|Copyright 2013 LtDan'sKitchen blogs|
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.