Chocolate Studded Rehrucken Recipes

CHOCOLATE-STUDDED REHRUCKEN

Chocolate-Studded Rehrucken image

Rehrucken means "saddle of venison"; it refers to the shape of the loaf pan used to make these traditional Austrian cakes.

Provided by Martha Stewart

Yield Makes 3 loaves

Number Of Ingredients 15

Ingredients

1/2 cup sliced blanched almonds, toasted
3 1/2 sticks (3/4 pound plus 4 tablespoons) unsalted butter
14 ounces almond paste
1/4 cup plus 1 tablespoon confectioners' sugar
1 1/2 teaspoons salt
1 1/2 teaspoons vanilla extract
Zest of 2 lemons
10 large eggs, separated
3 tablespoons orange-flavored liqueur, such as Cointreau
1/3 cup cornstarch
3 cups plus 3 tablespoons all-purpose flour
1 1/3 cups granulated sugar
11 1/2 ounces bittersweet chocolate, coarsely chopped (2 cups)
1/3 cup finely chopped crystallized ginger
Vegetable-oil cooking spray

Steps:

Heat oven to 350 degrees. Spray 3 rehrucken pans (11 3/4-by-4 1/2-inch loaf pans can be used instead) lightly with vegetable-oil spray. Scatter almonds in pans. In an electric mixer, beat butter, almond paste, confectioners' sugar, salt, vanilla, and lemon zest on medium-low speed, about 1 minute. Add egg yolks, one at a time, beating on medium-low speed for 1 minute after each. Beat in liqueur.
In a medium bowl, sift together cornstarch and flour.
Beat egg whites on medium-high speed until foamy, about 2 minutes. Gradually add granulated sugar and beat on high speed until stiff peaks form, about 6 minutes.
Using a rubber spatula, fold half of the flour mixture into the egg-yolk mixture. Fold in half the egg whites. Fold in remaining flour mixture, then remaining egg whites, then chocolate and ginger.
Divide batter evenly among 3 pans. Bake for 25 minutes, rotate pans between ovenshelves, and bake about 25 minutes more; a cake tester inserted into the center of each loaf should come out clean. Let pans cool on a wire rack for about 5 minutes. Transfer loaves from pans to rack; let cool 20 minutes. Serve warm or at room temperature.

HAUNTED BLACK FOREST LAYER CAKE

Haunted Black Forest Layer Cake image

Topped with chocolate ganache and studded with cherries, this classic cake recipe is irresistible to all creatures, vampire or otherwise.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 5

Ingredients

2 Chocolate Genoise, 9-inch round cakes
3/4 cup Simple Syrup for Black Forest Layer Cake, with kirsch
Espresso Whipped Cream
Black Cherry Filling
Chocolate Ganache for Black Forest Layer Cake

Steps:

To make this cake, you will double the Genoise cake recipe, stirring 1/3 cup unsweetened Dutch-process cocoa powder into the flour and salt. Bake in two 9-inch round cake pans that are buttered, lined with parchment paper, and dusted with cocoa powder. To make simple syrup with kirsch, stir in 1/3 cup kirsch to simple syrup recipe.
Slice each cake in half horizontally. Place 1 cake layer on a cake stand. Brush top with 1/4 cup simple syrup. Spread with 2 cups whipped cream, leaving a 1/2-inch border. Remove cherries from filling syrup with a slotted spoon, and transfer to a medium bowl. Scatter 1 1/4 cups cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times. Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.

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