Chocolate Pastry Cake

Name: Chocolate Pastry Cake
Yield: One 9-inch cake, about 12 servings
Cuisine: American
Ingredients: Pinch of salt; ¼ teaspoon baking soda; ¾ pound (3 sticks) unsalted butter; 4 to 6 tablespoons cold water; 1 recipe Chocolate Génoise, baked in a 9-inch round pan; 3 cups unbleached all-purpose flour; ½ cup alkalized (Dutch process) cocoa powder; ⅓ cup sugar; 1½ cups heavy cream; 6 tablespoons unsalted butter; ⅔ cup sugar; ⅓ cup water; ⅓ cup orange liqueur; 1¼ pounds (20 ounces) semisweet chocolate

Preparation info

One 9 inch cake, about
12
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This dessert was created by Chef Albert Kumin for the opening of Windows on the World in 1976 and became one of their signature desserts. This recipe is close to the original, but uses my recipes for the different component parts.

Ingredients

1 recipe Chocolate Génoise, baked in a 9-inch round pan

Americas
United States
Dessert
Cake
Vegetarian

Method

Cool the génoise.
To make the dough, place the flour in a mixing bowl and sift the cocoa powder over it. Stir in the sugar, salt, and baking soda. Cut the butter into small pieces, then rub it into the dry ingredients until no pieces show, leaving the mixture cool and powdery. Stir in only enough water so that the dough holds together. Press the dough together,