Monday, June 21, 2010
Catching up With Dorie - ALmost Fudge Gateau
In the last four months while I havent been blogging, I have still been doing most of the TWD challenges each week. However, I haven’t been completely on to it and have about 12 recipes I need to try as a catch up. There are also about 5 recipes that were baked before I became a TWD member that I have to catch up on. This recipe, Almost Fudge Gateau, is one of those.
My sister was staying with us in the weekend and I made the almost fudge gateau for our pudding on Saturday night. I halved the recipe, and made two 10cm gateaux and there was enough mixture left to fill 6 cupcake cases. The gateau is very light and simple to make. It is almost like a soufflé cake, as you fold in beaten egg whites to lighten the mixture, and the cakes puffed up then deflated upon cooling. There was an optional ganache to go on top of the cakes. I didn’t make that on Saturday night, instead serving our gateaux with whipped cream, but yesterday I made a little ganache for this week’s TWD challenge and put some of it on top of one of the cupcake size gateaux – delicious!!
For the cake:
5 large eggs
9 oz. bittersweet chocolate, coarsely chopped
1 cup sugar
5 tbsp. unsalted butter, cut into chunks
2 tbsp. coffee or water
1/3 cup all-purpose flour
pinch of salt
For the glaze:
4 oz. bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 tsp. 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.
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 – that is fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes. Using a rubber spatula, stir in the yolks one by one, then fold in the flour. Working with the whisk attachment of the 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 in to 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 35-45 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 glaze, turn the cooled cake 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 saucepan. 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 add to its charm. Allow the glaze to set at room temperature, or slip the cake into the refrigerator for about 20 minutes.