It's from Marcel Desaulnier's new book Death By Chocolate Cakes. It
is any wonder that he is called the "guru of ganache" when his
mother (Mrs. D) made him such rich cake when he was young. He explains
in one of his "Chef's Touch" footnotes to the recipes that this
was his busy mom's big treat - easily and quickly made with
ingredients usually in her pantry. Marcel is executive chef and
co-owner of the acclaimed Trellis Restaurant in Williamsburg, Virginia,
and his other works, including Death By Chocolate and Desserts To Die
For, have garnered him many awards. By the way, in case you don't
know, ganache is simply chocolate melted and blended into cream,
sometimes with butter. It's the heart of a chocolate truffle, so you
might say this cake is a huge nut and corn flake-studded truffle.
Mrs. D's Chocolate Crunchy Corn Flake Peanut and Grape Double Layer
No-Bake Cake
Serves 10 to 12
For the chocolate crunchy corn flake layer
4 cups corn flakes
1 cup unsalted dry-roasted peanuts, coarsely chopped
16 ounces semisweet baking chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into 1/2-ounce pieces
For the chocolate peanut and grape layer:
8 ounces semisweet baking chocolate, coarsely chopped
1 1/4 cups heavy cream
2 tablespoons unsalted butter, cut into 1-tablespoon pieces
2 tablespoons granulated sugar
2 cups red seedless grapes, stemmed, washed and thoroughly dried
1 1/4 cups unsalted dry-roasted peanuts
To prepare the chocolate crunchy corn flake layer:
Assemble a 9- by 2 1/4-inch nonstick springform pan with the bottom
insert turned over (the lip of the insert facing down).
Place 4 cups of corn flakes and 1 cup chopped peanuts in an extra-large
bowl and set aside.
Melt together 16 ounces of chopped semisweet chocolate and 1/2 pound
butter.
Pour the melted chocolate and butter mixture over the corn flakes and
peanuts. Use a rubber spatula to stir the ingredients until thoroughly
coated with the chocolate mixture (the corn flakes will be cursed in
the process.) Transfer the chocolate-covered corn flakes and peanut
mixture into the springform pan; firmly and evenly spread to the inside
edges using a rubber spatula. Refrigerate while preparing the top
layer.
To make the chocolate peanut and grape layer:
Place 8 ounces chopped semisweet chocolate in a medium bowl.
Heat 1 1/4 cups heavy cream, 2 tablespoons butter and 2 tablespoons
sugar in a small saucepan over medium heat. When hot, stir to dissolve
the sugar. Bring to a boil. Pour the boiling cream over the chopped
chocolate. Set aside for 5 minutes, then stir with a whisk until
smooth. Add 2 cups red seedless grapes and 1 cup of the peanuts and
stir to combine. Pour the mixture over the chocolate crunchy corn flake
layer n the springform pan, spreading evenly. Sprinkle the remaining
1/4 cup peanuts over the surface of the top layer. Refrigerate the cake
for 12 hours before cutting.
To serve:
Remove the cake from the refrigerator. Using a thin-bladed paring
knife, cut around the inside edges of the pan, the release the cake
from the sides of the springform pan (leave the cake on the bottom of
the pan). Heat the blade of a serrated slicer under hot running water
and wipe the balked dry before cutting each slice. Keep the slices at
room temperature for 20 to 30 minutes before serving.
http://www.thefoodmaven.com/diary/archives/00000144.html
18FEB2005
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