Layered Dark Chocolate Ganache Cake

The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.

ingredients

Cake:

·         2 2/3 cups all purpose flour

·         1 tablespoon baking powder

·         1 teaspoon baking soda

·         1 teaspoon salt

·         2 1/4 cups sugar

·         1 cup (2 sticks) unsalted butter, room temperature

·         3 large eggs

·         1 large egg yolk

·         1 1/4 cups unsweetened cocoa powder, sifted

·         2 cups ice water

Dark chocolate ganache:

·         1 1/3 cups heavy whipping cream

·         2 tablespoons light corn syrup

·         14 ounces bittersweet chocolate, chopped

White chocolate cream:

·         12 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped

·         3 cups chilled heavy whipping cream, divided

·         1 1/2 teaspoons pure peppermint extract

Peppermint frosting:

·         2 1/4 cups sugar

·         1/2 cup water

·         3 large egg whites

·         1 tablespoon light corn syrup

·         1/2 teaspoon pure peppermint extract

·         Bittersweet chocolate curls

preparation

For cake: 
Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead.Wrap in foil; store at room temperature.

For dark chocolate ganache:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

For white chocolate cream: 
Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.

Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD:Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.

Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

For peppermint frosting: 
Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.

Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.

nutrition information

per serving (10 servings) Calories1,438

·         Carbohydrates176 g (59%)

·         Fat83 g (128%)

·         Protein15 g (30%)

·         Saturated Fat51 g (253%)

·         Sodium593 mg (25%)

·         Polyunsaturated Fat 3g

·         Fiber7 g (28%)

·         Monounsaturated Fat 24 g

·         Cholesterol271 mg (90%)

Deep-Dish Winter Fruit Pie with Walnut Crumb

This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture and sweetness, and the tart cranberries pop in your mouth, making this rustic pie a sensory treat. Be sure to plan ahead, as this recipe calls for chilling the dough for one hour, chilling it again after you roll it out (this reduces shrinkage of the crust during baking), and then baking the pie for over an hour. It is an hours-long process, off and on, but it is worth every minute. Served with a scoop of vanilla ice cream and a glass of apple or pear brandy (preferably from Clear Creek Distillery), it is the perfect final touch to a dinner party.

ingredients

Pie Pastry

• 1 3/4 cups (8 3/4 ounces) all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 12 tablespoons (6 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons ice water
• 1 teaspoon freshly squeezed lemon juice

Walnut Crumb Topping

• 3/4 cup (3 3/4 ounces) all-purpose flour
• 3/4 cup packed (5 3/4 ounces) brown sugar
• 3/4 cup (3 ounces) raw walnuts, coarsely chopped
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine salt
• 6 tablespoons (3 ounces) unsalted butter, melted

Fruit Filling

• 1 cup (5 1/2 ounces) dried figs
• 4 small apples, peeled, cored, and sliced 1/2 inch thick (12 ounces prepped)
• 4 pears, peeled, cored, and sliced 1/2 inch thick (1 1/4 pounds prepped)
• 1 cup (4 ounces) cranberries, fresh or frozen
• 1/2 cup (3 1/2 ounces) granulated sugar
• 2 tablespoons cornstarch

preparation

To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.

Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.

Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.

To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.

Position a rack in the lower third of the oven and preheat the oven to 375°F.

To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.

Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.

Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.

Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.