Recipe

Chocolate Gilded Danish Sugar Cones Recipe

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Ingredients

=== CHOCOLATE GANACHE ===
1/4 c Cocoa powder
12 oz Bittersweet chocolate; sliced
=== CHOCOLATE GENOISE CAKE ===
Raspberries
Powdered sugar
1 c Heavy cream
1 c Sugar
2 c Homemade or prepared raspberry filling
1 c Heavy cream; whipped
3/4 c Cake flour
6 Eggs
Mint sprigs
=== ASSEMBLY ===
1 pn Baking soda
=== GARNISH ===
1 tb Cornstarch
2 tb Butter; melted

Directions

Step #1 preheat your trusty oven to 350 degrees.
Step #2 Butter & flour an 8-inch cake pan.
Step #3 Genoise: Into a small bowl sift together flour, cocoa powder, cornstarch & baking soda.
Step #4 In a large metal bowl set over barely simmering water, whisk eggs & sugar with a hand-held electric beater until thick, foamy & doubled in volume.
Step #5 Mixture should form a ribbon when beaters are lifted.
Step #6 Make sure that mixture does not get too hot & curdle eggs.
Step #7 remove this from heat & carefully fold in flour mixture until just mixd.
Step #8 Fold in melted butter & pour this into cake pan.
Step #9 Bake 20 mins until cake is springy to touch.
Step #10 Cool in pan 10 mins on a cake rack, turn out & cool completely.
Step #11 Ganache: In a small saucepan bring cream to a boil over high heat.
Step #12 remove this from heat & whisk in chocolate.
Step #13 Let cool, stirring every once in awhile, until thickened, but still pourable.
Step #14 Assembly: Halve cake crosswise.
Step #15 On a cake rack set over a baking sheet, cover bottom cake layer with raspberry filling & replace top layer.
Step #16 Over center of cake pour ganache & smooth over top & sides with a palette knife until evenly coated.
Step #17 Let icing set, about 1 hr.
Step #18 To decorate, pipe whipped cream as desired, arrange raspberries & mint & dust with powdered sugar.
Step #19 This recipe yields 10 servings.
Step #20 Comments: The original recipe title as listed is ?Chocolate Genoise Cake With Raspberry Filling & Chocolate Ganache?.
Step #21 --.
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Chocolate Gilded Danish Sugar Cones Recipe

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