Rose's Heavenly Cakes (44 page)

Set the roll on a wire rack and cool until it is no longer warm to the touch, about 40 minutes.

Toast and Chop the Almonds

Spread the almonds evenly on a baking sheet and bake for about 7 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. Chop into medium-fine pieces.

Make the Chocolate Almond Ganache Filling

In a food processor, process the chocolate until very fine.

In a 4-cup or larger microwavable cup with a spout (or in a medium saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).

With the motor of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth. Pulse in the Cognac and vanilla. Scrape the ganache into a glass bowl, stir in the almonds, and allow it to cool for 1 hour. Cover it with plastic wrap and cool for several hours, or until the mixture reaches a soft frosting consistency.

Compose the Cake

Gently unroll the cake. If a liner was used, carefully detach the cake from it and then lay the cake back down on it. If parchment was used and the cake was rolled up in a towel and appears too fragile to lift off, slide it, still on top of the towel, onto a large cutting board or piece of cardboard big enough to support it. Place a piece of plastic wrap coated lightly with nonstick cooking spray on top, then place another large plastic cutting board or piece of cardboard on top and quickly flip the cake over. Remove the towel. The cake should now be on top of the plastic wrap.

Reserve half (2 cups) of the ganache and spread the cake evenly with the other half to about 1 inch from the edges to limit the amount that will seep out when the cake is rolled. Roll the cake from the short end.

You will now need to cut the cake to create the shape of a pinecone, with one end becoming the wider, rounded base and the other becoming the gently rounded pointed top end. Begin by cutting off an angled piece on each side of the top end, extending about one-third of the way to the base, keeping the pointed top slightly rounded. Move these pieces down to the base end of the roll. Have the pointed ends of these cut pieces facing you and the blunt, wider ends flush with the base of the roll. This will create the wider base.

Use some of the reserved thickened ganache to attach the cut pieces to the roll. Spread the remainder of the ganache evenly over the top and sides of the roll, maintaining rounded sides. Poke down any large almond pieces that break through the ganache; this will prevent lumps under the fondant. Chill until firm, about 2 hours. If chilling longer, wrap the roll in plastic wrap.

Make the Chocolate Rolled Fondant

In a 2-cup heatproof glass measure or bowl, sprinkle the gelatin over the water and allow it to sit for 5 minutes (if longer, cover tightly with plastic wrap). Set in a small pan of simmering water and stir until the gelatin is dissolved. (This can also be done in a few seconds in a microwave on high power, stirring once or twice.) Stir in the corn syrup and glycerin, then add the shortening and stir until melted. Remove the glass measure from the heat and stir in the vanilla.

In a large bowl, whisk together the powdered sugar and cocoa. Make a well in the center and scrape in the gelatin mixture. Stir with a wooden spoon until blended. With your hands (food-safe latex or vinyl gloves are great to prevent sticking), knead the fondant vigorously in the bowl until it forms a ball. Turn it out onto a smooth counter or work surface, coated lightly with nonstick cooking spray. Some of the fondant will have stuck to your fingers, so wash your hands well and continue kneading the fondant until it is smooth and satiny. If it seems dry and brittle, add a few droplets of water and knead it well. At first it will be sticky and messy, but kneading will help the water to absorb evenly. Wash your hands as necessary and coat them lightly with nonstick cooking spray. If the fondant is too sticky even after thorough kneading, knead in a little extra powdered sugar. The finished fondant should be soft, smooth, and supple. Wrap it tightly with plastic wrap and place it in an airtight storage bag or container. The moisture absorbs most evenly if the fondant is allowed to rest overnight, and the fondant is easier to work with. However, if necessary, it can be used right after making it. Fondant keeps for 1 week at room temperature, for 1 month refrigerated, and for 6 months frozen.