Shelly's Recipe

FROZEN CHOCOLATE CREAM CAKE

Category: Cakes

Chocolate Paste
1 cup pIus 2 tbsp sugar
1 cup plus 2 tbsp water
2 cups unsweetened cocoa powder

Filling
1/4 cup plus 2 tbsp water
1 tsp unflavored gelatin
3/4 cup sugar
1/2 cup egg whites
1 cup chilled whipping cream
1 1/2-inch-thick layer Classic Genoise (see recipe) or a 9 inch diameter sponge cake.
Rum Syrup* recipe follows

Chocolate Sauce
1/2 cup sugar
1/4 cup water
3/4 cup whipping cream

Garnish
Confectioners sugar
Unsweetened cocoa powder
Semisweet or bittersweet chocolate curls

For paste: Bring sugar and water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Gradually whisk in cocoa powder. Return mixture to boil, whisking constantly. Strain into medium bowl. Cover paste and refrigerate until well chilled, about 2 hours. (Can be prepared 4 days ahead.)

For filling: Place 2 tbsp water in small metal bowl; sprinkle gelatin over. Let stand 10 minutes to soften. Place in saucepan of boiling water and stir until dissolved. Bring sugar and 1/4 cup water to boil in heavy small saucepan, stirring until sugar dissolves. Boil until thermometer registers 238 degrees (soft-ball stage), about 5 minutes.

Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites until soft peaks form.

Pour hot sugar syrup into whites in thin steady stream and beat on low speed untill stiff peaks form. Pour in melted gelatin and continue beating until meringue is cool, about 5 minutes. Whip cream in large bowl to soft peaks. Fold cream into 1 cup chocolate paste. Then gently fold in meringue.

To assemble: Place genoise layer into bottom of 9-inch-diameter springform pan with 21/2-inch-high sides. Brush with Rum Syrup. Pour filling over. Smooth top with spatula. Cover with plastic and freeze until firm, about 6 hours. (Can be prepared 2 days ahead.)

For sauce: Bring sugar and water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Add remaining chocolate paste and bring to boil. Add cream and return to boil. Refrigerate until well chilled, about 2 hours. (Can be prepared up to 1 day ahead.)

Release pan sides. Soften dessert slightly in refrigerator, about 30 minutes. Sift powdered sugar and cocoa powder over cake. Garnish with chocolate curls. Serve with chocolate sauce.

Rum Syrup
2 tbsp sugar and water
1 tbsp dark rum

Bring sugar and water to boil in heavy small saucepan, stirring until sugar dissolves. Cool completely. Stir in rum. (Can be prepared I day ahead. Let stand at room temperature.) Makes about 3 tbsp

Classic Genoise
4 eggs
1/2 cup sugar
3/4 cup plus 2 tbsp cake flour
2 tbsp (1/4 stick) unsalted butter, melted

Preheat oven Makes one 9-inch cake
to 350. Grease 9-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment. Grease parchment; flour cake pan. Combine eggs and sugar in large metal bowl. Set over pan of simmering water and whisk until eggs are just warm to touch, about 3 minutes. Remove from over water. Using electric mixer, beat mixture until tripled in volume, about 3 minutes.

Sift flour over eggs and gently fold in. Place butter in small bowl. Fold in 1/4 of batter. Gently fold into remaining batter. Pour batter into prepared pan. Bake until golden and toothpick inserted into center comes out clean, about 30 minutes. Cool 5 minutes in pan. Turn out onto rack and cool completely. Cut into 1/2-inch-thick layers. (Can be prepared ahead. Wrap tightly in plastic and store overnight at room temperature or freeze up to 3 weeks.)