Frozen Mocha Cake w/Chocolate Ganache Glaze

FROM EPICURIOUS (epicurious.com)

(makes 8-10 servings)

CAKE:
4oz bittersweet (not unsweetened) or semisweet chocolate, chopped
2tbsps water
3 large eggs, separated
1/4cup sugar Filling
5 large egg yolks
1/2cup sugar
1/4cup Kahlúa or other coffee liqueur
1cup chilled heavy whipping cream
2 1/2tsps instant espresso powder
3 large egg whites
1/2cup finely chopped bittersweet (not unsweetened) or semisweet chocolate

GLAZE:
1/2cup whipping cream
1/4cup Kahlúa or other coffee liqueur
1tbsp light corn syrup
6oz bittersweet (not unsweetened) or semisweet chocolate, chopped
2tbsps whole coffee beans
Directions:

FOR THE CAKE:

1. Position rack in center of oven & preheat to 375°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper.

2. Combine chocolate & 2tbsps water in top of double boiler set over simmering water. Stir until chocolate is smooth. Remove from over water. Transfer chocolate to large bowl; cool 5min.

3. Whisk egg yolks into chocolate. Beat whites in medium bowl until soft peaks form.

4. Add sugar 1tbsp at a time, beating until stiff & glossy. Fold 1/4 of whites into chocolate to lighten. Gently fold in remaining whites in 2 additions just until combined & being careful not to deflate batter.
5. Divide batter between prepared pans (layers will be very thin). Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 10min.

6. Cool cakes in pans on rack 1hr. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms. Cool cakes completely. Peel off parchment paper.
FOR THE FILLING:

7.Line 9-inch-diameter cake pan with 1 1/2-inch-high sides with plastic wrap, leaving 5-inch overhang.

8. Whisk egg yolks, 1/4cup sugar, & Kahlúa in medium metal bowl to blend.

9. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).

10. Using electric mixer, beat until yolk mixture is thick and instant-read thermometer inserted into mixture registers 140°F for 3min, about 9min total. Remove bowl from over water. .

11. Continue to beat mixture until cool to touch, about 3min.

12. Beat whipping cream & espresso powder in another medium bowl until firm peaks form. Fold cream mixture into yolk mixture in 2 additions.

13. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy.

14. Gently fold whites into yolk mixture in 2 additions. Fold in chopped chocolate.

15. Carefully place 1 cake layer in prepared pan (cake layer is very delicate). Spread filling evenly over cake (filling layer will be thick). Top with second cake layer; press gently to adhere

16. Fold plastic overhang over cake, then cover with foil. Freeze cake overnight. (Can be made 3 days ahead. Keep frozen.)
FOR THE GLAZE:

17. Bring first 3 ingredients to simmer in small saucepan. Remove from heat.

18. Add chocolate; whisk until smooth.

19. Transfer 1/2cup glaze to small bowl; chill until cool & very slightly thickened but easily spreadable (if too thick, glaze will not spread smoothly on frozen cake), about 10min.

20. Remove foil & plastic wrap from top of cake. Invert cake onto 9-inch-diameter cardboard round or tart pan bottom; place on rack set over rimmed baking sheet.

21. Working quickly, spread thin layer of chilled glaze over top and sides of cake. Freeze until glaze is set, about 1hr.

22. Rewarm remaining glaze over low heat until just warm & pourable. Transfer to 1-cup measuring cup. Pour half of glaze over top of cake.

23. Working quickly and using offset spatula, spread glaze over top, allowing excess to run down sides of cake; spread quickly over sides (glaze will harden quickly on frozen cake). Pour remaining glaze over top of cake; spread quickly & smoothly over top and sides.

24. Sprinkle coffee beans around top edge of cake. Freeze until firm & glaze is set, at least 4 hrs. (Can be made 3 days ahead. Cover; keep frozen.)
TO SERVE:

25. dip long thin sharp knife into hot water, then wipe dry & cut cake into wedges, pulling knife out at bottom of cake to avoid tearing glaze & repeating for each slice.

http://www.epicurious.com/recipes/food/views/Frozen-Mocha-Cake-with-Chocolate-Ganache-Glaze-107946?sisterSite=bonappetit.com&src=1