Swiss Truffle Cake
I think this is what you are describing. Comes from December 95 F&W. The
directions are pretty long. I will try to shorten it.
Swiss Truffle Cake
Makes two 5 by 9 in cakes (12 servings)
Galactic:
2 c heavy cram
4 T unsalted butter
4 T light corn syrup
1 1/2 lbs semisweet chocolate, finely chopped
cake:
7 oz semisweet chocolate, finely chopped
1 1/2 sticks unsalted butter, at room temperature
3/4 c sugar
8 large eggs, separated, at room temperature
7 oz blanched or natural almonds, finely ground
2/3 c fine dry bread crumbs
1 T unsweetened Dutch process cocoa powder
For ganache: In a medium saucepan, bring the cream, butter, and corn syrup to a boil
over moderate heat. Remove from the heat, add the chocolate, stir once and let stand
for 5 minutes. Whisk until smooth and strain into a bowl. Refrigerate until
thickened, about 2 hours.
Preheat the oven 350 and position a rack in the middle. Butter a 10 1/2 by 15 1/2
" jelly roll pan and line the bottom with parchment paper. Butter the paper.
In a small bowl set over a saucepan of hot water, melt the chocolate, stirring
occasionally. Let cool.
In a large bowl, using an electric mixer, cream the butter with half of the sugar.
Beat in the chocolate; then beat in the egg yolks 1 at a time. Combine the almonds
and bread crumbs and stir them into the batter.
In large bowl, whip the egg whites until they hold very soft peaks. Gradually beat in the
remaining sugar until the whites hold firm peaks. Stir one-quarter of the whites
into batter, then fold in the remaining whites.
Spread the batter evenly in the prepared pan. Bake for 20 min. Let the cake
cool in the pan for 2 min, then loosen the sides with tip of a knife. Invert the
cake onto a rack and peel off the paper. Cover the cake with another rack and turn
it right side up. Let cool to room temperature.
To assemble the 2 cakes, halve layer crosswise. Cut each half
crosswise into thirds, each about 3 1/2 by 7 3/4 ". Cut 2 pieces of stiff
cardboard about 1/4 " larger than the layers. Place 1 cake rectangle on each
cardboard.
Gently whisk the ganache to a spreading consistency. Using a long metal spatula,
spread each of the 2 rectangles of cake with about 3 T of ganache. Cover with 2 more
layers of cake and ganache. Frost the sides of 2 cakes with ganache.
To finish, spoon the remaining ganache into a pastry bag fitted with a 1/2 " plain
tip and pipe thick diagonal strips on top of the cakes. Refrigerate the cakes to set,
about 2 hours. Let the cakes return to room temperature. Just before serving,
dust the tops of the cakes with cocoa powder.
--
Nona Myers (happy hapa)
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