Tarta Muerte por Chocolate

Ingredientes

• 8 oz. dark chocolate chips
• 1 Tablespoon instant coffee
• 1/2 cup unsalted butter
• 2/3 cup milk
• 1 1/4 cups light brown sugar
• 2 teaspoons vanilla extract. I prefer to use vanilla bean paste.
• 2 separated eggs
• 2/3 cup sour cream
• 2 cups self-rising flour
• 1 teaspoon baking powder
• 4 Tablespoons raspberry seedless preserves
• 4 Tablespoons brandy
• 14 oz. dark chocolate chips
• 1 cup unsalted butter
• 1 cup heavy cream
• 8 oz. dark chocolate chips
• 4 oz. semi-sweet chocolate chips
• 4 oz. white chocolate chips

Preparación

1. 1

   Preheat: the oven to 350 F.

2. 2

   Grease: and line the bottom of a deep 9-inch springform cake pan.

3. 3

   --- To make the cake batter: ---

4. 4

   Place: the chocolate chips, butter, and milk in a saucepan. Heat gently until smooth. Remove from the heat, beat in the sugar, instant coffee, and vanilla, then cool.

5. 5

   Beat: the egg yolks and cream in a bowl, then beat into the chocolate mixture.

6. 6

   Sift: the flour and baking powder into the chocolate mixture and fold in.

7. 7

   Whisk: the egg whites in a bowl until stiff; fold into the chocolate batter.

8. 8

   Scrape: into the prepared pan and bake for 45-55 minutes or until a toothpick comes out clean.

9. 9

   Cool: in the pan for 15 minutes, then invert to a wire rack to cool.

10. 10

    Carefully slice: the cold cake into thirds across the middle to make three even layers.

11. 11

    --- To make the filling & ensemble ---

12. 12

    Warm the raspberry jam: in a small saucepan, with 1 Tablespoon of brandy. Then brush all of it on two of the layers. Note: Brush into the side of the cake that is cut.

13. 13

    Heat the remaining brandy in a saucepan with the chocolate and butter, stirring, until smooth. Cool until it begins to thicken.

14. 14

    Spread: the bottom cake layer with half of the chocolate filling, taking care not to disturb the jam-brushed filling.

15. 15

    Top: the bottom cake layer with a second cake layer, jam side up, and spread with the remaining filling. Top with the final layer and press lightly. Let set.

16. 16

    --- Make and apply the ganache topping ---

17. 17

    Heat: the cream and chocolate together in a saucepan over low heat, stirring frequently, until the chocolate has melted. Pour into a bowl, let cool, then whisk until mixture begins to hold its shape.

18. 18

    Spread: the top and sides of the cake with the chocolate ganache.

19. 19

    Decorate: with the semi-sweet chocolate curls and white chocolate shards.

20. 20

    --- How to make chocolate shards & curls. ---

21. 21

    Place: a small baking sheet in the refrigerator one hour before or in the freezer 15 minutes before.

22. 22

    Melt: the semi-sweet chocolate chips in the microwave, in a small bowl.

23. 23

    Pour: the melted chocolate onto the baking sheet. Spread the chocolate evenly and thinly until hardened. If needed, set it in the refrigerator for 5-10 minutes.

24. 24

    For Curls: Starting from the edge and using a spatula, scrape chocolate into curls. If chocolate is too hard, let it sit at room temperature for 1 to 2 minutes. If it gets too soft, return it to the refrigerator for a few minutes.

25. 25

    For Shards: Allow to fully harden in the refrigerator for 10-15 minutes. Crack into shard pieces.