Subj : St. Mary Ann 07
To   : All
From : Dave Drum
Date : Fri Mar 05 2021 12:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Almond Mary Ann Cake
 Categories: Cakes, Desserts, Nuts, Chocolate, Dairy
      Yield: 14 servings
 
    3/4 c  Cocoa powder; more for
           - dusting
  2 1/4 c  All-purpose flour
  1 1/2 ts Salt
  1 3/4 ts Baking soda
  2 1/4 c  Sugar
    1/4 c  Amaretto di Saronno
  1 3/4 c  Boiling water
     12 tb Unsalted butter, melted
      3 lg Eggs
  2 1/2 ts Vanilla extract
      1 c  Semi-sweet chocolate chips

MMMMM--------------------------GANACHE-------------------------------
      3 oz Semisweet chocolate; fine
           - chopped
    1/3 c  Heavy cream
    3/4 c  Sliced almonds; lightly
           - toasted
 
  Position a rack in the lower third of an oven and set @
  350ºF/175ºC
  
  Grease a Mary Ann cake pan and dust with cocoa powder.
  
  TO MAKE THE CAKE: Over a sheet of waxed paper, sift
  together the flour, salt and baking soda; set aside.
  
  In a large bowl, whisk together the 3/4 cup cocoa, the
  sugar, the Amaretto and boiling water.
  
  Set aside.
  
  In a small bowl, whisk together the butter, eggs and
  vanilla.
  
  Pour into the cocoa mixture and whisk to combine.
  
  Whisk in the flour mixture in two additions.
  
  Pour the batter through a fine-mesh sieve into the
  prepared pan and stir in the chocolate chips.
  
  Bake until the cake springs back when gently touched and
  a toothpick inserted into the center comes out clean,
  about 45 minutes.
  
  Transfer the pan to a wire rack and let cool for 15
  minutes.
  
  Tap the pan gently on a work surface, invert the pan
  onto the rack and lift off the pan.
  
  Let cool completely, about 1 hour.
  
  TO MAKE THE GANACHE: Put the chocolate in a small bowl.
  
  In a small saucepan over medium heat, warm the cream
  until bubbles form around the edges of the pan.
  
  Pour the cream over the chocolate.
  
  Let stand for 1 minute, then slowly whisk until smooth.
  
  Let cool for 10 minutes before using.
  
  Pour the ganache into the well of the cake.
  
  Using an offset spatula, spread evenly.
  
  Sprinkle the almonds in a 1" wide band around the
  outside edge of the ganache.
  
  Refrigerate the cake for at least 30 minutes to set the
  ganache.
  
  RECIPE FROM: http://foodpair.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I wonder if kids know there's a difference between cupcakes & muffins?
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