Chocolate Studded Rehrucken Food

SRNECA LEDJA - REHRüCKEN - SADDLE OF VENISON CAKE

Steps:

• Position the rack in the center of the oven and preheat to 177°C (350°F).
• Butter a 300 mm (12" ) Rehrücken mold, dust with flour and tap out the excess. A bread baking mold can be used as a substitute.
• Melt the chocolate in a double boiler. Let it cool slightly.
• Add cut butter pieces to the warm chocolate, let it melt completely and stir it in.
• In a food processor, grind the cake trimmings and almonds until very finely ground. Add the cinnamon and lemon zest. Pulse to combine.
• In a medium bowl at high speed, beat the egg yolks and 57 g (1/4 cup) of sugar. Beat the mixture until thick and pale yellow, approximately 2 minutes.
• Mix in the melted chocolate and butter and then the almond-cake crumb mixture.
• Separately, beat the egg whites on high speed until they form soft peaks. Gradually beat in the remaining 57 (1/4 cup) of sugar until the whites are shiny.
• Add approximately 1/4 of the whites to the chocolate batter and stir it in until is lightened up. Fold in the remaining whites and let it fully incorporate.
• Pour the mixture into the baking mold.
• Bake approximately 35 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the mold on a wire rack for about 5 minutes. The cake will fall slightly and separate from mold's walls.
• Invert the cake onto the cooling rack and let it cool completely. Don't worry if cake cracked open during baking, now it will even itself out.
• Place the wire rack with the cake over the baking pan.
• Add the red currant preserve and rum in a small saucepan. Bring it to a boil over medium heat, stirring constantly. Continue cooking for another 3-4 minutes until glaze is very sticky. Strain the glaze through a wire sieve into a small bowl pressing hard on solids using the back of the spoon. Brush the cake with the warm glaze. Cool completely and let the glaze set.
• In another small saucepan, over high heat, bring sugar, water and chocolate to a boil, stirring occasionally. Reduce the heat to medium and cook stirring constantly until glaze thickens up and reaches 112°C (234°F), approximately 10 minutes. Keep an eye on a temperature and do not let it go over set 112°C (234°F) or it will turn into a candy!
• Remove from the heat, stir to cool and thicken lightly, about 1-2 minutes.
• Pour the warm chocolate glaze over the cake and using an offset metal spatula make sure the cake is coated completely.
• Refrigerate the cake to firm the glaze. It is best served the following day, chilled and complemented with sweetened whipped cream.

REHRUECKEN

Steps:

• Preheat oven to 350 degrees F.
• Combine the whole eggs with the sugar, hold the bowl over some steaming water, and beat until cooled off.
• Add flour, cake crumbs, cinnamon and lemon peel.
• Then add the melted butter with the cocoa.
• Pour into a well greased and floured Rehruecken mold, bake 45 minutes at medium heat (350 degrees F), cut through once, fill with currant jelly, ice with chocolate glaze and stud with almond slivers.

CHOCOLATE-STUDDED REHRUCKEN

Steps:

• Heat oven to 350 degrees. Spray 3 rehrucken pans (11 3/4-by-4 1/2-inch loaf pans can be used instead) lightly with vegetable-oil spray. Scatter almonds in pans. In an electric mixer, beat butter, almond paste, confectioners' sugar, salt, vanilla, and lemon zest on medium-low speed, about 1 minute. Add egg yolks, one at a time, beating on medium-low speed for 1 minute after each. Beat in liqueur.
• In a medium bowl, sift together cornstarch and flour.
• Beat egg whites on medium-high speed until foamy, about 2 minutes. Gradually add granulated sugar and beat on high speed until stiff peaks form, about 6 minutes.
• Using a rubber spatula, fold half of the flour mixture into the egg-yolk mixture. Fold in half the egg whites. Fold in remaining flour mixture, then remaining egg whites, then chocolate and ginger.
• Divide batter evenly among 3 pans. Bake for 25 minutes, rotate pans between ovenshelves, and bake about 25 minutes more; a cake tester inserted into the center of each loaf should come out clean. Let pans cool on a wire rack for about 5 minutes. Transfer loaves from pans to rack; let cool 20 minutes. Serve warm or at room temperature.

UNSWEETENED BAKING CHOCOLATE SUBSTITUTE

Steps:

• Melt butter or shortening. (I use microwave).
• Stir in cocoa until dissolved.
• Use one batch PER 1 oz. of unsweetened chocolate called for in your recipe.