Spiced Chocolate Velvet Cake

Submitted by Pastry Chef Daniel Keadle; hyatt regency tamaya resort & Spa

by C&RB Staff (editor@clubandresortbusiness.com)
March 2007
 

Amt Ingredient
4oz. melted dark chocolate
3 ea. medium egg yolks
1-1/2 oz. powdered sugar
3 ea. egg whites
1 oz. granulated sugar
1/2 oz. rum
1/2 oz. brandy
1/2 tsp. cayenne pepper
2 oz. praline paste
1/2 tsp. coffee extract
2 oz. melted butter
1-1/2 cup heavy cream, whipped to soft peaks

Procedure:
• Combine the egg yolks and powdered sugar and whip to soft peaks.
• Whip the egg whites to soft peaks, incorporating the granulated sugar.
• Combine the praline paste with the rum, brandy, cayenne and coffee extract.
• Fold the praline paste mixture into the whipped egg yolks, then fold in the melted chocolate and butter. Next, fold in the whipped cream, then the meringue, in two parts.
• Place mixture in to vessels of your choice (ex: cups, glasses, ramekins, spring form pan), chill until set and serve.

Yield: 18 servings