After our ambitious foray into laminated dough last January, we girls decided to take it easy for this month’s cross-post. There were a couple of wonderful ideas tossed around for our next bake-go-round but clearly since this is the month of February ,the month of love and chocolate, the vote went to something intensely chocolatey.
Chocolate Intensity ,aka “Death by Chocolate”, from Tish boyle’s The Cake book delivered exactly that punch. The subtle coffee flavor and the nuances of vanilla complemented the whole dessert, because just when you think you’ve reached your threshold of chocolatiness, the other elements blend in to bring you another dimension to its taste.
I have also received positive remarks from my tasters who know people living gluten-free lives and they have already requested the recipe from me. This was extremely easy to make, too easy that I neglected to butter the parchment paper but the cake was very forgiving and it peeled right off.
8 oz (227g) Scharffen Berger or Valrhona 62% cocoa bittersweet chocolate, finely chopped
1 ½ cups (3 stikcs/12 oz/340g) unsalted butter, cut into tbs
1 cup (7 oz/200g) granulated sugar
½ cup (120 ml) brewed coffee
6 large eggs
1 tsp vanilla extract
1/8 tsp salt
Bittersweet Chocoalate glaze
6 oz (170g) bittersweet chocolate, coarsely chopped
2/3 cup (160 ml) heavy cream
1 tsp vanilla extract
Make the Cake
Position a rack in the center of the oven and preheat the oven to 350 °F. Grease the bottom and sides of a 9-inch round cake pan. Line the bottom of the pan with a round of parchment paper and butter the pan.
Place the chopped chocolate in a large bowl and set aside.
Place the butter, sugar and coffee in a medium saucepan and cook over medium-high heat, stirring occasionally, until the butter is melted and the mixture begins to boil. Immediately pour the hot mixture over the chopped chocolate. Let stand for 1 minute, then gently whisk until the chocolate is completely melted and the mixture is smooth.
In a medium bowl, whisk the eggs vigorously until the yolks and whites are completely blended. Whisk in the vanilla extract and salt. Whisk the egg mixture into the chocolate mixture until blended.
Pour the batter into the prepared pan. Place the pan in a roasting pan or large baking pan. Put in the oven and pour enough hot water into the pan to come halfway up the sides of the cake pan. Bake the cake in the water bath for 35 to 45 minutes, until the center is shiny but set (it should jiggle slightly). Transfer the cake pan to a wire rack and let the cake cool for 20 minutes.
Run a thin-bladed paring knife around the edge of the pan to loosen the cake. Place a cardboard cake round on top of the pan and invert the cake onto it. Remove the pan and carefully peel off the parchment paper. Refrigerate the cake for at least 2 hours before glazing.
Make the Glaze
Place the chocolate in the bowl of a food processor and process just until finely ground.( Leave the chocolate in the processor)
In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is complete melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for 10 minutes before using.
Glaze the Cake
Place the chilled cake, still on the cake round, on a wire rack, set over a baking sheet. Slowly pour the hot glaze onto the center of the cake. Using a small metal offset spatula, smooth the glaze over the top and sides of the cake, letting the excess glaze drip onto the baking sheet.
Scrape the extra glaze from the baking sheet and put it into a small sealable plastic bag. Seal the bag and cut a tiny hole in one of the bottom corners. Gently squeeze the bag over the top of the cake, drizzling the glaze in a zigzag pattern. Refrigerate the cake for at least 1 hour before serving.
Let me see. This is a quick crowd pleaser and takes no time at all to prepare except the refrigeration time that is needed before glazing. I do admit that this is my first time to glaze a cake and have no clue what I am doing, hence the haphazard smattering of frosting. Anyway, I’ll put that next in my test kitchen to-do : how to glaze a cake properly!
I think we’re still deciding a name for our baking group. In the meantime visit my collaborators’ gorgeous interpretations of this cake here :
Ivonne of Cream Puffs in Venice
Lisa of La Mia Cucina
Peabody of Culinary Concoctions by Peabody
Helene of Tartelette
Brilynn of Jumbo Empanadas
Jenny of All Things Edible
Mary of AlpineBerry
Tanna of My Kitchen in Half Cups
Hester of Hester in Geneva