Don’t you love it when a dish looks beautifully complex and also tastes delicious? Your guests and family will ooh and ah at this deceptively difficult-to-assemble dessert. They’ll be even more impressed when they taste it. Don’t expect leftovers.
AuthorFoodieblissCategoryDessertsPrepare the cream: In the bowl of an electric mixer, beat the butter until creamy. On low speed, add the yolks and eggs, one at a time, until well combined.
In a double boiler, melt the chocolate. In a small bowl, dissolve the coffee in the boiling water. Add the sugar and vanilla sugar to the coffee and stir until dissolved. Pour the coffee mixture into the melted chocolate and mix well.
Add the chocolate mixture to the butter and beat until well combined and creamy. Set aside.
To make the cake dough, combine the flour, sugar, baking powder, and baking soda in the bowl of an electric mixer. On low speed, add the butter, yolks, egg, and boiling water, beating until a smooth dough forms.
Preheat the oven to 350℉. Divide the dough into 6 equal parts. On a floured surface, roll out one part into an 11x17-inch rectangle. Place it on an overturned 11x17-inch metal baking pan and bake until edges are just beginning to brown, 12-15 minutes. Carefully slide the cake layer onto a lined cookie sheet. Let it cool for 2 minutes and then spread a thin layer of cream over it. Repeat with the second part of the dough.
Once the second cake layer is baked, slide it directly over the cream on the first layer. Let it cool for 2 minutes and then spread a thin layer of cream over the second layer. Do the same with the rest of the dough, until you have 6 layers, ending with a layer of cream.
. To create the wafer cake log, cut the cake into 4 parts along its length. The width of each section should equal the cake’s height so they are square. Arrange the 4 strips, varying the positions, as seen in the photo. Cut the front and back edges and then cover with the remaining cream.
Ingredients
Directions
Prepare the cream: In the bowl of an electric mixer, beat the butter until creamy. On low speed, add the yolks and eggs, one at a time, until well combined.
In a double boiler, melt the chocolate. In a small bowl, dissolve the coffee in the boiling water. Add the sugar and vanilla sugar to the coffee and stir until dissolved. Pour the coffee mixture into the melted chocolate and mix well.
Add the chocolate mixture to the butter and beat until well combined and creamy. Set aside.
To make the cake dough, combine the flour, sugar, baking powder, and baking soda in the bowl of an electric mixer. On low speed, add the butter, yolks, egg, and boiling water, beating until a smooth dough forms.
Preheat the oven to 350℉. Divide the dough into 6 equal parts. On a floured surface, roll out one part into an 11x17-inch rectangle. Place it on an overturned 11x17-inch metal baking pan and bake until edges are just beginning to brown, 12-15 minutes. Carefully slide the cake layer onto a lined cookie sheet. Let it cool for 2 minutes and then spread a thin layer of cream over it. Repeat with the second part of the dough.
Once the second cake layer is baked, slide it directly over the cream on the first layer. Let it cool for 2 minutes and then spread a thin layer of cream over the second layer. Do the same with the rest of the dough, until you have 6 layers, ending with a layer of cream.
. To create the wafer cake log, cut the cake into 4 parts along its length. The width of each section should equal the cake’s height so they are square. Arrange the 4 strips, varying the positions, as seen in the photo. Cut the front and back edges and then cover with the remaining cream.