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To Assemble the Cake:
Drain the candied cranberries,
reserving the syrup. Make a liqueur syrup by combining 1/3 cup (80 ml) of
the drained cranberry syrup
with the 2 tablespoons of Kirsch. Set aside.
Melt
the 4 ounces (115 grams) chocolate and 2 tablespoons water in a heatproof bowl
placed over
a saucepan of simmering water. Let cool to room temperature.
Set aside.
Using a serrated knife,
cut the chocolate genoise, horizontally, into two layers. Turn over the top
layer of the cake (so the top of the cake becomes the bottom) and place it on
your serving platter. Brush the layer with about 2 tablespoons
of the liqueur syrup.
Beat 1/2 cup (120 ml) of
the chilled heavy whipping cream until soft
peaks form. With a rubber spatula or whisk quickly
fold
the cream into the melted chocolate mixture. Immediately spread the moistened genoise layer
with the chocolate cream.
Place enough drained cranberries
evenly over the chocolate cream to cover the cream
completely. (The remaining cranberries should be placed back into the left over
cranberry syrup, refrigerated, and they will be used for decorating the top of
the assembled cake.)
Moisten the cut-side of
the second genoise layer with 2 tablespoons syrup. Place cut-side down on top of
chocolate cream, gently pressing to compact. Brush the top layer with
syrup.
Beat remaining whipping
cream with the 1 teaspoon vanilla extract and 2 tablespoons (28 grams)
granulated white sugar until
stiff peaks form. Spread a thick layer of whipping cream over the top and
sides of cake. Place remaining cream in a pastry bag fitted with a large
star tip (I used a Wilton 1M tip). Pipe large rosettes
over the entire top surface of the cake. At this point refrigerate the
cake, covered, for 24 to 36 hours before serving (this allows time
for the flavors to mingle). Just before serving, drain the reserved candied cranberries
and blot with paper towels to remove any remaining moisture, and randomly place on top of cake.
Serves 10-12
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