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Ganache: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan.
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Place the chopped chocolate in a medium-sized mixing bowl.
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Gradually pour about half of the hot cream over the chocolate.
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Let stand for 30 seconds to melt chocolate.
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Slowly whisk it until smooth and homogenous.
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Add the remaining cream gradually--the shock of the hot cream can cause the fat in the chocolate to separate or break, if added too quickly--and mix until all of it is incorporated and the ganache is smooth and homogenous.
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It should be thick, shiny and smooth.
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Add the Grand Marnier and mix to fully incorporate.
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Pour the ganache onto a parchment paper-lined baking sheet to cool.
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When the ganache has cooled to the consistency of toothpaste but is still easily spreadable, it is ready to be used.
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If the ganache has set too much, soften it by heating a small amount in a saucepan placed over medium heat until melted.
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Then quickly, but gently, stir the melted ganache into the harder, cooler ganache.
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If its still too hard, repeat the procedure until the desired consistency is reached.
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Cake layer: Preheat the oven to 325 degrees F. In a medium bowl with an electric mixer, combine corn syrup, egg yolks, butter and almond flour.
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Beat at medium high speed until light and fluffy.
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Add dark rum (or substitute vanilla and orange zest).
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In a large bowl with an electric mixer beat egg whites until foamy.
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Add sugar 1 tablespoon at a time.
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Increase mixer speed to medium high and whip to stiff but not dry peaks, about 7 minutes.
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Fold the meringue into the butter mixture all at once.
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Using a rubber spatula fold up from the bottom of the bowl, careful not to deflate the meringue.
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When the two mixtures are just incorporated, add the warm chocolate.
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Fold again, carefully.
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Use a whisk, if the meringue does not fold in well.
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Pour the batter into a parchment paper-lined baking sheet and spread it evenly to the edges with a rubber spatula.
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Careful not to smash the batter or it will lose its air and the cake will be flat and chewy.
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Bake until the cake springs back when touched, or a tester inserted in the center comes out clean, about 35 minutes.
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Cool cake in the pan on a wire rack.
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The cake will collapse slightly as it cools.
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Using an offset spatula spread the ganache onto the cake layer.
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Spread the ganache all the way to the edges.
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If the cake is uneven, use the ganache to make it flat and even as possible.
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Place the cake in the refrigerator and allow the ganache to harden, about 20 minutes.
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Then use the offset spatula to make the edges as clean and straight as possible.
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Place the frosted cake in the refrigerator for about 1 hour to set.
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When ready to serve, remove cake from the refrigerator and allow to come to room temperature for at least 30 minutes before serving.
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Heat a chefs knife in hot water; wipe off excess water and cut cake into the serving size preferred.
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Decorations: Spread about a 1/16-inch thick layer of the tempered chocolate over a transfer sheet (see note below).
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Use a chefs knife to cut the chocolate, but not the transfer sheet, to match the size of the cake pieces.
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Set aside and let the chocolate set about 15 minutes to an hour, depending on the air temperature.
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When the chocolate has set, lift each pre-cut piece from the transfer sheet and place it, design side up, on top of the individual cake serving
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Referrals for transfer sheets should go to: http://www.jacquestorres.com Team Torres, LLC 212/489-4847 phone 212/489-0142 fax PO Box 303, New York, NY 10101-0303
