Chocolate Curl Cake Recipes

Steps:

• 1. Prepare cake as directed on package except fold 2 coursely shaved unsweetened chocolate squares into batter. Bake as directed.
• 2. While cake is baking, in medium saucepan, mix sugar, cream, butter and chocolate. cook over medium heat, stirring constantly, until chocolate and butter are melted.
• 3. Stir at least half of hot mixture into egg yolks, stir into remaining hot mixture in saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and cool completely.
• 4. Spread completely cooled chocolate filling on bottom layer of cooled cake. Place top layer on and frost sides and top with fluffy white frosting.
• 5. Sprinkle shaved chocolate on top of cake. NOTE: to make chocolate curls, use vegetable parer to cut off thin slices. If chocolate is slightly warm, curls will be larger.

Steps:

• In a heavy 1-quart saucepan over low heat, heat 5 squares of chocolate, stirring frequently, until melted and smooth.
• Pour melted chocolate into a 15 1/2" by 10 1/2" jelly roll pan; use a rubber spatula to scrape all of the chocolate from the saucepan.
• With the same rubber spatula, spread the chocolate to evenly cover entire bottom of pan.
• Refrigerate until firm, but not brittle, about 10 minutes.
• Place jelly-roll pan on damp cloth on work surface (damp cloth keeps pan from moving while working).
• Holding teaspoon at a 30 degree angle, scrape chocolate into curls (if chocolate softens and sticks to spoon, place pan in refrigerator several minutes).
• With toothpick, transfer curls to another jelly-roll pan; refrigerate.
• Repeat 4 more times to make 5 batches of curls in all.
• To Garnish Cake with Curls: Using a toothpick as a tool to lift the delicate curls (the heat of your hands will melt or mar them), carefully press chocolate curls onto fresh frosting. (The gooey fresh frosting is the glue that holds the curls in place.)

Steps:

• Melt chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Turn off heat. Let cool slightly. Spread 1/4 of the chocolate over the back of a rimmed baking sheet. Refrigerate until just starting to set, 15 minutes.
• Using a bench scraper held at a 45-degree angle, scrape chocolate into 1/2-inch-wide curls. (If chocolate breaks, let it stand to warm slightly. If chocolate is too soft, refrigerate until just starting to set.) As you work, transfer curls to a rimmed baking sheet in the refrigerator. Repeat with remaining chocolate. Refrigerate curls until firm.

Steps:

• Melt chocolate with the shortening in a heatproof bowl set over a pan of simmering water, stirring occasionally.
• Divide chocolate mixture between two 11-by-17-inch rimmed baking sheets; smooth with an offset spatula. Refrigerate until chocolate is set but not brittle.
• Holding a sturdy metal spatula or a bench scraper at a 45-degree angle, scrape chocolate away from you to form curls. If chocolate is too brittle, let stand at room temperature 1 to 2 minutes. If too soft, refrigerate briefly. Curls can be refrigerated in an airtight container up to 2 weeks.