Bon Appetit Desserts (45 page)

Cut four 8×1-inch strips from rolled white chocolate dough and four 8×½-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 4 ribbons. Run 1 ribbon from base of cake to center. Arrange remaining 3 ribbons equidistant from each other in same fashion, so ribbons meet in center [1].

Cut ten 6½×1-inch strips from rolled white chocolate dough and ten 6½×½-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 10 ribbons. Cut ends off 2 ribbons on diagonal. Starting at center, drape ribbons over top and sides of cake to form trailers. To form loops for bows, fold remaining 8 ribbons in half, layered side out. Cut ends into V shapes [2]. Arrange ribbon halves with V shapes at center of cake to form bow [3].

Cut one 3×1-inch strip of white chocolate and one 3×½-inch strip of bittersweet chocolate. Center bittersweet chocolate strip atop white chocolate strip. Fold in ends and pinch to resemble knot; place in center of bow. Transfer cake to platter.

DO AHEAD
:
Can be made 1 day ahead. Chill. Bring cake to room temperature before serving.

The Ultimate Valentine Cake

Heart shaped and decorated with a big white-and-dark-chocolate heart and fresh berries, this cake makes a showstopping centerpiece for Valentine’s Day or any other romantic occasion, such as an anniversary or engagement celebration. When the cake is assembled, the chocolate heart will look like a candy-box lid propped open at an angle. To serve, remove the chocolate heart and break it into pieces to nibble along with the cake. For an all-occasion cake, use a round 8×2-inch springform pan and form the chocolate into a disk.
12 servings

3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

3 ounces bittersweet or semisweet chocolate, chopped

9 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

5 large eggs, separated, room temperature

½ cup plus 1 tablespoon sugar

1 tablespoon framboise or Chambord (black raspberry liqueur)

1 teaspoon vanilla extract

6 tablespoons (¾ stick) unsalted butter, melted, warm

¾ cup cake flour

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

1¼ cups (2½ sticks) unsalted butter

3 tablespoons light corn syrup

3 tablespoons framboise or Chambord (black raspberry liqueur)

1 1-pint container strawberries, hulled, halved

1½-pint container raspberries

1 1-pint container strawberries with stems, halved through stem end (stems left intact)

2 1-pint containers strawberries, hulled, sliced

3 tablespoons sugar

2 tablespoons framboise or Chambord (black raspberry liqueur)

2½-pint containers raspberries

CHOCOLATE HEART
: Cut piece of waxed paper into heart shape about 4 inches larger than 8×2-inch heart-shaped cake ring. Place on baking sheet. Lightly oil inside of heart ring with vegetable oil. Butter outside of ring. Place heart ring atop waxed paper on baking sheet. Press paper up onto outsides of buttered ring to adhere (to prevent chocolate from leaking out).

Place white chocolate in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.

Drop white chocolate by spoonfuls into heart ring, spacing apart and allowing some to touch inner edge of ring. Drop bittersweet chocolate by spoonfuls into spaces. Move heart ring gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake ring to baking sheet with hands, tap sheet firmly on counter to flatten chocolate. Chill until firm, about 1 hour.

Run small sharp knife around outside of ring to loosen chocolate. Remove pan. Chill chocolate heart until ready to use.

DO AHEAD
:
Can be made 1 week ahead. Cover chocolate heart with plastic wrap and keep chilled.

CAKE
: Preheat oven to 350°F. Butter and flour 8×2-inch heart-shaped cake ring. Cut piece of heavy-duty foil into heart shape 4 inches larger than heart-shaped cake ring. Butter and flour foil. Place on heavy large baking sheet. Center heart ring on foil. Wrap foil around outsides of ring, folding, pressing, and crimping firmly to adhere (to prevent batter from leaking out).

Place white chocolate in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Using electric mixer, beat egg yolks and ½ cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then melted butter. Add melted white chocolate and beat until mixture is just combined.

Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in ¼ of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared ring. Bake 45 minutes. Cover top with foil and continue to bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in ring on rack.

ICING
: Melt chocolate, butter, and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.

Run small sharp knife around sides of cake; lift off ring. Using metal spatula, loosen cake from foil. Using serrated knife, cut cake horizontally in half. Place bottom cake layer on platter, cut side up. Spread ⅔ cup icing over. Cover with top cake layer, cut side down. Spread all but ½ cup icing over top and sides of cake. Chill cake until icing is set, about 1 hour.

DO AHEAD
:
Can be made 1 day ahead. Cover and chill cake and remaining icing separately. Rewarm icing over very low heat until just spreadable.

ASSEMBLY
: Mound some hulled strawberries and raspberries on right half of heart cake. Position chocolate heart atop berries at angle, moving berries around so that left edge of heart rests on left edge of cake (chocolate heart will be angled so that berries are visible at opposite side). Tuck half of strawberries with stems, stems facing out, between cake and chocolate heart. Spread remaining ½ cup icing over side of cake where heart is attached, smoothing with spatula to create box-like appearance. Reserve remaining strawberries and raspberries for garnish. Chill cake until icing is set, about 1 hour.

DO AHEAD
:
Can be assembled 12 hours ahead. Keep chilled.

COMPOTE
: Toss strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.

Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.

Gingerbread Roulade with Caramel and Glacéed Fruits

This recipe has all the makings of a perfect holiday dessert: a spiral of brandy-whipped cream filling in gingerbread cake that is coated with a spiced brown sugar frosting and drizzled with caramel. It is particularly stunning when accompanied by a glistening array of glacéed fruits.
10 to 12 servings

6 large eggs, separated, room temperature

¾ cup plus 2 tablespoons sugar

2 tablespoons (¼ stick) unsalted butter, melted

1 tablespoon mild-flavored (light) molasses