Eggnog Semifreddo Genoise: Your Party’s Centerpiece. For a show-stopping celebration cake that exudes elegance and delights the senses, look no further than the Eggnog Genoise Cake. This masterpiece stands out with its vertical layers, creating a visual spectacle that is as stunning as it is delicious. Here’s a glimpse into the enchanting creation of this spectacular dessert
Recipe: Chocolate Rum Torte with Nutmeg Cream Filling and Fluffy Frosting
Ingredients:.
Cake:.
Vegetable-oil cooking spray
½ cup sifted unsweetened Dutch-process cocoa powder, plus more for dusting
1 cup sifted cake flour (not self-rising)
½ teaspoon kosher salt
6 large eggs, plus 4 large egg yolks, at room temperature
1 cup sugar
1 stick unsalted butter, melted and cooled
Filling:.
2 ½ teaspoons unflavored gelatin (one ¼-ounce package)
⅓ cup light rum
4 large eggs, separated, at room temperature
1 ¼ cup sugar
2 ½ cups cold heavy cream
½ teaspoon freshly grated nutmeg
2 teaspoons pure vanilla extract
Frosting:.
5 large egg whites, at room temperature
1 ¼ cups sugar
¼ teaspoon cream of tartar
¾ teaspoon pure vanilla extract.
Directions:
Preheat oven, prep baking sheets:.
Preheat the oven to 425°F (218°C).
Spray two 12 1/2-by-17 1/2-inch rimmed baking sheets with cooking spray. Line them with parchment paper, spray the parchment, and dust with cocoa, tapping out any excess.
Also, dust two kitchen towels with cocoa.
Combine dry ingredients: In a bowl, whisk together cocoa, flour, and salt.
Set aside.
Whisk together eggs, yolks, and sugar: In the heatproof bowl of an electric mixer, combine eggs, yolks, and sugar.
Place the bowl over (not in) a pot of simmering water. Whisk until sugar is dissolved and the mixture is warm to the touch, about 2 minutes.
Beat mixture until pale and thick: Transfer the bowl to the mixer fitted with the whisk attachment.
Beat on medium-high speed for 2 minutes. Increase speed to high and beat until the mixture is pale and thick, about 3 minutes more.
Add dry ingredients to egg mixture, add butter: Sift the cocoa mixture over the egg mixture in two additions, then fold in.
When almost incorporated, pour melted butter down the side of the bowl; gently fold to combine, scraping the bottom of the bowl to ensure the dry ingredients are fully incorporated.
Divide batter between sheets and bake: Divide the batter between the prepared sheets, using an offset spatula to spread it evenly and smooth the tops.
Bake until the center springs back when lightly touched, 5 to 7 minutes.
Remove from sheets and roll each in a towel: One sheet may bake quicker than the other; remove the quicker one and run a small sharp knife around the edges of the cake.
Invert it onto a prepared towel, remove parchment, and immediately roll it into a log, incorporating the towel. Repeat with the second cake.
Let them cool while preparing the filling.
Make the filling: Sprinkle gelatin over rum; let it stand until softened, about 5 minutes.
Combine egg yolks and 3/4 cup sugar in a heatproof bowl set over (not in) a pot of simmering water. Whisk until pale and fluffy, about 2 minutes.
Remove from heat; whisk in the gelatin mixture. Set the bowl over the pot of simmering water again and whisk until the gelatin has dissolved.
Transfer the mixture to another bowl.
Whip cream with nutmeg and vanilla: Whisk the cream with nutmeg and vanilla to medium peaks.
Fold whipped cream into gelatin mixture: Fold one-third of the whipped cream into the gelatin mixture, then fold the gelatin mixture into the remaining cream.
Whisk egg whites and fold into cream mixture: In a clean mixing bowl, whisk egg whites and the remaining 1/2 cup sugar on medium-high speed to stiff peaks, about 6 minutes.
Fold them into the cream mixture.
Spread filling over cooled cakes; freeze: Unroll the cooled cakes, remove the towels, and transfer each to a separate rimmed baking sheet.
Set aside 1 cup of the filling; immediately divide the remaining filling among the cakes, spreading it evenly over each. Freeze the cakes until the filling is starting to firm up but is still pliable, about 20 minutes.
Assemble cake: Slice each cake in half lengthwise to create 4 cake strips.
Starting at a short end of one strip, roll up the cake and place it vertically in the center of a cake stand. Starting where the rolled strip ends, wrap the next strip around the cake.
Continue to wrap with the remaining strips.
Fill in the top of the cake with more filling; add parchment collar to the cake and freeze: Use the reserved filling to fill in the top of the cake.
For added stability, wrap a parchment collar around the base of the cake, keeping the bottom of the paper flush with the cake stand. Freeze until firm, at least 8 hours and up to 2 days.
Once frozen, trim the top of the cake with a serrated knife to level. Keep frozen until ready to frost.
Combine whites, sugar, and cream of tartar for frosting: Combine egg whites, sugar, and cream of tartar in a mixer bowl set over (not in) a pot of simmering water.
Whisk constantly until the sugar has dissolved and whites are warm to the touch, about 3 minutes (test by rubbing between your fingers).
Whisk frosting: Transfer the bowl to the mixer fitted with the whisk attachment and beat, starting on low speed and gradually increasing to high, to stiff, glossy peaks, about 10 minutes.
Add vanilla and beat until combined.
Spread frosting over the cake; freeze; torch before serving: Spread the frosting evenly over the top and sides of the cake, applying it with an offset spatula, using an S motion to create a textured appearance.
Freeze the cake for at least 30 minutes and up to 1 day. Use a kitchen torch to brown the meringue; serve immediately.
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*The information is for reference only.