Devil Dog Cake

----- Original Message -----
Subject: FW: [ayoh_graphics] Halloween Recipe ~ Devil Dog Cake
Date: Tue, 2 Oct 2007 2:14:00
From: pichore69@yahoo.com <pichore69@yahoo.com>
To: mphsfoodluver@yahoo.com <mphsfoodluver@yahoo.com>

----- Original Message -----
Subject: [ayoh_graphics] Halloween Recipe ~ Devil Dog Cake
Date: Mon, 1 Oct 2007 23:37:36
From: Bunni-ness <blip303@consolidated.net>

~*~Some people come into our lives and quickly go. Others stay awhile,
leave footprints on our hearts and we are never, ever the same...because the
mind forgets but the heart always remembers.~* ~
 
 

Halloween Recipe ~ Devil Dog Cake s/s

 

Devil Dog
Cake
 
 Cake 6  large
eggs, separated, at room temperature 1-1/4  cups sugar, divided
6  ounces bittersweet chocolate, melted 2  tablespoons bourbon
or other liquor (brand, rum, port) 1/8  teaspoon salt  Filling
1  8-ounce package cream cheese 3/4  cup creamy peanut butter
3  tablespoons sugar 3  ounces white chocolate, melted
 Ganache 8  ounces semisweet chocolate, coarsely chopped
1  cup heavy cream Pecan pieces for paws/feet For cake: Preheat
oven to 350 degrees F. Butter a 15x10x2-inch -inch jellyroll pan. Line pan with
parchment paper, leaving a short overhang on two sides for easy cake removal.
Butter parchment. In bowl of stand mixer fitted with whip attachment, beat egg
yolks on high speed until thick and pale, 4 minutes. With mixer running, beat in
3/4 cup of the sugar, a tablespoon at a time. Beat in the melted chocolate and
the bourbon. Set aside. Fit stand mixer with a clean bowl and clean whip. On
medium-high speed, beat egg whites until foamy; add salt. Beat until soft peaks
form. Gradually beat in remaining in remaining sugar, a tablespoon at time.
Increase speed to high and beat until stiff peaks form, 30 seconds to a minute.
In large bowl, whisk about 1/3 of egg whites into chocolate-yolk mixture to
lighten. Gently fold in remaining whites in two additions until just combined.
Pour batter into pan, smoothing with spatula. Bake 14 to 15 minutes or until
tester inserted near center comes out clean. Run a knife around sides of cake to
loosen. Cover top of cake with a piece of parchment. Cover parchment with damp
(not wet) tea towel to soften top crust. Let cake cool completely in pan on wire
rack. For filling: In bowl of stand mixer fitted with paddle attachment, beat
cream cheese, peanut butter and sugar on high speed until smooth and fluffy,
about 3 minutes. Reduce speed to low; beat in white chocolate until combined.
When you are ready to fill cake, invert onto rack, peel off the parchment and
invert again onto clean sheet of parchment (crust-side will be facing up).
Spread with filling. Using the parchment paper to help, gently roll up cake
lengthwise. (It may crack slightly-- do not worry. Just keep rolling-any cracks
will be sealed by filling and the cake itself which is very moist and fudgy.)
Refrigerate until firm, about 30 minutes. For ganache, in small saucepan set
over medium-high heat, bring cream to full boil. Remove from heat; stir in
semisweet chocolate until completely melted. Cool 5 minutes. To assemble: Cut
about 1-1/2 inch slice from each end of cake roll. Cut one of slices in half to
obtain two 3/4� slices. Coating cut-side of each slice with some of ganache,
attach larger slice to top of one end of cake roll for neck. Attach two smaller
slices at bottom of back end of cake roll for back legs. Cut narrow strip of
heavy card board or foam core to fit under cake. Slide cake onto support. Place
on wire rack and set over baking sheet or jellyroll pan. Pour glaze over cake to
cover, using small offset spatula to ensure even coverage. Let excess glaze drip
off. Transfer cake on its support to serving platter. Add pecan pieces for front
and back paws. Make 3 copies of head template and one of tail on color copier.
Paste heads and tail to pieces of light cardboard (cereal box). Cut out
silhouettes. Attach heads to floral wire or pipe cleaners with tape. Insert into
cake. Makes 16 servings.  
 

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