In small bowl set over simmer water, melt chocolate and cream together. Stir until smooth. Set aside to cool completely. Sift cake flour with baking powder and 1/4 teaspoon salt. Set aside. In large bowl of electric mixer, beat in 3/4 cup sugar. Beat in w hole egg and egg yolk until smooth. Stir in cooled chocolate. Alternately stir in dry ingredients and milk, beginning and ending with dry ingredients and blending thoroughly after each addition. In small bowl, whisk egg white with dash of salt until soft peaks form. Whisk in remaining 1/4 cup sugar, beating until very thick and glossy and mixture falls from whisk in heavy ribbon. Gently fold egg white into batter. Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with buttered and floured waxed paper. Bake on center shelf of oven at 350F about 40 minutes or until wood pick inserted in center comes out clean. Cool in pan 10 minutes. Turn out of pan (if necessary, first trim any excess crust away from pan rim) and carefully peel away paper. Cool completely. Transfer cake to serving plate. Using wood pick, poke holes about 1 inch intervals in top of cake. Spoon Kahlua syrup evenly over top of cake. Frost with white chocolate ganache.
Serves 6 to 8
In small saucepan, combine water , coffee powder and sugar. Stir over low heat to dissolve coffee and sugar. Bring to boil and pour into small bowl. Add Kahlua and stir to blend. Cool.
Makes about 1/2 cup.
In large bowl of electric mixer, combine cream and chocolate. Set over simmering water until chocolate is melted. Stir until smooth. Refrigerate at least 4 to 5 hours, stirring occasionally, until very thick. Add vanilla and beat until stiff.
Prepare ganache before mixing and baking cake to allow it to chill.
Cajun Country -- New Iberia, Louisiana