Bon Appetit Desserts (28 page)

Place 1 cake layer, bottom side up, on 9-inch-diameter tart pan bottom. Spread half of filling over. Place second cake layer, bottom side up, on work surface; spread remaining filling over and place, filling side up, atop first layer. Top with remaining cake layer, bottom side up. Spread frosting over top and sides of cake.

DO AHEAD:
Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.

Press candy and peanuts onto top of cake.

Coconut-Chocolate Marjolaine

Multiple layers of soft coconut meringue and a dark chocolate and rum ganache give a tropical spin to the classic French gateau. At 90°F, the melted ganache is the perfect consistency for coating the marjolaine, so use an instant-read thermometer to gauge it just right. Two types of unsweetened coconut are used here: finely shredded coconut for the meringue layers and shaved coconut, sometimes called coconut chips, for the garnish. Both are available at some supermarkets and at many natural foods stores.
8 servings

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 cup heavy whipping cream

1 tablespoon dark rum

1½ cups unsweetened shredded coconut (about 4 ½ ounces)

⅔ cup sugar, divided

2 tablespoons unbleached all purpose flour

¼ teaspoon salt

6 large egg whites, room temperature

½ teaspoon cream of tartar

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 cup heavy whipping cream

2 tablespoons dark rum

1 cup coconut shavings, lightly toasted

GANACHE:
Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Cover and chill at least 6 hours.

DO AHEAD:
Can be made 2 days ahead. Keep chilled.

MERINGUE:
Position rack in center of oven and preheat to 325°F. Line 17×11×1-inch rimmed baking sheet with parchment paper. Mix shredded coconut, ⅓ cup sugar, flour, and salt in medium bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining ⅓ cup sugar; beat until stiff but not dry. Fold coconut mixture into meringue just until incorporated. Spread meringue evenly over parchment on prepared sheet, covering completely. Bake until light golden and just springy to touch, about 20 minutes (meringue will be soft). Cool completely on baking sheet.

DO AHEAD:
Can be made 1 day ahead. Cover tightly with foil; store at room temperature.

GLAZE:
Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Let glaze stand at room temperature until thickened and spreadable, about 1 hour.

Place sheet of waxed paper on work surface. Cut around edges of meringue to loosen. Invert meringue onto waxed paper. Peel off parchment. Cut meringue crosswise in half, then cut lengthwise in thirds, forming six 8 ½×3 ⅔-inch rectangles. Cut piece of cardboard into 8½×3 ⅔-inch rectangle; cover cardboard with foil. Place 1 meringue rectangle on cardboard.

Using electric mixer, beat ganache just until lighter in color and firm enough to spread. Using offset spatula, spread 3 generous tablespoons ganache evenly over meringue. Top with second meringue rectangle; press to adhere. Spread 3 tablespoons ganache over. Repeat procedure with 3 more meringue rectangles and remaining ganache. Top with remaining meringue rectangle. Chill cake until ganache is firm, about 1 hour.

Place cake on rack set over rimmed baking sheet. Spread top and sides of cake with some of glaze. Chill 30 minutes.

Place bowl with remaining glaze in skillet of barely simmering water and rewarm just until instant-read thermometer inserted into glaze registers 90°F. Pour glaze over top of cake, allowing glaze to drip down sides, spreading evenly over sides. Using spatula, scoop up excess glaze on sheet; spread over sides of cake to cover. Press toasted coconut shavings onto glaze over bottom 1 inch of cake. Transfer cake to platter. Chill until glaze is set, at least 1 hour.

DO AHEAD:
Can be made 1 day ahead. Cover and keep chilled. Let cake stand at room temperature 30 minutes before serving.

Using serrated knife, cut cake crosswise into slices and serve.

Pecan Praline Cake

This luscious southern-style cake features flavors reminiscent of Louisiana pralines (brown sugar-pecan confections).
12 servings

2½ cups cake flour

1½ teaspoons baking powder

½ teaspoon salt

2 cups sugar

1 cup (2 sticks) unsalted butter, room temperature

4 large eggs

2 teaspoons vanilla extract

1 cup whole milk

1½ cups chopped pecans

3 tablespoons water

3 tablespoons sugar

1 tablespoon bourbon

Vanilla Cream Cheese Frosting (see recipe)

Pecan Praline Topping (see recipe)

CAKE:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Stir in pecans. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from pan sides, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.

DO AHEAD:
Can be made 1 day ahead. Wrap in foil and store at room temperature.

SYRUP:
Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to simmer. Remove from heat. Stir in bourbon. Cool.

Place 1 cake layer, flat side up, on platter. Brush some of syrup over. Spread 1 cup Vanilla Cream Cheese Frosting over. Top with second cake layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center.

DO AHEAD:
Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

Vanilla Cream Cheese Frosting

Using slightly softened, room-temperature butter ensures easier mixing and a smoother frosting.
Makes about 3 ¼ cups

12 ounces Philadelphia-brand cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

2 teaspoons vanilla extract

4 cups powdered sugar

Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat in sugar 1 cup at a time, scraping down bowl occasionally.

Pecan Praline Topping

These crunchy brown-sugar pecans are also delicious on their own.
Makes about 1½ cups

1 large egg white, room temperature

1 tablespoon water

½ cup (packed) golden brown sugar

1½ cups pecan halves

Preheat oven to 300°F. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet.

DO AHEAD:
Can be made 3 days ahead. Store airtight at room temperature.