patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
How to Bake: Complete Guide to Perfect
Cakes, Cookies, Pies, Tarts, Breads,
Pizzas, Muffins, Sweet adn Savory
by Nick Malgieri,1995, HarperCollins Publishers
“This dessert was created by
Albert Kumin for the opening of Windows on the
World in 1976 and became
one of their signature desserts. This recipe is close
the original, but
uses my recipes for the different component parts.”
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
A pinch of baking soda
3 large eggs plus 3 large egg yolks
3/4 cup sugar
Pinch of salt
9 x 2-inch-deep round pan, buttered, bottom lined with a disk of parchment
or wax paper
1. Set a rack in the middle level of the oven and preheat to 350
2. Combine the cake flour and cornstarch and stir well to mix. Sift
set aside. Whisk the eggs and yolks in the bowl of an electric
in the sugar in a stream, then the salt.
Place the bowl over a pan of simmering water and gently whisk until
egg mixture is lukewarm. Whip by machine on high speed until the egg
mixture is cold and increased in volume.
Remove the bowl from the mixer and sift the cake flour mixture over
egg mixture, in 3 or 4 additions, fold it in with a rubber spatula.
batter into the prepared pan and smooth the top evenly with the
5. Bake the layer for about 25 minutes, until well risen and firm to
6. Loosen the layer from the sides
of the pan and invert to a rack; imme-
diately re-invert to a rack so that
the cake layer cools on the paper.
Double-wrap the layer in plastic wrap and refrigerate it for
days or freeze for several months.
for Success: Only heat the
eggs and sugar to lukewarm or they
will not whip to as great a volume and
the cake will not rise well.
3 cups unbleached all-purpose flour
1/2 cup non-alkalized unsweetened cocoa powder
1/3 cup sugar
Pinch of salt
1/4 teaspoon baking soda
3/4 pound (3 sticks) unsalted butter
4 to 6 tablespoons cold water
Orange Liqueur Syrup
2/3 cup sugar
1/3 cup water
1/3 cup orange liqueur
1 1/4 pounds (20 ounces) semisweet chocolate
1 1/2 cups heavy cream
6 tablespoons unsalted butter
10 1/2- x 15 1/2-inch jelly-roll pans lined with parchment paper
1. 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
into small pieces, then rub it into the dry ingredients until no
show, leaving the mixture cool and powdery. Stir in only enough
the dough holds together. Press the dough together, then
it in plastic and chill.
To make the syrup, in a saucepan, bring the sugar and water
boil. Cool and stir in the orange liqueur.
To make the ganache, cut the chocolate into small pieces. In
a saucepan, bring the cream and butter to a boil and remove from the
Add the chocolate and allow to stand for 2 minutes. Whisk
smooth and cool.
Set racks at the middle and lower thirds of the oven and preheat to
325 degrees [F.]
6. Divide the chilled chocolate dough into thirds and roll each to fit
a prepared pan. Pierce the dough all over with a fork, cover each piece
with another piece of paper, then another pan.
7. Bake at 325 degrees until the layers are dry and crisp, about 30
minutes. Bake in several batches if necessary.
8. Remove the baked sheets to a cutting board and cut into three
9-inch circles. Use the trimmings to patch together a fourth 9-inch
Crumble the scraps and reserve.
9. To assemble, beat the ganache on medium speed for 1 minute, until
light. Slice the génoise into 3 layers. Dot a piece of cardboard with a
bit of ganache, then place one of the chocolate pastry circles on it.
This is so it won’t slide. Construct the cake this way from the bottom:
pastry, ganache, génoise, syrup; ganache, pastry, ganache, génoise,
syrup; ganache. Pastry, ganache, génoise, syrup; ganache, pastry.
Cover the top and sides of the cake with the ganache. Press the
crumbs into the
ganache around the top and sides of the cake.
Serve small wedges of this rich cake.
Keep the cake loosely covered at room temperature until
serving time. Wrap in plastic and refrigerate leftovers for up to a week.
for Success: Don’t
be concerned if the pastry layers break while you are putting them in
place on the cake – just patch them into as complete layers
Index - Chocolate Recipe Archives
Index - Cake Recipe Archives
Recipe Archives Index