CHOCOLATE PYRAMID
Makes 8 servings
what if you could make
an extraordinary chocolatecake—I mean one of the best darned fudgy chocolatecakes you’ve ever tasted? And what if you layered it with glorious chocolate frosting? And what if the wholepackage looked like a triangle instead of a boring oldcircle or square? If this fantasy interests you, you’vecome to the right place. This cake is delicious and will have everyone talking about your madly brilliantlayering skills.
FOR THE CAKE:
6 eggs, separated¾ cup
(150 g)
granulated sugar½ teaspoon salt1 scant cup
(130 g)
cake flour1 cup
(85 g)
Dutch-process cocoa powder
FOR THE BUTTERCREAM:
⅔ cup
(130 g)
granulated sugar2 eggs, at room temperature1 teaspoon vanilla bean pastepinch salt1 cup
(230 g)
unsalted butter, cut into small cubes,at room temperature8 ounces
(225 g)
bittersweet chocolate, finely chopped,melted, and cooled slightly
FOR THE SIMPLE SYRUP:
1 cup
(200 g)
granulated sugar
FOR THE GLAZE:
4 ounces
(115 g)
bittersweet chocolate¼ cup
(60 ml)
heavy cream1 tablespoon unsalted butter
FOR THE ASSEMBLY:
½ cup
(40 g)
Dutch process cocoa powder (I use CacaoBarry Extra Brute)
For the cake:
Preheat the oven to 400°F
(205°C)
. Line a hal sheet panwith parchment paper. Do not spray with nonstick spray.In the bowl o a stand mixer fitted with the whisk attach-ment, combine the egg yolks and one-quarter o the gran-ulated sugar and beat until the mixture thickens but isn’tstif. Switch to the paddle attachment. Add the almondpaste, a small bit at a time to avoid lumps. Transer thismixture to a mixing bowl and clean the stand mixer bowland whisk attachment thoroughly.In the clean bowl o your stand mixer, combine the eggwhites and salt and whisk until the mixture is white andoamy. With the mixer running, slowly add the remainingsugar and whisk until stif peaks orm. (Be careul not towhip to the point o dryness or chunks.) Using a large rub-ber spatula, old one-third o the egg white mixture intothe egg yolk mixture to lighten. Add the remaining whitesand gently old until the two are incorporated.In a bowl, whisk together the flour and cocoa powder. Sitthe flour mixture over the egg mixture and old togetherwith a large rubber spatula. Spread the batter onto theprepared pan in a very even layer. Bake or 10 minutes, or just until the cake springs back when touched.
Make the buttercream:
In a heavy saucepan, combine the granulated sugar with¼ cup
(60 ml)
water and stir constantly over medium heatuntil the sugar has completely dissolved. Stop stirring.
CHOCOLATE PYRAMID
Makes 8 servings
what if you could make
an extraordinary chocolatecake—I mean one of the best darned fudgy chocolatecakes you’ve ever tasted? And what if you layered it with glorious chocolate frosting? And what if the wholepackage looked like a triangle instead of a boring oldcircle or square? If this fantasy interests you, you’vecome to the right place. This cake is delicious and will have everyone talking about your madly brilliantlayering skills.
FOR THE CAKE:
6 eggs, separated¾ cup
(150 g)
granulated sugar½ teaspoon salt1 scant cup
(130 g)
cake flour1 cup
(85 g)
Dutch-process cocoa powder
FOR THE BUTTERCREAM:
⅔ cup
(130 g)
granulated sugar2 eggs, at room temperature1 teaspoon vanilla bean pastepinch salt1 cup
(230 g)
unsalted butter, cut into small cubes,at room temperature8 ounces
(225 g)
bittersweet chocolate, finely chopped,melted, and cooled slightly
FOR THE SIMPLE SYRUP:
1 cup
(200 g)
granulated sugar
FOR THE GLAZE:
4 ounces
(115 g)
bittersweet chocolate¼ cup
(60 ml)
heavy cream1 tablespoon unsalted butter
FOR THE ASSEMBLY:
½ cup
(40 g)
Dutch process cocoa powder (I use CacaoBarry Extra Brute)
For the cake:
Preheat the oven to 400°F
(205°C)
. Line a hal sheet panwith parchment paper. Do not spray with nonstick spray.In the bowl o a stand mixer fitted with the whisk attach-ment, combine the egg yolks and one-quarter o the gran-ulated sugar and beat until the mixture thickens but isn’tstif. Switch to the paddle attachment. Add the almondpaste, a small bit at a time to avoid lumps. Transer thismixture to a mixing bowl and clean the stand mixer bowland whisk attachment thoroughly.In the clean bowl o your stand mixer, combine the eggwhites and salt and whisk until the mixture is white andoamy. With the mixer running, slowly add the remainingsugar and whisk until stif peaks orm. (Be careul not towhip to the point o dryness or chunks.) Using a large rub-ber spatula, old one-third o the egg white mixture intothe egg yolk mixture to lighten. Add the remaining whitesand gently old until the two are incorporated.In a bowl, whisk together the flour and cocoa powder. Sitthe flour mixture over the egg mixture and old togetherwith a large rubber spatula. Spread the batter onto theprepared pan in a very even layer. Bake or 10 minutes, or just until the cake springs back when touched.
Make the buttercream:
In a heavy saucepan, combine the granulated sugar with¼ cup
(60 ml)
water and stir constantly over medium heatuntil the sugar has completely dissolved. Stop stirring.
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