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 [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/