How beautiful this looked on the cover … impressive .. fit for company.. a splendid dessert sure to please. In planning the menu (desserts and wine) for an annual leadership thank you party I saw the cover photo and then the recipe (not difficult to follow) and thought it would be a nice change from my usual “mocha cream roll” (a yule log of sorts that has been a party staple for years). I even showed a friend the magazine and she remarked how wonderful it would be to try it. Sadly, I was disappointed; and though my guests were very complimentary, it did not live up to the standards that I set for the party.
Evaluating my final presentation: The layers were clearly defined (I missed taking a photo after it was cut since I had several guests arriving as the cake was being first served, but the layer definition was the best part of its presentation), the buttercream, though it took a while to set up was delicious and easy to use, the melding of peppermint and chocolate was delightful, but overall… the layers were dry, very dry. Meringue I expect to be a drier texture but these were quite dry and even brittle, the cake layer was not as dry as the meringue, but it certainly wasn’t moist either, even after I used plenty of the peppermint syrup on the cake -- it was still dry.
I felt as if I had executed the recipe fairly well, but the final product was not up to my standards. I’ll go back to the mocha cream roll next year.
This is how the recipe appears in the bon appetit magazine and website.
INGREDIENTS
MERINGUE LAYERS
1 cup powdered sugar
1/3 cup superfine sugar
Pinch of salt
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
PEPPERMINT SYRUP
1/2 cup water
1/2 cup sugar
1 tablespoon peppermint schnapps
CAKE
1/2 cup all purpose flour
1/4 cup natural unsweetened cocoa powder
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
2 large egg yolks
1/2 cup sugar
1/2 teaspoon vanilla extract
BUTTERCREAM
1 3/4 cups heavy whipping cream
1 cup (2 sticks) unsalted butter, cut into 8 pieces
3 tablespoons light corn syrup
1 1/2 pounds bittersweet chocolate (do not exceed 61% cacao), chopped
1 teaspoon vanilla extract
Pinch of salt
Thin chocolate-covered mint wafers, cut into small triangles (for garnish)
Fresh raspberries (for garnish)
Fresh mint leaves (for garnish)
SPECIAL EQUIPMENT
Heavy-duty stand mixer
13x9x1-inch baking sheet
Small offset spatula
Pastry bag
Medium star tip (for decorating)
PREPARATION
MERINGUE LAYERS
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Position rack in center of oven and preheat to 175°F. Using pencil, trace two 12x4-inch rectangles on sheet of parchment paper; turn parchment over (rectangles will show through) and place on large rimmed baking sheet. Trace one 12x4-inch rectangle on second sheet of parchment paper; turn parchment over and place on second rimmed baking sheet.
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Sift powdered sugar, superfine sugar, and salt into medium bowl. Combine egg whites and cream of tartar in large bowl of heavy-duty stand mixer fitted with wire whisk; beat on medium-low speed until frothy. Increase speed to medium-high and beat until soft peaks form. Increase speed to high; gradually add sugar mixture and beat until stiff and glossy peaks form, about 3 minutes. Beat in vanilla and peppermint extracts. Divide meringue equally among prepared rectangles on parchment (about 1 1/3 cups for each); spread meringue evenly within traced lines.
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Bake meringues until dry and crisp but not browned, about 3 hours. Turn off oven and let meringues cool completely in oven.
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Carefully remove meringue rectangles from parchment. DO AHEAD Meringues can be made 1 week ahead. Store in single layer in airtight container at room temperature.
PEPPERMINT SYRUP
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Combine 1/2 cup water and sugar in small saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Remove from heat; stir in peppermint schnapps. Transfer to bowl; cover and chill until cold. DO AHEAD Can be made 3 days ahead. Keep chilled.
CAKE
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Position rack in center of oven and preheat to 350°F. Lightly butter bottom and sides of 13x9x1-inch baking sheet. Line bottom of baking sheet with parchment paper. Lightly dust sheet sides with flour. Sift 1/2 cup flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and egg yolks in another medium bowl until pale and foamy, about 2 minutes. Add sugar and vanilla; beat until mixture is thick and ribbon forms when beaters are lifted, about 3 minutes. Sift flour mixture over egg mixture and gently fold in with rubber spatula just until incorporated.
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Transfer batter to baking sheet; spread evenly to edges. Bake until top springs back when gently touched and tester inserted into center comes out clean, about 15 minutes. Transfer baking sheet to rack and cool cake 20 minutes. Run small knife around sides of cake to loosen. Invert cake onto parchment-lined work surface; gently peel off parchment. Cool completely. Using serrated knife, cut cake in half lengthwise, then trim each half to 12x4-inch rectangle.
BUTTERCREAM
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Simmer cream, butter, and corn syrup in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in vanilla and salt. Let stand at room temperature until thick enough to spread, 1 hour to 1 1/2 hours. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
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Transfer 1/2 cup buttercream to pastry bag fitted with medium star tip; reserve for piping rosettes. Brush off any crumbs from meringue layers and cake layers. Place several small dabs of buttercream down center of 15-inch-long rectangular serving platter. Place 1 meringue layer, top side up, atop buttercream on platter, anchoring to platter. Place strips of foil around meringue layer to protect platter when spreading meringue with buttercream. Using small offset spatula, spread 2/3 cup buttercream over meringue. Top with 1 cake layer, top side down, pressing gently to adhere. Brush cake layer with 1/3 cup peppermint syrup (cake layer will be very moist). Spread 2/3 cup buttercream over, then top with second meringue layer, top side up. Spread 2/3 cup buttercream over. Cover with second cake layer, top side down. Brush with 1/3 cup peppermint syrup (cake layer will be very moist). Spread with 2/3 cup buttercream. Top with third meringue layer, top side up. Spread thin layer of buttercream over top and sides of cake. Chill 15 minutes.
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Spread remaining buttercream over top and sides of cake. Pipe small rosettes of buttercream in 2 rows atop center of cake. Stand 1 or 2 mint wafer triangles in each rosette. Chill cake at least 6 hours. DO AHEAD Can be made 2 days ahead. Cover loosely; chill. Let cake stand at room temperature 1 1/2 hours before serving.
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Garnish top of cake with fresh raspberries and mint leaves and serve.
My rating of this recipe: ** 2 stars (the overall taste, texture and flavor profile was not worth the time and effort)
