batter. In two more additions, resift the remaining flour mixture over the batter and fold it in.
Scrape the batter into the prepared pan. Using an offset metal spatula, spread the batter evenly. Bake the genoise for 20 to 25 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes. Invert the cake onto the rack and cool completely.
Make the ganache filling:
1.Place the chocolate in a medium bowl. In a small saucepan, set over medium heat, heat the cream and butter, stirring occasionally, until the butter is melted and the mixture comes to a gentle boil. Pour the hot cream mixture over the chocolate and allow the mixture to stand for 30 seconds to melt the chocolate. Whisk until smooth. Place plastic wrap directly on the surface of the ganache and set it aside at room temperature.
Make the soaking syrup:
1.In a small saucepan, combine the sugar and water. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Increase the heat to high and bring the syrup to a boil. Remove the pan from the heat and cool to room temperature. Stir in the kirsch and vanilla.
Make the cherry-Beaujolais sauce: 1.In a medium, non-corrosive saucepan, combine the dried cherries, sugar, cinnamon, and Beaujolais. Cook over medium-low heat, stirring constantly with a wooden spoon, until the sugar dissolves. Increase the heat to medium-high and bring the mixture to a boil. Decrease the heat to medium-low. In a small bowl whisk together the arrowroot and water until smooth. Whisk the arrowroot mixture into the cherry mixture in the saucepan. Continue to cook the mixture over medium-low heat, stirring constantly with a wooden spoon, for 3 to 4 minutes, until thickened. Do not allow the mixture to boil. Remove the sauce from the heat and stir in the vanilla.
Make the chocolate glaze:
1.Place the chocolate in a medium bowl. In a medium saucepan, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for one hour, until slightly thickened.
Assemble the cake:
1.Place one of the cocoa meringue rounds flat-side-down on a 10-inch cardboard cake circle. Scrape one-third of the ganache filling onto the meringue disk. Using a small offset metal cake spatula, spread the ganache evenly over the meringue. Place the cocoa genoise on top of the ganache layer and brush it with the soaking syrup. Scrape another third of the ganache over the moistened genoise and spread it evenly. Place the second meringue round flat side-up on top of the ganache layer. Spread the remaining ganache in a thin layer on the side and top of the cake. Using a metal spatula, smooth the top and side of the cake.
Place the cake on a wire rack set over a baking sheet. Place the cake in the freezer for 10 minutes.
Glaze the cake:
1.Pour the glaze over the cake on the wire rack, covering it completely.
Any leftover glaze may be chilled until firm enough to pipe from a pastry bag and used to garnish the top of the cake. Refrigerate the cake for at least 30 minutes, until the glaze is completely set. Serve a slice of the cake surrounded with some of the cherry-Beaujolais sauce.
Posted to Bakery-Shoppe Digest V1 #183 by docden on Aug 06, 1997