Blackened Voodoo CakeUser Submitted Recipe
For the Cake:
16 oz. Semi-sweet Chocolate Chips
16 oz Butter, not margarine.
2 Cups Chicory Coffee (or strong, dark brewed coffee)
1 Cup Granulated Sugar
For the Bavarian Cream:
1 ½ tbsp gelatin, unflavored
1/4 C Chicory Coffee (or strong, dark brewed coffee), cooled to room temp.
2 C milk
2 eggs, separated
¾ cup sugar, granulated
1 tsp lemon juice
½ cup Heavy Cream
For the Ganache Glaze:
½ cup chocolate chips
¼ cup Heavy Cream
Preheat oven to 350 F
Bring coffee, sugar and butter to a boil.
Allow to cool slightly and place mixture in bowl of stand mixer.
With the beater attachment, begin to beat at low speed. Add the chocolate and continue to beat until the chocolate has melted.
Add the eggs, one at a time, and beat until fully incorporated.
Divide mixture into 2 parchment lined spring-form pans, place in a water bath, and bake at 350 for about 45 minutes, or until the cake has set.
Allow the cakes to cool at room temperature, and then refrigerate, covered, for several hours or overnight.
For the Filling: Soften the gelatin in the coffee.
Scald the milk, then add the coffee/gelatin mixture. Stir to dissolve gelatin.
In the bowl of a stand mixer with the whip attachment, whip the egg yolks and sugar until light and lemon colored. Turn out into a metal bowl set over a pan of barely simmering water.
Slowly add the hot milk, stirring constantly, and cook over simmering water until the mixture thickens. Add the lemon juice and cook a few minutes more, until fairly thick.
In a clean stand mixer bowl, whip egg whites until they are stiff. Remove and reserve.
Whip the heavy cream until it is thick and stiff.
Fold the whites and the cream into the Bavarian mixture, and refrigerate until ready to assemble the cake.
To assemble the cake: Remove one cake from the spring-form pan, but do not remove it from the bottom piece.
Cover the other cake with Bavarian mixture, smoothing the top.
Refrigerate until Bavarian is set.
Invert second cake layer on top of Bavarian and chill until ready to glaze.
Unmold cake and place on glazing rack. Glaze with chocolate ganache and refrigerate until set.
Pipe out chocolate rosettes on each slice, and top with one pecan Praline or voodoo doll.
Decorate plate and top with one thin slice of cake. Serve.
For the Ganache Glaze: Combine the chocolate and cream, and heat slowly over a very low flame, stirring constantly, until smooth and pourable. Glaze while still warm.