Ingredients
4 oz. (1/2 of 225-g pkg.) Baker's Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
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Heat oven to 350F. Cover bottoms of 3 (9-inch) round pans with parchment; spray sides of pans with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Beat egg whites in small bowl with mixer on high speed until stiff peaks form. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition. Add egg whites; stir gently until blended. Pour into prepared pans. Bake 30 min. or until toothpick inserted in centres comes out clean. Immediately run small spatula around cakes in pans. Cool 5 min. Remove cakes from pans to wire racks; cool completely. Stack cake layers on plate, spreading Coconut-Pecan Filling and Frosting between layers and onto top of cake.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse