MILK CHOCOLATE CAKE:
6 oz MILK CHOCOLATE, COARSELY
-CHOPPED
5 LARGE EGG YOLKS
2 ts ALMOND EXTRACT
3/4 c TOASTED SLIVERED ALMONDS
1/2 c ALL-PURPOSE FLOUR
10 tb UNSALTED BUTTER, CUT
-INTO PIECES
1 ts ORANGE ZEST
7 LARGE EGG WHITES
1/4 c GRANULATED SUGAR
MILK CHOCOLATE-ORANGE CREAM:
7 oz MILK CHOCOLATE, FINELY
-CHOPPED
3/4 c HEAVY CREAM
3 tb ORANGE LIQUEUR, SUCH AS
-GRAND MARNIER
DARK CHOCOLATE CURLS:
2 oz (OR LARGER) CHUNK SEMISWEET
-CHOCOLATE
ORANGE COMPOTE:
3 NAVEL ORANGES
1/2 c ORANGE JUICE
2 tb HONEY
2 ts CORNSTARCH
2 tb ORANGE LIQUEUR, SUCH AS
-GRAND MARNIER
MILK CHOCOLATE GLAZE:
12 oz MILK CHOCOLATE, FINELY
-CHOPPED
1/2 c PLUS 3 TABLESPOONS HEAVY
-CREAM
2 tb LIGHT CORN SYRUP
4 tb ALMOND LIQUEUR, SUCH AS
-AMARETTO
SPECIAL EQUIPMENT: Six 3-inch metal ring molds (1 3/4 inches in height).
Make the milk chocolate cake: Position a rack in the center of the oven and
preheat to 325 degrees F. Lightly butter an 11 1/2-inch by 17 1/2-inch
jellyroll pan and line the bottom with parchment paper. Butter the paper
and dust the bottom and sides with cocoa powder, lightly tapping out the
excess. Set the pan aside.
Melt the chocolate according to the directions in the Chocolate Key. In a
large stainless steel bowl, vigorously whisk together the egg yolks and the
almond extract until the mixture is thick, about 1 minute. Set aside.
In the bowl of a food processor, combine the toasted almonds and the flour
and process until the nuts are ground to a fine powder. In a 4 1/2-quart
bowl of a heavy-duty electric mixer using the paddle attachment, beat the
butter on medium speed until it is pale and soft peaks begin to form, about
3 to 5 minutes. Lower the speed, add the zest and the almond flour and mix
until well combined, about 2 to 3 minutes. Add the reserved chocolate, then
the yolks, mixing just until combined.
In a dry, grease-free 4 1/2-quart bowl of a heavy-duty electric mixer with
the wire whip attachment, beat the egg whites on low speed until frothy.
Increase the speed to medium and beat until soft peaks begin to form, 2 to
3 minutes, then gradually add the sugar. Increase the speed to high and
continue to beat until the whites are glossy and hold stiff peaks when the
whip is lifted, 1 to 2 more minutes.
Using a large rubber spatula, mix 1/3 of the whites into the
chocolate-almond-butter mixture to lighten it . Gently and quickly fold in
another third of the whites. Fold in the remaining whites. Scrape the
batter into the prepared pan and spread it evenly with an offset metal
spatula. Bake for 30 minutes until the cake springs back when lightly
touched and the sides pull away from the pan. Cool in the pan for 10
minutes, then invert onto a cooling rack and remove the parchment paper.
When the cake has cooled, cut out 18 cake rounds using a 3-inch by 1 3/4-
inch metal ring mold. Set the cake rounds aside until ready to assemble the
dessert.
Make the milk chocolate-orange cream: Place the chopped chocolate into a
medium stainless steel bowl. In a medium saucepan, bring the cream to a
boil. Remove the pan from the heat and pour the cream over the chocolate.
Allow the mixture to stand for 30 seconds to melt the chocolate; whisk
gently until smooth. Stir in the orange liqueur. Refrigerate until
thoroughly chilled.
continued………
Yields
6 Servings