This extraordinary cake is named for
Plan Ahead The cake component can be made 1 day before assembling with the pastry buttercreams. Assemble the cake at least 8 hours before serving.
|bleached all-purpose flour|
|whites (about 3)|
|bittersweet chocolate, preferably 70% cacao, coarsely chopped||.|
|Pastry Buttercream Base|
|Décor: bittersweet chocolate for grating, 60% to 63% cacao||a small thick block|
One 9 by 3 inch springform pan, encircled with a cake strip, coated with baking spray with flour, then topped with a parchment round (see Notes)
Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and
In a small bowl, whisk together the flour and baking powder.
In the bowl of a stand mixer fitted with the whisk beater, beat the egg whites on medium speed until soft peaks form when the beater is raised. Raise the speed to medium-high. Gradually add the sugar and beat until the mixture is very glossy and stiff peaks form when the beater is raised slowly.
Continuing on medium-high speed, add the egg yolks, 1 at a time, beating for about 20 seconds between each addition. Scrape down the sides of the bowl as needed.
Sift the flour mixture over the egg mixture, and with a slotted skimmer or silicone spatula, fold gently until all traces of flour have disappeared. With a silicone spatula, reach to the bottom of the bowl to be sure to moisten all of the flour. Gently fold in the water until incorporated. This will deflate the batter slightly.
Scrape the batter into the prepared pan. Use a small offset spatula to smooth the surface evenly. The pan will be only about one-third full.
Set the pan on a wire rack to cool for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and remove the sides of the pan. Let the cake cool completely. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and remove the bottom of the pan and parchment.
Poke the cake all over with a thin skewer. Brush one-third of the syrup onto the bottom of the cake. Set the bottom of the springform pan on top of the cake and reinvert the cake (see Notes). Poke the cake’s top all over with the skewer. Brush the top of the cake evenly with the remaining syrup. Attach the sides of the springform pan to the bottom. If composing the cake the next day, cover the pan tightly with plastic wrap.
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
Use a small torch or a dish towel run under hot water and wrung dry of excess water to heat the sides of the pan. Release the sides of the pan. Place a heated straight-edge knife flush with the buttercream and the cake. Circle the knife around the cake to create a smooth and glossy finish on the sides of the buttercreams.
Let the cake sit for about 20 minutes to soften before serving. To cut cleanly through the cake, run the knife blade under hot water and wipe it off between each slice.
In the bowl of a stand mixer fitted with the whisk beater, beat the butter on medium speed until light and creamy.
Add the cooled pastry cream to the butter, a large spoonful at a time, beating at medium-high speed for several seconds after each addition until smoothly incorporated. Scrape down the sides of the bowl as necessary.
Spread the walnuts evenly on a baking sheet and
Cut each walnut into thin slices.
Set the mixer bowl containing the pastry buttercream in the stand mixer fitted with the whisk beater. Add the cocoa and beat on low speed until smoothly incorporated. With a silicone spatula, fold in the walnuts.
In a small bowl, place the raisins and add hot water just to cover. Let them sit for 10 minutes. Drain the raisins and dry them well on paper towels.
With a silicone spatula, fold the coarsely chopped chocolate and the raisins into the pastry buttercream base. Cover the bowl with plastic wrap.
Scrape the cocoa and walnut buttercream onto the cake in the springform pan and, with a small offset spatula, spread it evenly, taking care not to get any of the buttercream on the sides of the pan above the layer of the buttercream. Cover the top of the pan with plastic wrap and refrigerate for about 1 hour, or until firm. Then spread the chocolate and raisin buttercream layer evenly on top.
Set the pan on a sheet of parchment to catch any falling grated chocolate. Using a coarse shredder, grate the chocolate on top of the cake to cover the buttercream completely. Lift the pan from the parchment and use the parchment to transfer any of the fallen grated chocolate onto the cake. Cover the cake with a large bowl or cake carrier dome. To meld the flavors of the components, chill the composed cake overnight in the refrigerator.
Airtight: refrigerated, 3 days. Do not freeze, because the texture of the buttercreams will become less smooth.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.