Subj : St. Gianna 02-A
To   : All
From : Dave Drum
Date : Sun Apr 18 2021 13:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gianna Chocolate & Citrus Cassata - Part 1
 Categories: Cakes, Chocolate, Cheese, Citrus, Dairy
      Yield: 12 servings
 
MMMMM------------------------CAKE LAYERS-----------------------------
           Cooking spray
      2 c  All-purpose flour
    2/3 c  Unsweetened cocoa
      1 ts Baking soda
      1 ts Baking powder
      1 ts Fine sea salt
  1 1/3 c  Packed dark brown sugar
    1/2 c  Unsalted butter; softened
    1/2 c  Mayonnaise
      4 lg Eggs
      2 ts Vanilla extract
  1 1/4 c  Buttermilk

MMMMM----------------BUTTERMILK-CHOCOLATE FROSTIN---------------------
      6 oz 100% cacao unsweetened
           - chocolate; chopped
      3 oz 60-65% cacao bittersweet
           - chocolate; chopped
    3/4 c  Unsalted butter
      3 c  Powdered sugar
    1/2 c  Buttermilk
    1/2 ts Vanilla extract

MMMMM---------------------PISTACHIO PRALINE--------------------------
      1 c  Shelled raw pistachios
      1 c  Granulated sugar
    1/4 c  Water

MMMMM----------------------RICOTTA FILLING---------------------------
     32 oz Whole-milk ricotta cheese;
           - weighted-drained overnight
    3/4 c  Powdered sugar
    1/2 ts Orange zest
    1/2    Vanilla bean pod; split,
           - seeds scraped

MMMMM----------------DARK CHOCOLATE GANACHE GLAZE---------------------
      8 oz 60-65% cacao bittersweet
           - baking chocolate; chopped
      1 tb Unsalted butter
  1 1/4 c  Heavy cream
      2 tb Light corn syrup

MMMMM-------------------ADDITIONAL INGREDIENTS------------------------
           Sliced fresh clementines &
           - blood oranges
           Orange peel twists
           Fresh or candied kumquats
 
  MAKE THE CAKE LAYERS: Set oven @ 350ºF/175ºC.
  
  Lightly grease 3 (8") round cake pans with cooking
  spray; line bottoms with parchment paper, and set aside.
  Sift together flour, cocoa, baking soda, and baking
  powder. Stir in salt.
  
  Place brown sugar, butter, and mayonnaise in bowl of a
  heavy-duty stand mixer fitted with the paddle
  attachment; beat on medium speed until light and fluffy,
  about 3 minutes. Add eggs, 1 at a time, beating until
  fully incorporated after each addition. Stir in vanilla.
  With mixer running on low speed, add flour mixture
  alternately with buttermilk in 3 additions, beginning
  and ending with flour mixture. Beat until just
  incorporated after each addition. Divide batter evenly
  among prepared pans.
  
  Bake in preheated oven until a wooden pick inserted in
  center comes out clean, 16 to 20 minutes. Let cakes cool
  in pans on wire racks 10 minutes. Remove cakes from
  pans, and let cool completely on racks, about 1 hour.
  
  WHILE CAKES COOL, MAKE THE BUTTERMILK-CHOCOLATE FROSTING
  Bring 1" of water to a simmer in a medium saucepan over
  medium. Combine unsweetened chocolate, bittersweet
  chocolate, and butter in a medium-size heatproof bowl.
  Place bowl over simmering water, ensuring base of bowl
  does not touch simmering water. Cook, stirring often,
  until mixture is melted and smooth, 8 to 10 minutes.
  Remove from heat, and let cool slightly, 10 to 15
  minutes.
  
  Combine powdered sugar, buttermilk, and vanilla in bowl
  of a heavy-duty stand mixer fitted with the whisk
  attachment; beat on low speed until smooth, about 1
  minute. With mixer running on low speed, gradually add
  cooled chocolate mixture, beating until just
  incorporated, about 30 seconds. Set frosting aside,
  uncovered, and let stand, stirring occasionally, until
  completely cool, 1 to 2 hours. (Frosting should thicken
  as it cools. Do not chill.)
  
  From chef Rebecca Wilcomb's New Orleans restaurant Gianna
  
  CONTINUED TO PART TWO
  
  By Maggie Scales
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
  
MMMMM

.... I am >59 & still don't need glasses. I drink right out of the bottle.
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