Post by chief_cook2 on Apr 3, 2006 7:13:43 GMT -6
Homemade Ho-Hos
Recipe courtesy Gale Gand
The cake is a classic French Biscuit au Beurre made with "Dutched"
cocoa powder, drizzling in the clarified butter at the end for a
unique delicious flavor. The filling used in the commercial version of
this is probably made with whipped shortening rather than butter but I
just can't bring myself to write a recipe with that ingredient as a
filling. I did eat these for a year straight when I was about 12 and
hung out at my friend Jenny Marshall's house. Her mom bought them but
mine didn't. So I had to get my fill while playing at her house.
Cake:
5 eggs
2 yolks
3/4 cup brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
6 tablespoons Dutch-processed cocoa powder
1/4 teaspoon baking powder
1/4 cup clarified butter, warm
Filling:
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream
Glaze:
12 ounces semisweet chocolate, chopped
2 ounces cocoa butter or 1/4 cup vegetable oil
Equipment: 2 half sheet pans with sides
Preheat the oven to 350 degrees F.
To make the Cake: Butter the jelly roll pan and line it with parchment
paper; then butter the paper to assure release.
Bring a saucepan of water to a simmer.
In the bowl from a standing mixer, combine the eggs, yolks, sugar,
vanilla in a bowl and whisk briefly. Set the bowl over the simmering
water and stir until warm and the sugar looks dissolved. Attach the
bowl to the standing mixer fitted with a whisk, and whip until light
and fluffy, about 6 minutes.
Meanwhile, sift together the flour, cocoa, and baking powder 3 times.
Remove the bowl from the mixer and, while folding the egg mixture,
sift in the flour mixture, little by little, until incorporated.
Drizzle in the clarified butter, while folding the batter.
Immediately pour the batter into the prepared pans dividing equally
and smooth the tops with a spatula. Bake until lightly browned and it
starts to pull away from the edges of the pan, about 14 to 16 minutes.
Remove the cakes from the oven and let sit in the pan for 1 minute.
Run a knife along the edge to release the cake then flip it out onto
parchment paper. Brush the paper (the one you lined the pan with) with
water and let soak for 2 minutes. Peel it off the cake. Trim dry edges
from the cake. Let cool covered with plastic wrap.
To make the Filling: In the bowl of a standing mixer, combine the
sugar and butter and mix on low speed until well blended; then
increase speed to medium and beat for another 3 minutes. Add vanilla
and cream and continue to beat on medium speed for 1 minute more,
adding more cream for spreading consistency, if needed.
Spread the sponge cakes with a thin layer of the filling, leaving a
1/4-inch space at the far edge. Roll the cake tightly on the long side
until you have rolled a 1 1/2-inch thick log. Cut the log off from the
remaining sheet of cake and place seam side-down. Repeat with
remaining cake. Chill the logs for 30 minutes; then cut into 2
1/2-inch sections.
To make the Glaze: Melt the 2 ingredients together in the top of a
double boiler or a bowl set over barely simmering water, stirring
occasionally. Line a cookie sheet with parchment paper or a nonstick
baking mat. One at a time, gently drop the cake rolls into the hot
chocolate. Lift out with a fork and let excess chocolate drip back
into the bowl. Place on the cookie sheet and let set at room
temperature until the coating is firm, about 1 to 2 hours.
Recipe courtesy Gale Gand
The cake is a classic French Biscuit au Beurre made with "Dutched"
cocoa powder, drizzling in the clarified butter at the end for a
unique delicious flavor. The filling used in the commercial version of
this is probably made with whipped shortening rather than butter but I
just can't bring myself to write a recipe with that ingredient as a
filling. I did eat these for a year straight when I was about 12 and
hung out at my friend Jenny Marshall's house. Her mom bought them but
mine didn't. So I had to get my fill while playing at her house.
Cake:
5 eggs
2 yolks
3/4 cup brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
6 tablespoons Dutch-processed cocoa powder
1/4 teaspoon baking powder
1/4 cup clarified butter, warm
Filling:
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream
Glaze:
12 ounces semisweet chocolate, chopped
2 ounces cocoa butter or 1/4 cup vegetable oil
Equipment: 2 half sheet pans with sides
Preheat the oven to 350 degrees F.
To make the Cake: Butter the jelly roll pan and line it with parchment
paper; then butter the paper to assure release.
Bring a saucepan of water to a simmer.
In the bowl from a standing mixer, combine the eggs, yolks, sugar,
vanilla in a bowl and whisk briefly. Set the bowl over the simmering
water and stir until warm and the sugar looks dissolved. Attach the
bowl to the standing mixer fitted with a whisk, and whip until light
and fluffy, about 6 minutes.
Meanwhile, sift together the flour, cocoa, and baking powder 3 times.
Remove the bowl from the mixer and, while folding the egg mixture,
sift in the flour mixture, little by little, until incorporated.
Drizzle in the clarified butter, while folding the batter.
Immediately pour the batter into the prepared pans dividing equally
and smooth the tops with a spatula. Bake until lightly browned and it
starts to pull away from the edges of the pan, about 14 to 16 minutes.
Remove the cakes from the oven and let sit in the pan for 1 minute.
Run a knife along the edge to release the cake then flip it out onto
parchment paper. Brush the paper (the one you lined the pan with) with
water and let soak for 2 minutes. Peel it off the cake. Trim dry edges
from the cake. Let cool covered with plastic wrap.
To make the Filling: In the bowl of a standing mixer, combine the
sugar and butter and mix on low speed until well blended; then
increase speed to medium and beat for another 3 minutes. Add vanilla
and cream and continue to beat on medium speed for 1 minute more,
adding more cream for spreading consistency, if needed.
Spread the sponge cakes with a thin layer of the filling, leaving a
1/4-inch space at the far edge. Roll the cake tightly on the long side
until you have rolled a 1 1/2-inch thick log. Cut the log off from the
remaining sheet of cake and place seam side-down. Repeat with
remaining cake. Chill the logs for 30 minutes; then cut into 2
1/2-inch sections.
To make the Glaze: Melt the 2 ingredients together in the top of a
double boiler or a bowl set over barely simmering water, stirring
occasionally. Line a cookie sheet with parchment paper or a nonstick
baking mat. One at a time, gently drop the cake rolls into the hot
chocolate. Lift out with a fork and let excess chocolate drip back
into the bowl. Place on the cookie sheet and let set at room
temperature until the coating is firm, about 1 to 2 hours.