Monday, August 13, 2012

Chocolate Intensity- A flourless cake


and cake should be too.

Sometimes life is crazy-moving-across-the-country-in-two-weeks. Sometimes you are having a baby. I am moving but not having a baby... scared you there didn't I dad? No, I am not but Jeff's sister-in law is. Today in fact.

Jeff's sister-in law is one of those women who makes having a child look beautiful. She never looked uncomfortable, always happy and relaxed. You could hardly tell she was pregnant. She wore cute stretchy clothes. Her hair was never frizzy. Ok maybe that last one has nothing to do with the baby. But point of fact, this lady's got it all together. I am excited her (and her husband) get to finally meet their daughter today!

Whether you are at the point in your life where you are moving yet again (like me) or meeting your daughter for the first time, I think you deserve an equally life changing cake.


This little 4" cake has five kinds of chocolate in it and zero flour. Boom!

We start by melting down butter, sugar and coffee which will enhance the chocolate's chocolatiness. That mess gets poured over four kinds of chocolate. I used cocoa powder, hazelnut, coffee, and dark chocolate with sea salt. After it sits (like in the picture below) for five minutes, stir until it becomes smooth and glossy. You will probably want to drink it. Hold out.


Next it is time to temper. You pour a little bit of the warm chocolate mixture into your eggs and whisk quickly so that the egg comes up to temperature and doesn't cook. Nobody wants a scrambled egg chocolate cake. I have eaten a chocolate omelet once. It was... interesting. But I wouldn't go there again.


Once the eggs are warm, pour them into the remaining chocolate mixture and whisk to combine. I strained my batter just to ensure that there were no egg bits in my final cake.


This cake gets treated like a cheesecake... put it in a bath.


Ganache your cooled cake. There are imperfect edges, such is life.


It is intense, and quite lovely.

Chocolate Intensity Cake (flourless)
adapted from Trish Boyle's The Cake Book
Makes 1- 9" springform cake*
* I halved the recipe to make a few cupcakes and fill my tiny springform pan; if you do the same, reduce the baking time to 30 minutes for the cake and 15-20 for the cupcakes
8 oz chocolate (any combination will do, I used some dark chocolate, some hazelnut, and some coffee infused pieces)
12 oz butter
1 c sugar
1/2 c brewed coffee
1/8 teaspoon salt
1 teaspoon vanilla
6 eggs
1 tablespoon cocoa powder

Ganache Glaze- Heat 1/4 c cream to a simmer; pour over 4 oz chocolate (chips or chopped chocolate) and add 1 teaspoon corn syrup; let sit for five minutes then stir until smooth
- - -
1. In a medium saucepan melt together butter, sugar, and coffee; bring to a boil
2. Place chocolate into a medium bowl and pour hot sugar mixture over it; allow to sit for 5 minutes then stir until smooth
3. In another bowl, whisk eggs and add salt and vanilla
4. Temper chocolate into eggs (add hot chocolate mixture in small increments whisking until combined to prevent eggs from cooking)
5. Butter a 9" springform pan and wrap the bottom halve in two layers of tin foil
6. Strain batter through a fine mesh sieve into pan
7. Place pan into a larger roasting pan and fill with warm water (until water reaches halfway up the cake pan)
8. Bake at 350 for 35-45 minutes; the cake will appear slightly puffed and a little jiggly in the center
9. Remove springform from waterbath and allow to cool before inverting onto a cake board or plate
10. Chill overnight then glaze with your favorite chocolate sauce or ganache (for best results chill for at least two hours after glazing before cutting and serving)
OPTIONAL GARNISH: Raspberry sauce and espresso whipped cream

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