Last week's recipe was good, but I really loved this week's. It was selected by Nikki of Crazy Delicious. While I am absolutely a chocoholic, I rarely really enjoy chocolate cake. I often find it too dry, and just not chocolatey enough. I'd much rather eat brownies. But this cake was great--very fudgy in the middle, and while it did get more cakey at the edges, it still had great chocolate flavor. After reading some of the comments on the TWD blog, I elected to make it with El Rey Bucare, which is 58.5%, rather than with a higher percentage. I used the same for the glaze. I think next time I might try 70%, at least in the glaze. The original recipe calls for a bit of coffee, but since we don't usually have any around, I dissolved some espresso powder in water. The batter was really easy to put together. I was surprised at just how much the top of the cake cracked, and when I was flipping it over and back again, I lost a few bits of the crunchy top, particularly around the edges (they were quite tasty). Because the center was so moist, it tried to bond with the rack while it was cooling, but the glaze covered up the marks nicely. I've always been a fan of chocolate and raspberry, so I also threw together a quick raspberry sauce for the side. Yum!
(adapted from Baking From My Home to Yours by Dorie Greenspan)
5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water (I used 1 tsp instant espresso powder dissolved in 2 tbsp water)
1/3 cup all-purpose flour
Pinch of salt
For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or a silicone mat. (I greased the bottom of the pan, stuck the parchment to it, and then sprayed the whole thing with baking spray.)
Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.
Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that's fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes. (I used the microwave to melt the butter and chocolate.)
Using a rubber spatula, stir in the yolks one by one, then fold in the flour.
Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm, but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the batter into the pan and jiggle the pan from side to side a couple of times to even the batter.
Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you'll think it's done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn't shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.
Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature right side up. As the cake cools, it may sink.
To Make the Optional Glaze:
First, turn the cooled cake over onto another rack so you'll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.
Put the chocolate in a small heatproof bowl.
Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.
Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don't worry if the glaze drips unevenly down the sides of the cake – it will just add to its charms. Allow the glaze to set at room temperature or, if you're impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.