Kahlua White Chocolate Valentine Cake
1 3/4 c Whipping cream
3 1/2 oz Chopped white chocolate
1/4 ts Vanilla
2 oz White chocolate
1/2 c Whipping cream
1 1/3 c Sifted cake flour
1/2 ts Baking powder
1/4 c butter, at room temperature
1 c Sugar, divided
1 Whole egg
1 Separated egg
6 tb Milk room temp
3 tb Water
1 ts Instant coffee powder
1 ts Sugar
1/4 c Kahlua
For the WHITE CHOCOLATE GANACHE:
(Note: prepare the ganache before mixing and baking cake to allow it to chill).
In large bowl of electric mixer, combine whipping cream and chocolate. Set
over simmering water until chocolate is melted. Stir until smooth.
Refrigerate at least 4 to 5 hours, stirring occasionally, until very thick.
Add vanilla and beat until stiff.
For the Cake:
In small bowl set over simmering water, melt chocolate and whipping cream
together. Stir until smooth. Set aside to cool completely.
In large bowl of electric mixer, whisk the cake flour , baking powder, and
Gradually beat in 3/4 cup sugar and the butter. Beat in whole egg, egg yolk,
and milk until smooth. Stir in cooled chocolate.
In small bowl, whisk egg white with dash of salt until soft peaks form.
Whisk in remaining 1/4 cup sugar, beating until very thick and glossy and
mixture falls from whisk in heavy ribbon. Gently fold egg white into batter.
Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with
butter and floured waxed paper.
Bake on center shelf of oven at 350 degrees about 40 minutes or until wooden
pick inserted in center comes out clean.
Cool in pan 10 minutes. Turn out of pan, if necessary, first trim any excess
crust away from pan rim, and carefully peel away paper. Cool completely.
Transfer cake to serving plate.
Using wood pick, poke holes about 1 inch deep and at about 1 inch intervals
in top of cake.
Frost with White Chocolate Ganache.
In small saucepan, combine water, coffee powder and sugar.
Stir over low heat to dissolve coffee and sugar. Bring to boil and pour
into small bowl. Add kahlua and stir to blend. Cool and pour over cake.