February 19, 2008
Tuesdays With Dorie: Almost-Fudge Gâteau
It's Tuesday again! You know what that means...It's time to bake with Dorie! This week's recipe is the Almost-Fudge Gâteau and was chosen by Nikki of Crazy Delicious and what can you say other than chocolate?!!?!? This was definitely a hit!
The recipe below is how it is written in the book. I chose to make mini cakes instead of making one cake so that Jamison could take them to work to share more easily and I wouldn't be tempted to eat it all, because really we're talking chocolate here, and good chocolate at that! That was just a little bit too much of a temptation!
When I made the little cakes Sunday afternoon I baked them in a muffin pan with cupcake liners and they turned out great! I ended up baking them for about 15 to 17 minutes instead of the time listed in the recipe for one big cake. I also chose to top them with the chocolate glaze, because seriously we're talking chocolate here and what's better than chocolate and more chocolate! ;o)
If you're serving these mini-cakes at home simply remove the cake from the paper and place them in the middle of a plate before drizzling with the chocolate glaze. I enjoyed one of them in this fashion before I sent the rest of them off to work with Jamison on Monday morning. For the ones I sent to work with him I left them in the cupcake liners and simply drizzled the chocolate on the top of each one effectively making a layer of glaze on each mini-cake. The recipe made two dozen little cakes.
So that's this weeks recipe. Don't forget to stop on over at Tuesday's with Dorie and see how everyone's cakes turned out! :o)
What You'll Need for the Cake:
5 large eggs
9 ounces bittersweet chocolate, coarsely chopped (Note: I used 1 - 4 ounce bar of Ghirardelli 100% Cacao Unsweetened Chocolate and 1 - 5.3 ounce bar of Green and Black's 72% Baking Chocolate Bar minus 2 sqaures, which ended up being right at 0.3 ounces.)
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water (Note: I don't like coffee so I used 2 tablespoons of chocolate extract instead.)
1/3 cup all-purpose flour
Pinch of salt
What You'll Need for the Glaze (optional):
4 ounces bittersweet chocolate, coarsely chopped (Note: I used 1 - 4 ounce bar of Ghirardelli 100% Cacao Unsweetened Chocolate.)
1/2 cup heavy cream
2 teaspoons light corn syrup (Note: Since the chocolate I used was completely unsweetened I used 4 tablespoons of corn syrup. As always look for one that doesn't have high fructose corn syrup. I also added in 1/4 cup of organic cane sugar.)
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.
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.
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 butter 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:
(Note: I misread this part of the recipe and ended up melting the chocolate with the heavy cream and corn syrup in the microwave. It turned out fine using this method.)
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.
Notes: You could also add a little whipped cream or even chocolate whipped cream to the top. A caramel drizzle could be used in place of, or along with the chocolate glaze as well. One of the gentleman Jamison works with thought that either mint added to the cake itself, or the glaze would be a nice addition as well.
Posted by Dianne at February 19, 2008 7:34 AM
TrackBack URL for this entry:
lovely interpretation of the recipe....I cut mine into smaller pieces too!
Posted by: mary at February 19, 2008 8:16 AM
I love that you made little individual ones. This cake is so rich, that is a great trick!
Posted by: April at February 19, 2008 8:28 AM
What a great idea! I cut mine in two and used small springform pans... I really just wanted an excuse to bust out a new toy ;-)
Posted by: Chelle at February 19, 2008 8:32 AM
Your photos are gorgeous! I love the little cakes! Great job!
Posted by: laurie at February 19, 2008 8:35 AM
Thanks everyone! :o)
And I'm all about busting out a new toy! I've got a tart pan that is just begging to be used that my best friend bought me for Christmas. We may have a couple of friends over for dinner Thursday night and I feel some sort of tart coming on! :o)
Posted by: Dianne at February 19, 2008 8:50 AM
Gateau cupcakes were a great idea! I'm very impressed at your self restraint with only eating one.
Posted by: Karina at February 19, 2008 9:06 AM
I'm a firm believer in everything in moderation, and it's really working for me, though sometimes it's easier to moderate than others and that's why I like to send the things out of the house to share with others, but I guess that's all part of being human. :o)
Posted by: Dianne at February 19, 2008 10:01 AM
Great idea making mini cakes. They look great.
Posted by: Danielle at February 19, 2008 11:25 AM
What a good idea! That would've made it easier for me to eat less, which would've been a good idea. Yours look nice!
Posted by: Lemon Tartlet at February 19, 2008 11:44 AM
Little cakes are always so cute! I'm sure they were very much appreciated.
Posted by: brilynn at February 19, 2008 1:15 PM
There's something so lovely about small desserts and they are so much fun to share! :o)
Posted by: Dianne at February 19, 2008 2:12 PM
These small little bites look wonderful -wish I had the patience to make mini desserts!
Posted by: Madam Chow at February 19, 2008 3:06 PM
Yours looks wonderful! I told chelley that I need to get some mini springform pans. I love the mini cake idea. Your glaze looks so good running down the sides of your cake!
Posted by: Erin at February 19, 2008 4:05 PM
I shouldn't have read this while I'm hungry. . .
Posted by: Allie at February 19, 2008 5:40 PM
Great idea! (That one shot looks to me like a decadent, home-made version of a Hostess cupcake minus the cream filling. Man, wouldn't that be good?)
Posted by: Jhianna at February 19, 2008 5:49 PM
Oh a cream filling...Now my mind is working! ;o)
Posted by: Dianne at February 19, 2008 6:59 PM
i love your little cuppies! great idea :)
Posted by: Jaime at February 19, 2008 9:04 PM
Your mini cakes are beautiful
Posted by: Nikki at February 19, 2008 9:25 PM
What a great idea- those look awesome!!
Posted by: Beth G at February 19, 2008 9:33 PM
What a perfect way to make these into individual portions! They came out fantastic! Thanks for the great idea!
Posted by: Melissa L. at February 19, 2008 9:40 PM
These look delicious. I might just have to go steal some of the kid's Valentines chocolates now...
Posted by: beth at February 19, 2008 10:44 PM
I think the cupcake liners are a brilliant idea... they'll keep the little cakes moist and fresh. Yours look great!
Posted by: Dolores at February 19, 2008 11:28 PM
little cupcakes.. in chocolate... they are my downfall!! and they look so cute!
Posted by: lynette at February 19, 2008 11:51 PM
These look great!!! What a neat idea!
Posted by: Stefany at February 19, 2008 11:51 PM
This recipe was really delicious and I think it would be fun to make them as minis again for a dinner party sometime. I think I might pair it with some whipped cream or ice cream as well. :o)
Posted by: Dianne at February 20, 2008 1:38 PM
Minis were a great idea.
Posted by: peabody at February 21, 2008 12:49 AM
Thanks peabody! :o)
Posted by: Dianne at February 21, 2008 12:50 PM
I love the idea of this cae in minis! They turned out perfect!
Posted by: Tartelette at February 21, 2008 3:04 PM
Thanks! I was very pleased with the end result. :o)
Posted by: Dianne at February 21, 2008 4:22 PM