Maggiano's Dolce Baci "Sweet Kiss" Cake
Chef: Matt Nicholson
Executive chef of Maggiano's Little Italy at Willow
10 oz bittersweet chocolate, chopped
3/1/3 oz unsweetened chocolate, chopped
13 1/3 oz butter
1 1/2 cup hazlenuts (toasted and chopped)
13 1/3 oz egg yolks
8 1/3 oz egg whites
1 1/2 cup superfine sugar
1. Melt chocolates and butter in bowl over low simmering water. Once melted,
set aside to cool slightly.
2. Toast hazelnuts in 350-degree oven with fan for 15 minutes until golden
brown. Let cool then rough chop in robot coup. Mix into chocolate/butter
mixture.
3. In small Hobart with whip attachment, whip yolks with 1 cup of sugar
until very thick and pale (about 5 minutes).
4. Fold into chocolate nut mixture. Transfer to another bowl.
5. In clean small Hobart with whip attachment, whip egg whites with
remaining ½ cup of sugar until stiff (but not dry) peaks form.
6. Fold half of the egg whites into chocolate/yolk mixture to lighten. Then
fold in remaining whites until completely incorporated.
7. Pour into 10 ½ x 3" pans that have been lined with paper and sprayed with
pan coating.
8. Bake in 325-degree oven with no fan for 1 hour and 15 minutes to 1 hour
and 30 minutes until cake edges crack slightly and cake is well rised and
wooden skewer inserted comes out moist-crumb.
9. Let stand 15-20 minutes and then loosen cake from sides of pan to cool
completely. Remove cake when cool.
10. Store at room temperature
Record-Chronicle Feb. 12, 2003
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