Saturday, January 12, 2013

Double-Baked Chocolate Cake

Copyright 2013 LtDan'sKitchen blogs
Another recipe I have always wanted to try is this Double-Baked Chocolate Cake. My best friend and my godson were coming over for a visit for two days and one request that was not to be messed with is a super yummy Chocolate Cake. Even the suggestion of my sinful chocolate cheesecake was not good enough. And so, I had to find a new recipe that was going to cut through the high expectation. I could make my usual layered chocolate cake but that is available in the cake shops all over town so I wanted to bake something new. My source is an old volume of Food and Wine magazine which has been a lot of help whenever I have to think of something to make for Thanksgiving since this was their Thanksgiving issue a long time ago. 

The cake can be prepped two-ways. As the name implies, the cake is doubly baked making it almost like a giant lava cake and was meant to be served ala-mode with whipped cream and hazelnut or chocolate ice cream. I went for the simple version which was to bake it once. My reason is purely for sanitary reasons since the eggs back home are not guaranteed as pasteurized. The second baking step is quite short so the batter will be semi-cooked and I am trying to avoid getting sick from salmonella. Good thing that the recipe actually gives you two alternative ways of baking the cake.

Double-Baked Chocolate Cake - Adapted*

8 oz semisweet chocolate
1 cup unsalted butter (2 sticks)
7 large eggs, separated
1 tsp coffee
1 1/3 cup sugar
3/4 cup cocoa powder
1 tsp vanilla extract

1. Preheat the oven to 350°F. Butter a 9-inch springform pan and line the 
    bottom with wax paper. Grease again and then dust the pan with flour 
    tapping off the excess.

2. Melt the butter with the chocolates, coffee powder and coffee over low 
    heat. Slightly cool and add the vanilla extract. Set aside.  

3. In your mixing bowl, beat the egg whites until soft peaks form. Gradually 
    beat in half the sugar until the egg whites are firm and glossy. Transfer 
    to another metal or glass bowl. 

4. In the same mixer bowl,  beat the egg yolks and add the remaining sugar. 
    Beat until tripled in volume. 

5. Fold the melted chocolate into the egg yolk mixture and mix until just 
    combined. Fold in the egg whites until just mixed. Save two cups of the 
    batter and store in the fridge. 

6. Pour the remaining batter into the prepared pan and bake for 45 minutes 
    or until the top is puffed up and a toothpick inserted comes out clean. 
    Cool the cake in the pan on a wire rack.

7. Once cooled, store the cake in the fridge for at least two hours. To finish 
    the cake, top the cake with the reserved batter and bake at 425°F for 10 
    minutes in a preheated oven. Remove the sides of the pan and serve warm
    with ice cream and a topping of whipped cream.

If you plan to bake it only once, use all the batter and bake for about 50 minutes or until a toothpick inserted comes out clean. Cool completely in the pan and store in the fridge for at least two hours. Remove the sides of the pan and serve.

* Food and Wine, November 2000 Issue, page 244-245.    

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