Here is the recipe for Mary's Inside out Chocolate
cake as printed in March 2000 Gourmet Magazine
In 2000 Gourmet Magazine took a recipe from BSB from the You Asked For It
column and used that cake to grace the cover of its March issue. This achievement
was the first of any resturant in the state of Vermont.
Here
is a copy of that recipe:
"I had the pleasure of spending a few
days in the quaint town of Waitsfield, Vermont, where I stopped at the Bridge
Street Bakery," says Morella Dewey of Ramsey, New Jersey. "Owner
and chef Mary Laulis was delightful, and her "inside-out" German
chocolate cake was absolutely fantastic. I would love to prepare this dessert
for family and friends, so I hope you can obtain the recipe."
Active time: 1 1/2 hr Start to finish: 4 1/2
hr
The chef uses Valrhona cocoa powder in her cake, but other Dutch-process cocoa
powders work equally well. The filling is made from sweetened condensed milk
that is cooked in a water bath in the oven until it caramelizes. While the
milk is baking, you can prepare your glaze.
For cake layers
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup boiling-hot water
For filling
7 oz sweetened flaked coconut
4 oz coarsely chopped pecans (1 cup)
14-oz can sweetened condensed milk
1 tablespoon vanilla
For glaze
2 1/2 sticks unsalted butter
10 oz fine-quality semisweet chocolate, finely chopped
3 tablespoons light corn syrup
Special equipment: 3 (9-inch) round cake pans
Make cake layers:
Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds
of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking
powder, baking soda, and salt into a large bowl. Whisk together whole milk,
butter, whole egg, yolk, vanilla, and almond extract in another large bowl
until just combined. Beat egg mixture into flour mixture with an electric
mixer on low speed, then beat on high speed 1 minute. Reduce speed to low
and beat in water until just combined (batter will be thin). Divide batter
among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds
of oven, switching position of pans and rotating them 180 degrees halfway
through baking, until a tester comes out clean, 20 to 25 minutes total.
Cool layers in pans on racks 15 minutes. Run a thin knife around edges of
pans and invert layers onto racks. Carefully remove parchment or wax paper
and cool layers completely.
Make filling:
Reduce oven temperature to 325°F.
Spread coconut in a large shallow baking pan and pecans in another. Bake pecans
in upper third of oven and coconut in lower third, stirring occasionally,
until golden, 12 to 18 minutes. Remove pans from oven.
Increase oven temperature to 425°F.
Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with
foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking
pan with water to reach halfway up pie plate and bake milk until thick and
brown, about 45 minutes more. Remove pie plate from water bath.
Stir in coconut, pecans, and vanilla and keep warm, covered with foil.
Make glaze while milk is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate
and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to
a bowl, reserving remaining glaze at room temperature in pan. Chill glaze
in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
Assemble cake:
Put 1 cake layer on a rack set over a baking pan (to catch excess glaze).
Drop half of coconut filling by spoonfuls evenly over layer and gently spread
with a wet spatula. Top with another cake layer and spread with remaining
filling in same manner. Top with remaining cake layer and spread chilled glaze
evenly over top and side of cake. Heat reserved glaze in pan over low heat,
stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over
top of cake, making sure it coats sides. Shake rack gently to smooth glaze.
Chill cake until firm, about 1 hour. Transfer cake to a plate.
Cooks' notes:
• Cake keeps, covered and chilled, 3 days. Bring to room temperature
before serving.
• For easier handling when assembling cake, place bottom layer on a cardboard
round or the removable bottom of a tart or cake pan.
Makes 12 servings.
Gourmet
You Asked For It
March 2000
Mary Laulis
Bridge Street Bakery, Waitsfield, VT