Page 131 - Chocolate Cake Doctor

C H O C O L A T E P O U N D C A K E S 113

to miniature Bundts and tubes, which can dish. You can also use chocolate cake,
be frustrating to unmold because the brushing it with an orange- or coffee-
surfaces are so much smaller. If you will be flavored liqueur first.
unmolding a sheet cake, mist the pan with
• Terrines. Following the instructions
vegetable oil spray, then dust with flour.
for the Pear and Chocolate Terrine
Angel foods and chiffon cakes are different
(page 241), layer strips of cake with
creatures: Their batters should be poured
sautéed fruit and a cream cheese filling
into ungreased, unfloured pans so they
in a loaf pan. Place heavy canned goods
rise up tall. Just run a long sharp knife
on top of the terrine for 24 hours to
around the inside and outside edges of the
weight it down. Slice the compressed
pan and give that cake a good shake. It will
terrine, and serve it with whipped
come out.
cream or a chocolate sauce.
And if not? Here are some ways to
create an incredible layered dessert out • Icebox cakes. See the Deep Chocolate
of those pieces, hunks, or strips of cake. Almond Angel Icebox Cake (page 280).
Tear off chunks of angel food or chiffon
• Trifles. As in the Brownie Chocolate
cake, and layer them with ice cream
Mousse Trifle (page 251), layer 1-inch
and whipped cream in a pretty dish.
pieces of brownies, chocolate mousse,
Cover and freeze until firm. Let soften
thawed whipped topping, and toffee
a bit before spooning into bowls.
chips in a large glass bowl or trifle

20 minutes. Run a long, sharp knife Store this cake, in a cake saver or
around the edge of the cake and invert it under a glass dome, at room temperature
onto a rack to cool completely, 20 minutes for up to 1 week. Or freeze it, wrapped in
more. foil, for up to 6 months. Thaw the cake
overnight in the refrigerator before serving.
4. Meanwhile, prepare the Shiny Choco-
late Glaze.

5. Pour the glaze over the cake on the
rack, then slide the cake onto a serving
platter and slice.