These little cakes are like a Whoopie pie but far more sophisticated. The cake is similar to a ladyfinger, the filling is a bittersweet chocolate enriched with butter, sugar and egg yolks and the whipped cream marries the two beautifully. They are a bit involved but well worth the time and calories. Each part can be made ahead and can be assembled before serving.
Makes 12
Cakes:
3 egg whites
2 egg yolks
1/3 cup flour
1/3 cup sugar
1/2 teaspoon vanilla
pinch of salt
Preheat the oven to 425 degrees
Beat egg yolks with sugar and salt until light
Into that mixture, beat in the sifted flour and vanilla
In a clean bowl beat the egg whites until stiff, add to the batter and fold in thoroughly
Drop the mixture onto parchment lined baking sheets. Use a 1 1/2” cookie/ice cream scoop
Bake for 8 minutes until light brown. Allow to cool a few minutes before moving them to the rack.
Chocolate Filling
2 ½ ounces bittersweet chocolate
¼ cup butter
8 ounces confectioners’ sugar
2 tablespoons warm water
2 egg yolks, room temperature
Pinch of salt
½ teaspoon vanilla
Melt chocolate and butter together in a double boiler
Beat in the sugar and the water
Remove from the heat and beat in the egg yolks, vanilla and salt
Sweetened Whipped Cream
1 cup whipping or heavy cream (this must be very cold)
½ teaspoon vanilla
¼ cup sugar
Make the whipped cream by combining the cream, sugar and vanilla in a chilled bowl and whip until almost stiff
To assemble the cakes
When the cakes are completely cool, spread the flat side of each with about a teaspoon of chocolate filling.
Put a few tablespoons of whipped cream on the chocolate side of the cake and sandwich with the second cake.
Dust with confectioners sugar to serve
Makes 12 Kossuth Cakes
Comentarios