Ingredients
cake
- 1 1/2 cups (3 sticks) butter, room temperature
- 2 cups sugar
- 8 eggs, seperated, room temperature
- 10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted, lukewarm
- 1 1/2 cups finely chopped pecans
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon freshly grated nutmeg
- 1 1/3 cups unbleached all purpose flour, sifted (measured, then sifted)
- Pinch of salt
- Pinch of cream of tartar
buttercream
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 4 jumbo egg yolks
- 1 1/2 cups (3 sticks) butter, cut into small pieces, room temperature
- 6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted and cooled (but still pourable)
- 1/4 cup dark rum
glaze
- 12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
- 2 tablespoons honey
- 3/4 teaspoon instant espresso powder or instant coffee powder
chocolate ribbons
- 7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 1/2 cup light corn syrup, divided
- 7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), broken into pieces
Description
Adorned With A Ribbon And A Big Bow, This Cake Is A Delicious Present.
Bon Appetit Magazine
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