Am I lying?

[madbaker]

This week's Resolution Recipe: Bittersweet Prevarication.

5 oz bittersweet chocolate, 70%, chopped
1/2 cup unsweetened cocoa powder (I used a combination of regular cocoa powder and black cocoa)
2 Tbsp flour
1 cup sugar, divided
pinch salt
3/4 cup plus 2 Tbsp water
1 Tsbp rum
1 tsp vanilla
2 cold large eggses
1 cold large egg white (Conveniently, I had one left over from making the walnut mayonnaise.)
Garnish: whipped lightly sweetened cream and raspberries (I used whipped creme fraiche with a bit of vanilla sugar, and pomegranate seeds)

Heat oven to 350. Grease a 8" cake pan [not a springform!], line with a round of parchment. Put a kettle of water on to boil. Place the chocolate in a large bowl and set aside.

Combine the cocoa, flour, 1/2 cup of the sugar, and the salt in a small heavy saucepan. Whisk in enough of the water to form a smooth paste, then whisk in the remaining water. Cook over medium heat, stirring constantly (especially around the pan edges) to prevent scorching until it begins to simmer. Simmer very gently, stirring constantly, for 2 minutes. Immediately pour the hot mixture over the chopped chocolate. Stir until the chocolate is completely melted and smooth. Whisk in the rum and vanilla.

In a medium bowl, beat the eggses, egg white, and the remaining 1/2 cup sugar with an electric mixer at high speed until nearly doubled in volume, 5-6 minutes. The eggs will be very foamy but still liquid rather than thick. One-third at a time, fold the eggses into the chocolate mixture. Scrape into the cake pan and smooth the top as needed.

Set the cake pan in a large baking pan at least 2" deep. Pour enough boiling water into the baking pan to come halfway up the sides of the cake pan. Bake about 30 minutes, until the cake rises and crusts slightly on top and the surface springs back when gently pressed. The cake will still jiggle in the center and the interior will be gooey. Remove the cake pan from the water and cool completely on a rack, then cover with plastic wrap and refrigerate overnight.

To unmold, run a thin knife around the edges. Cover the top with wax paper and an upside-down plate, invert the cake onto the plate, and peel off the parchment. Invert onto a serving platter and remove the wax paper. Refrigerate.

At serving time, sift a light dusting of powdered sugar or cocoa powder over the top. Serve as is, or with a dollop of whipped cream and/or raspberry puree or fresh raspberries.

What worked: It was very tasty - the curvy upstairs neighbor called it "pudding slices". The slightly sweetened whipped creme fraiche went nicely and the pomegranate seeds added contrast.

What didn't: It was somewhat gloppy, as I did not have the time to make it a full day ahead. It was also a bit flatter than it is likely supposed to be -- I am not good at folding in eggses to be a leaven. I should learn how to do that.

Will I make it again? Most likely. It's like a Boca Negra, but lighter.

What I'm reading: Elizabeth Bear, Chill

Comments

[ppfuf.livejournal.com]

I dunno, were your lips moving as you typed?

[the-cheese-lady.livejournal.com]

Mmmm. That sounds good. I might try this for Timothy's birthday cake this year. The dark chocolateyness sounds like it could even satisfy his inner choco-monster.

[vittoriosa.livejournal.com]

Hm, I have some Valhrona cocoa powder that needs to be consumed within the next couple weeks... and some strawberry coulis... I think I see this chocolatey goodness in my future.