Mexican Black Bottom Torte
Chocolate cake layer:
4 ounces (1 1/2 disks) Mexican chocolate (such as Ibarra), chopped
2 tablespoons brewed coffee
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter
2/3 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Coconut cream layer:
1 envelope (2 teaspoons) unflavored gelatin
3 tablespoons coconut-flavored rum, divided
1 2/3 cup (one 131/2-ounce can) unsweetened coconut milk
2/3 cup whole milk
2/3 cup granulated sugar, divided
1 vanilla bean, split and seeds scraped out
1/8 teaspoon freshly grated nutmeg
2 tablespoons cornstarch
3 large egg yolks
1 cup heavy cream
4 ounces Mexican chocolate, chopped
2 tablespoons hot brewed coffee
1/3 cup heavy cream
2/3 cup natural coconut flakes, toasted
1. Make cake layer: Position rack in center of oven and preheat to 350°F. Generously butter bottom and sides of 9" springform pan. Dust with cocoa and tap out excess.
2. In bowl over pan of simmering water, melt chocolate with coffee. Set aside to cool slightly.
3. Meanwhile, whisk together flour, baking soda and salt.
4. In bowl of electric mixer, using paddle attachment, cream butter until softened. Add sugar; beat at high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating thoroughly after each addition. Beat in melted chocolate at low speed. Add flour mixture and buttermilk at low speed, alternately, blending well after each addition.
5. Pour batter into prepared pan; smooth top spreading batter slightly to edges of pan. Bake 30-35 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack.
6. Make coconut cream layer: In small bowl, soften gelatin in 2 tablespoons of coconut rum. Set aside.
7. In heavy bottomed, non-reactive saucepan, combine coconut milk, milk, 1/3 cup sugar, vanilla bean, nutmeg and salt. Place over medium-high heat and bring to gentle boil.
8. Meanwhile, in separate bowl, whisk together remaining rum, remaining sugar, cornstarch, and egg yolks.
9. Whisking constantly, slowly pour hot milk into egg yolk mixture. Return mixture to saucepan over medium heat. Return to a gentle boil, stirring constantly, for 3-4 minutes until thickened. Remove pan from heat; add softened gelatin and stir until dissolved.
10. Strain custard into bowl; place bowl over ice bath and stir occasionally with spatula until cool. Once cool, stir constantly to avoid lumps until custard is the consistency of soft mayonnaise.
11. In electric mixer, using whisk attachment, whip heavy cream until stiff peaks form. Fold cream into custard mixture until smooth and fluffy. Spoon onto top of cooled cake, swirling top. Sprinkle toasted coconut over entire surface. Chill 3-4 hours or overnight.
12. Make ganache: Put chopped chocolate in medium-sized heatproof bowl. In medium saucepan, combine coffee and cream and bring to gentle boil. Whisk into chopped chocolate. Stir 2-3 minutes over saucepan of simmering water to dissolve sugar. Cool to room temperature.
13. Spoon cooled ganache into parchment paper cone. Drizzle over top of cake in curls and squiggles allowing some to drop over sides. Chill until set.
Next Article: Orange Ice Cream Cups with Baked Meringue Topping
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