdled.
7. Spread a scant 1/2 cup chocolate batter into the bottom of the springform pan. The layer will be very thin. Broil 45 seconds-2 minutes, until the batter is baked through and lightly browned on top. Watch the broiling carefully-it can burn very quickly! Spread a scant 1/2 cup of the plain batter on top of the baked chocolate layer, and broil as before. Repeat, making 10 layers in all.

Make the sour cream topping:
8. In a medium bowl, stir together the sour cream, sugar and lemon juice. Spread it in an even layer on top of the cake and broil 45-60 seconds, until set. Do not let the topping brown. Cool the cake in the pan on a rack for 15 min. Remove the sides of the pan, and cool the cake completely.

Make the Chocolate Sour Cream Frosting:
9. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips and butter, stirring frequently, until the mixture is smooth. Remove the top part of the double boiler from the bottom and cool the chocolate 5-10 min., until tepid.
10. Place the sour cream in a medium bowl. Stir in the chocolate mixture and vanilla. Gradually beat in the confectioner's sugar until the frosting is thick and of spreading consistency.
11. Set the cake on a serving plate. Frost the sides of the cake with 2/3 of the frosting. Arrage the strawberries in 2 circles on top of the cake-a large circle around the outer edge and a smaller one closer to the middle. Fit a pastry bag with a star tip and fill with the rest of the frosting. Pipe circles of frosting between the strawberry circles. Keep the cake refrigerated until 30 min. before serving.

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