Macaroon Cake

admin, January 17, 2015

Serving Size: 8

Ingredients

  1. 1 2/3 cups heavy cream
  2. 10 1/2 ounces bittersweet chocolate, chopped
  3. 3 1/2 ounces milk chocolate, chopped
  4. 4 large eggs
  5. 1 1/2 cups sugar
  6. 4 2/3 cup dried unsweetened finely grated coconut (10 ounces)
  7. Chocolate curls, for garnish

 

Procedure

  1. Preheat the oven to 350°. Spray an 11-by-17-inch jelly-roll pan with vegetable oil spray and line the bottom with parchment paper; spray the paper.
  2. In a small saucepan, bring the cream to a boil. Remove from the heat, add the chocolates and let stand for 5 minutes, then whisk until smooth. Pour 1 cup of the chocolate ganache into a measuring cup and set aside at room temperature; scrape the rest into a bowl. Cover the bowl with plastic wrap and refrigerate the ganache until firm, at least 3 hours.
  3. In a medium saucepan, bring 1 inch of water to a bare simmer. Using an electric mixer, beat the eggs and sugar in a large bowl at medium speed until blended. Set the bowl over the simmering water and whisk until the eggs are warm to the touch. Remove from the heat and beat at high speed until tripled in volume, about 5 minutes. Fold in 3 2/3 cups of the coconut. Spread the batter in the prepared pan in an even layer. Bake for about 25 minutes, or until golden and firm. Let the cake cool for 15 minutes.
  4. Run a knife around the edge of the cake; invert it onto a baking sheet and peel off the parchment. Slide the cake onto a work surface. Using a serrated knife, trim the edges and cut the cake into 3 rectangles of equal size. Stack the layers and trim off any uneven sides with the knife.
  5. Set 1 cake layer right side up on a wire rack and spread with half of the chilled ganache. Cover with a second layer and the remaining chilled ganache. Top with the third cake layer, smooth side up; press down gently. Pour half of the reserved ganache on top and spread it evenly, letting it drip slightly down the sides. Pour on the remaining ganache and smooth the top and sides. Transfer the cake to a cake plate. Refrigerate for 15 minutes, then press the remaining coconut onto the sides of the cake. Garnish with chocolate curls and serve or, for best results, refrigerate the cake overnight.
Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Macaroon BiscuitsMacaroon Biscuits Serving Size: 4 Ingredients: 4 large egg whites 1/2 cup (100g) granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract (optional) 4 and 3/4 cups sweetened […]
  • Lemon Cashew Nut CakeLemon Cashew Nut Cake   Serving Size: 6 inch three layer cake Ingredients: Cashew Cake 2/3 cup cashew paste* 2 Tbs. corn syrup (clear) 6 egg whites 1 ¾ cup powdered sugar 1 ½ cups […]
  • Ice Cream with Chocolate SauceIce Cream with Chocolate Sauce Serving Size: 4-6 Ingredients 1 1/2 cups fine chocolate wafer crumbs (about 30 wafers) 1/2 stick (1/4 cup) unsalted butter, melted 1 1/2 pints coffee ice cream, softened […]
  • Party Fruit SpongeParty Fruit Sponge Serving Size: 8 Ingredients: 1 1/4 cups half-and-half 1/3 cup plus 3/4 cup granulated sugar 1 tablespoon plus 2 teaspoons cornstarch Salt 4 large eggs, at room temperature, […]
  • Macaroon Sponge CakeMacaroon Sponge Cake   Serving Size: 12 Ingredients 7 Large Eggs, separated 1 Large Egg 1 1/4 cups Granulated sugar, divided 1 cup Cake flour 3/4 cup Flaked coconut, toasted 1/4 cup […]
  • birthday cakeBirthday Cake Serving Size: 14-16 Ingredients: 3 cups sugar 1 ¾ cups unsalted butter, softened 2 ½ tsp. vanilla extract 8 large egg yolks 1 12-oz. can evaporated milk 1 ½ cups roughly […]
  • Orange CakeOrange Cake Serving size:8-10 Ingredients: 6 large eggs plus one additional egg white (30 grams) 2 1/4 cups (225 grams) sifted cake flour 1 1/2 cups (300 grams) superfine white sugar […]
  • Chocolate Fruit FingersChocolate Fruit Fingers Serving size: 15 Ingredients: 1. 1 cup mixed dried fruit 2. 1/3 cup thickened cream 3. 100g block PHILADELPHIA Cream Cheese, cubed and softened 4. 100g TOBLERONE Dark Chocolate or […]
  • coconut milk cakeCoconut Milk Cake Serving size of Coconut Milk Cake recipe: Makes 1 large layer cake Ingredients to prepare Coconut Milk Cake: For the Cake: 6 eggs 1+1/2 cups good-quality coconut milk (not […]
  • German CakeGerman Cake Serving Size of German Cake: 16 Ingredients for German Cake: 1/2 cup(s) boiling water 4 ounce(s) German's Chocolate, coarsely chopped 2 cup(s) all-purpose flour 1/4 cup(s) […]
  • Sultana CakeSultana Cake Serving size:14 servings   Ingredients:   2 cups raisins (sultana) water (or as needed) 10 tbsps butter (diced) 2 cups white sugar 3 eggs 3 cups all-purpose […]
  • Marble Nut CakeMarble Nut Cake Serving Size: 8-10 Ingredients: 150 grams margarine, softened (I don't use margarine from the fridge, but I beat it up with the mixer to make it soft) 200 grams caster sugar 1 […]