Community Information
Title:
Tia Maria Cake
Source:
Twisted Fork (Raleigh, NC)
Cuisine:
Dessert
Ingredients:
1 cup granulated sugar
4 large egg whites
pinch of salt
1/4 teaspoon cream of tartar
1 pound (4 sticks) unsalted butter, cut into pieces and softened to a cool room temperature
21/2 tablespoons instant espresso powder dissolved in 1 tablespoon hot water
1/4 teaspoon salt
CAKE
5 chocolate chip cookie layers baked in 9-inch cake pans (see note)
1 cup Tia Maria or other coffee liqueur
1 quart heavy whipping cream
11/2 cups sugar
4 cups Mocha Buttercream Icing (recipe follows)
about 2 cups (one 12-ounce package) mini chocolate chips for garnish
ICING
3 ounces fine quality bittersweet chocolate, chopped
1/2 cup water1 cup granulated sugar
4 large egg whites
pinch of salt
1/4 teaspoon cream of tartar
1 pound (4 sticks) unsalted butter, cut into pieces and softened to a cool room temperature
21/2 tablespoons instant espresso powder dissolved in 1 tablespoon hot water
1/4 teaspoon salt
Instructions:
Bring water and sugar to a boil in a saucepan over high heat, stirring until sugar is dissolved. Boil sugar syrup without stirring until it registers 248 degrees on a candy thermometer.
While the sugar syrup is boiling, beat the egg whites and salt with an electric mixer until foamy. Add the cream of tartar and continue to beat until the whites hold stiff peaks. With the machine running, slowly add the sugar syrup in a thin stream, taking care not to pour the syrup directly onto the beater. Continue to beat until mixture is completely cool, 5-10 minutes.
With the machine running, add the butter a piece at a time, allowing each piece to be fully incorporated before adding the next. Beat in the espresso mixture, chocolate and salt, continuing to beat until smooth. Buttercream may be made up to two days ahead and chilled in an airtight container. Allow to come to room temperature before frosting cake.
Brush the cooled chocolate chip cookie layers with the Tia Maria. Whip the cream with the sugar until the mixture holds stiff peaks.
Spread 1/2-inch of the whipped cream evenly over the top of one of the cookie layers. Place a second cookie layer on top, and repeat with alternating layers, ending with the fifth cookie layer on top.
Generously coat the top and sides of the cake with the Mocha Buttercream Icing. Gently press the mini chocolate chips into the sides of the cake to garnish. Refrigerate cake until serving (cake is best if made a day before serving).
Note: Use your favorite recipe for the chocolate chip cookie layers, allowing about 12 ounces of dough for each layer. And if your favorite recipe happens to be the classic Nestle Toll House Cookie recipe, just use 11/2 times the ingredients called for in the recipe, and divide the dough evenly among five greased 9-inch cake pans. Bake in a preheated 325 degree oven until golden brown, about 20 minutes. Allow layers to cool in the pans on a wire rack before turning them out.
Makes 16 servings.
Per serving: calories, 1,290; fats, 86 grams (58% of calories); cholesterol, 221 milligrams; carbohydrate, 127 grams; fiber, 5 grams; protein, 11 grams; sodium, 431 milligrams; sugar, 98 grams
ICING
Melt the chocolate in a heat-proof bowl set over a pan of barely simmering water. Remove from heat and stir until smooth and cooled slightly. Set aside.Bring water and sugar to a boil in a saucepan over high heat, stirring until sugar is dissolved. Boil sugar syrup without stirring until it registers 248 degrees on a candy thermometer.
While the sugar syrup is boiling, beat the egg whites and salt with an electric mixer until foamy. Add the cream of tartar and continue to beat until the whites hold stiff peaks. With the machine running, slowly add the sugar syrup in a thin stream, taking care not to pour the syrup directly onto the beater. Continue to beat until mixture is completely cool, 5-10 minutes.
With the machine running, add the butter a piece at a time, allowing each piece to be fully incorporated before adding the next. Beat in the espresso mixture, chocolate and salt, continuing to beat until smooth. Buttercream may be made up to two days ahead and chilled in an airtight container. Allow to come to room temperature before frosting cake.
Makes about 4-1/2 cups.
Serves:
Stashmatic ID: RLZ-49982
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