Title: Double Chocolate Chip Torte Part 1
Categories: Cake
Yield: 1 Servings

		Chocolate chip spongecake:
1/2	c	Blanched whole almonds,
		Toasted
3/4	c	Plus 3 tablespoons cake
		Flour
2	ts	Baking powder
8	tb	(1 stick) unsalted butter,
		Softened
3/4	c	Granulated sugar, divided
6	lg	Eggs, separated (at room
		Temperature)
1	ts	Vanilla extract
6	oz	Bittersweet chocolate,
		Finely chopped
		Kirsch soaking syrup:
1/2	c	Water
1/3	c	Granulated sugar
3	tb	Kirsch
		White chocolate chip
		Mousse:
1 1/2	c	Heavy cream
1/4	c	White creme de cocoa
1		Envelope unflavored powdered
		Gelatin
12	oz	White chocolate, coarsely
		Chopped
1	c	Milk
1	tb	Vanilla extract
8	oz	White chocolate, grated
		Assembly:
3/4	c	Morello cherry jam, divided
		Whipped cream frosting:
1 1/2	c	Heavy cream
3	tb	Granulated sugar
1	tb	Kirsch
		Garnish:
4	oz	Bittersweet chocolate,
		Grated

Make the chocolate chip spongecake:

Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch round cake pans and line the bottom of each pan with a circle of baking parchment or waxed paper. Dust the sides of the pans with flour and tap out the excess. Place the toasted almonds in the bowl of a food processor fitted with the metal chopping blade. Process the almonds until finely ground, about 30 seconds. Place the ground almonds in a medium bowl . Sift the flour and baking powder into the bowl with the almonds. Using a wire whisk, stir the dry ingredients together until blended. Set aside.

In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter at high speed until creamy, about 30 seconds. At medium speed, gradually beat in l/2 cup of the sugar and continue to beat until fluffy, about 2 minutes. Beat in the yolks, one at a time, and the vanilla and continue to beat until well blended, about I minute. Remove the bowl from the mixer stand and fold in the chopped bittersweet chocolate . In a clean, grease-free 4 1/2-quart bowl of a heavy-duty electric mixer using a clean wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and beat the whites until soft peaks start to form. One teaspoon at a time, add the remaining 1/4 cup of sugar and continue beating the whites until stiff, shiny peaks form. Fold one-third of the beaten whites into the butter/yolk mixture. Alternately fold in the remaining whites and the reserved dry ingredients in three separate additions. Divide the batter between the two pans and spread it into an even layer with a spatula.

Bake the cakes for 40 to 45 minutes, until the cakes spring back when lightly touched in the center. Run the tip of a knife around the edges of each pan. Set the pans on a wire rack and cool 10 minutes. Invert each cake onto a wire rack and cool completely.

Make the Kirsch soaking syrup:

In a small saucepan, combine the water and sugar. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Increase the heat to high and bring the syrup to a boil. Remove the pan from the heat and cool to room temperature. Stir in the Kirsch.

Make the white chocolate chip mousse:

In a medium chilled bowl, using a hand-held electric mixer, beat the cream just until it begins to form soft mounds. Do not overwhip. Cover the bowl and refrigerate the cream until ready to use.

Place the creme de cocoa in a small, heatproof cup. Sprinkle the gelatin over it and let stand for 5 minutes to soften the gelatin. Place the cup with the softened gelatin in a small saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering, water. Stir the gelatin frequently for 3 to 5 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat, leaving the cup in the water to keep the gelatin mixture warm until ready to use.

From: Jim Weller Date: 10-27-97 (01:28) The Once And Future Legend (1) Cooking

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