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Name: Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 6 tb Cocoa powder; 1 1/3 c Sugar; 8 Egg yolks; 1 c Butter; cut in cubes; 2 oz Butter melted; 3 oz Sugar; 1 lb Chocolate; chopped; 3 c Water; Kirsch; to taste; 4 Eggs; 1 c Simple syrup; 8 oz Chocolate; melted and cooled; 6 oz Flour

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INGREDIENTS

6 tb Cocoa powder
=== CHOCOLATE GENOISE ===
=== CHOCOLATE BUTTERCREAM
1 1/3 c Sugar
8 Egg yolks
1 c Butter; cut in cubes
=== CAKE ASSEMBLY ===
2 oz Butter ; melted
3 oz Sugar
1 lb Chocolate; chopped
3 c Water
Kirsch; to taste
4 Eggs
1 c Simple syrup
8 oz Chocolate; melted and cooled
6 oz Flour

INSTRUCTIONS

Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan, line with parchment or waxed paper. Butter and flour paper. Combine flour and cocoa and sift 3 times. In a mixing bowl set over a pan of hot water combine eggs and sugar. Whisk until mixture registers 110 degrees on a candy thermometer. Remove from heat and continue to whip egg mixture until extremely fluffy. Using a large spatula gently fold in sifted flour by thirds and finish by folding in melted butter. Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool cake in pan 5 minutes, turn out on a rack and cool completely. For the chocolate buttercream: In a saucepan fitted with a candy thermometer boil sugar with 3 cups water to 120 degrees. Meanwhile, in bowl of an electric mixer beat yolks until pale. With motor running pour in syrup and beat until mixture forms a ribbon. While mixture is still warm add butter, a piece at a time, then add chocolate, scraping down sides several times. Continue whipping until mixture cools. Combine syrup and Kirsch, to taste, for moistening cake. In a bowl set over a saucepan of hot but not boiling water, melt chocolate, stirring frequently. Set aside to cool and thicken to a pourable consistency. Fill a pastry bag fitted with smallest tip with chocolate. Pipe out neat small designs onto waxed paper; let solidify at room temperature. To assemble cake: Slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup. Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs. This recipe yields 8 to 10 servings. Comments: Cake measurements are given by weight for greater accuracy. Cup measures are as follows: scant 1/2 cup sugar; 1 1/2 cups flour; 1/2 stick butter. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-095 broadcast 12-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 Recipe by: Emeril Lagasse

NOTES

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Chocolate Cake

6 tb Cocoa powder
 === CHOCOLATE GENOISE ===
 === CHOCOLATE BUTTERCREAM
1 1/3 c Sugar
8 Egg yolks
1 c Butter; cut in cubes
 === CAKE ASSEMBLY ===
2 oz Butter melted
3 oz Sugar
1 lb Chocolate; chopped
3 c Water
 Kirsch; to taste
4 Eggs
1 c Simple syrup
8 oz Chocolate; melted and cooled
6 oz Flour

Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan,  line with parchment or waxed paper. Butter and flour paper. Combine  flour and cocoa and sift 3 times. In a mixing bowl set over a pan of  hot water combine eggs and sugar. Whisk until mixture registers 110  degrees on a candy thermometer. Remove from heat and continue to whip  egg mixture until extremely fluffy. Using a large spatula gently fold  in sifted flour by thirds and finish by folding in melted butter.  Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool  cake in pan 5 minutes, turn out on a rack and cool completely. For  the chocolate buttercream: In a saucepan fitted with a candy  thermometer boil sugar with 3 cups water to 120 degrees. Meanwhile,  in bowl of an electric mixer beat yolks until pale. With motor  running pour in syrup and beat until mixture forms a ribbon. While  mixture is still warm add butter, a piece at a time, then add  chocolate, scraping down sides several times. Continue whipping until  mixture cools. Combine syrup and Kirsch, to taste, for moistening  cake. In a bowl set over a saucepan of hot but not boiling water,  melt chocolate, stirring frequently. Set aside to cool and thicken to  a pourable consistency. Fill a pastry bag fitted with smallest tip  with chocolate. Pipe out neat small designs onto waxed paper; let  solidify at room temperature. To assemble cake: Slice fully-cooled  cake in half horizontally. Using a pastry brush generously brush both  layers with flavored syrup. Place bottom layer on a cake stand and  spread with a nice even layer of buttercream. Cover with top layer.  Using a palette knife spread a nice, even layer of buttercream on top  of cake and then ice sides; try to make as smooth a surface as you  can. Decorate top with chocolate designs. This recipe yields 8 to 10  servings.    Comments: Cake measurements are given by weight for greater accuracy.  Cup measures are as follows: scant 1/2 cup sugar; 1 1/2 cups flour;  1/2 stick butter.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-095 broadcast 12-11-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    01-15-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (585g)
Recipe Makes: 8 servings

Calories: 1373
Calories from Fat: 550 (40%)

Amt Per Serving		% DV

	Total Fat 61.1g	81 %
	Saturated Fat 24.7g	123 %
	Monounsaturated Fat 24g
	Polyunsanturated Fat 8g
Cholesterol 2237.5mg		688 %
Sodium 432mg		15 %
Potassium 551.2mg		15 %
Total Carbohydrate 168.8g		50 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 167.5g
Protein 41g		59 %
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Calories per serving: 1373

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