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Linda Carter Holman
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Arizona Princess Cake

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Arizona Sunset Near Grand Canyon
Thomas Moran
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Arizona Princess Cake
inspired by Alice Medrich, of Cocolat, Berkeley, CA
Bon Appetit December 1987

Cake:
1/2 cup minced soft dried apples (about 1 1/2 ounces)
1/3 cup tequila
8 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter
3 eggs, separated, room temperature
2/3 cup sugar
1/4 cup all-purpose flour
2/3 cup finely chopped toasted pecans (about 3 1/2 ounces)
Pinch of cream of tartar

Glaze:
8 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup chopped toasted pecans (about 2 1/2 ounces)
12 pecan halves, toasted

For cake: Combine apples and tequila in small bowl. Let stand 30 minutes. Preheat oven to 375 degrees F. Grease 8-inch round cake pan. Line bottom with parchment. Butter parchment. Dust pan with flour; tap out excess. Melt chocolate and butter in top of double boiler over hot water; stir until smooth. Cool to lukewarm. Using electric mixer, beat yolks with 1/3 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Mix in lukewarm chocolate mixture and flour, then pecans. Mix in apples and any unabsorbed tequila. Using clean dry beaters, beat whites and cream of tartar in medium bowl until soft peaks form. Gradually add remaining 1/3 cup sugar and beat until stiff and shiny. Fold 1/3 of whites into chocolate mixture to lighten, then fold in remaining whites. Pour batter into prepared pan. Bake until cake pulls away from sides of pan and tester inserted 2 inches from center of cake comes out clean, about 40 minutes. Cool cake in pan. (Cake will sink as it cools.) Press down gently on edges of cake to even. (Can be prepared 4 days ahead. Refrigerate. Bring to room temperature before continuing.)
For glaze: Invert cake onto 8-inch round cardboard disc. Peel off paper. Set cake rack over baking sheet. Place cake on rack. Melt chocolate and butter with corn syrup in top of double boiler over hot water, stirring frequently until smooth. Cool until thick enough to spread, about 10 minutes. Spread very thin coat of glaze over top and sides of cake. Refrigerate cake 10 minutes. Rewarm remaining glaze over hot water until just pourable. Strain glaze over cake, spreading quickly with spatula. Let stand until glaze is almost set. Press chopped nuts onto sides. Arrange pecan halves around top edge. Transfer to platter. (Can be prepared 1 day ahead; refrigerate. Let stand at room temperature 3 hours before serving.) Serves 12.
 

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