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La Belle Cuisine
Chocolate Pudding Cake
Emeril's Creole Christmas
by Emeril Lagasse with Marcelle Bienvenu,
Morrow and Co., Inc.
9-inch layer cake; 10 servings
For the Cake
1 cup plus 2 tablespoons granulated sugar
1/3 cup unsweetened cocoa powder
1 cup bleached all-purpose flour
1 teaspoon baking powder
2 tablespoons unsalted butter
3/4 cup Grand Marnier or
other orange-flavored liqueur
For the Pudding
4 cups heavy cream
1/2 cup cornstarch
1 cup granulated sugar
5 ounces semisweet chocolate chips
2 teaspoons pure vanilla extract
For the Ganache
2 cups heavy cream
1/2 pound semisweet chocolate
For the Garnish or Decoration of Cake
11 ounces semisweet chocolate chips
Preheat oven to 350 degrees F.
For the cake: Put the eggs and 1 cup of the sugar in a large mixing
and with an electric mixer fitted with a wire whisk beat on
speed until the mixture is pale yellow, thick, and has tripled
about 8 minutes, using the mixer.
Sift the cocoa, flour, and baking powder together in another large mixing
bowl. Add the egg mixture and fold to mix thoroughly so the mixture is
Grease two 9 x 2-inch round cake pans with the butter. Sprinkle each
tablespoon of the remaining sugar. Pour the cake batter evenly
and bake until the cakes spring back when touched, about
Let cool for about 2 minutes. Using a thin knife, loosen the
edges of the
cakes, then flip onto a wire rack. Let cool completely.
For the pudding: Combine 1/2 cup of the cream with the cornstarch
in a small bowl and stir to make a paste. Combine the paste with the
3 1/2 cups cream, the sugar, the chocolate chips, and the
vanilla in a large
nonstick saucepan. Using a wire whisk, stir the mix-
ture until it is well
blended. Put the saucepan over medium-low heat
and whisk constantly
the chocolate melts thoroughly. Cook the
mixture, stirring often, until
becomes very thick, like pudding, about
25 minutes. Pour the mixture into
bowl. Cover with plastic wrap,
pressing the wrap down on the surface of
pudding to keep a skin
from forming. Let cool to room temperature.
To assemble the cake: Line a baking pan with parchment or waxed
and place a wire rack over it. Using a serrated knife, cut each
cake in half
horizontally. Brush the tops of three layers each with 1/4
cup of the Grand
Marnier. Place the bottom layer on a 9-inch round
of cardboard and set it on
the wire rack. Spread 1 1/2 cups of the
pudding evenly on top of the layer.
Top with a second layer of cake.
Spread 1 1/2 cups of pudding evenly over
it. Repeat the same process
with the third layer. Top with the fourth layer.
If necessary, shave off
any uneven pieces of cake with a serrated knife so
that it is smooth
and even on all sides. Chill for 2 hours.
To make the ganache: Combine the cream and chopped chocolate
medium-size nonstick saucepan over medium heat. Stir until the
completely melted and the mixture is smooth. Remove
from the heat and
to cool, lifting the mixture out of the pot several
times with a rubber
spatula or wooden spoon until it cools slightly. It
should be glossy and
slightly thick. This is the tempering* process.
Spoon the mixture onto the top of the chilled cake, allowing the over-
drip down the sides. Cool slightly. Carefully remove the cake
rack. Chill for at least 6 hours.
For the garnish: Melt the semisweet chocolate chips in a
bowl set over simmering water. Stir until the chocolate has
Line a baking sheet with parchment or waxed paper. Pour
the baking sheet and spread evenly. Let cool, then
it sets. Break
the chocolate into pieces, like brittle. Mound
the pieces on
top of the
sticking them in at various angles.
Sprinkle with confectioners’ sugar.
is a technique by which chocolate is stabilized through
cooling process, thereby making it more malleable
chocolate isn’t necessary for most recipes,
but it is
often done when the
is used for icing a cake
such as this one.
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