Tower of Power

Only a short while after gorging on Sweet Binney sweets The Ducttape Goddess was due to arrive to help Mom and I work on Martha's Darkest Chocolate Crepe Cake

Mom had sent me the link and I had been dying to try this recipe for ages. Just behold its mighty beauty! Layer upon layer upon layer of dreamy creamy frosting anchored mightily by the aesthetically gorgeous and contrasting crepes. Dessert has never looked so good. Of course, it being a Martha recipe it was complicated beyond all get out, had to be spread over two days and had several instructional videos no less. To that I say "BRING IT ON!!!"

The Ducttape Goddess (hearafter known as TDG) and mom started on the chocolate crepes while I got to work on the very involved frosting recipe.

While the all of that was chilling in the fridge we sent dad and kismet for a walk while we hung philberts (hazelnuts) to drip and metamorphasize into their final delicious and decorative selves.

The sugar threads weren't so bad either. Reminded me of the candied fruits topped with sugar floss at our favorite chinese restaurant in Milan.

Sadly there was a mishap (and I didn't have my camera on hand!) while the tower of power was chillin in the fridge. A sideways slide into Leaning Tower of Pisa infamy. We managed to save it and chocolate glaze the heck out of it. It might not be Martha pretty...

but it sure was tasty. And oh so artery blocking rich. I took 1/4 of the cake to my former art teachers on my visit and 1/4 to TDG at work to taste her handiwork and 1/4 to her house for her family. The rest remained with us and was way more than enough for 4 people. Now, some comments. This very well maybe the BEST frosting I have EVER had in MY WHOLE LIFE. Literally, it was like a religious experience (you know, if I had religion, I mean). The clouds parted, little cherubic winged naked babies on high blew trumpets, a ray of sunshine illuminated the bowl when it was made. Yes, it is complicated. But it is WELL WORTH IT, much like a high end sports car or mechanical watch. wink wink. As to the crepes? Meh. I didn't like the mix of luxurious frosting and thin pancake wannabes. They might be good on their own, with a scoop of vanilla ice cream and some nice fresh picked sunwarmed strawberries. The chocolate glaze was middling. Neither fantastic nor truly disappointing. It just was. Would I do this again? Perhaps, if I made some drastic crepe (think devil's food cake instead) based changes. Might make nice cupcakes...we'll have to see. But the frosting goes into my tome of favorite recipes. If you would like to add it to yours here it is (let me just say, 8 c. of it is a LOT, I'd recommend scaling it down for normal usage. That is unless you plan to eat half with a spoon straight from the bowl, which may be recommended)....

Hazelnut Filling AKA Bestest Frosting EVER
(Makes about 8 cups)

2/3 c. heavy cream
6 large egg whites
1 2/3 c. sugar
1 3/4 c. (3 1/2 sticks) unsalted butter, cut into pieces, softened
1 tsp pure vanilla extract
1/3 c. hazelnut cream
Pinch of salt

1. Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.

2. Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160°, 2 to 3 minutes.

3. Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.

4. Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

1 comment:

Anonymous said...

That actually looks like a pretty cool frosting recipe! Its like your average swiss buttercream, but it's been lightened with whipped cream, which makes sense. I personally hate how flavorless swiss buttercream can be, so i'll have to stry this and see if the cream makes any differense. Also, if you have the arm for it you can totally whip the cream by hand, and it only takes a few minutes. Thankyou for the recipe!