TWD: Almost Fudge Gateau

February 19, 2008 at 10:48 am | Posted in Blog Event, Cake, Chocolate, Tuesdays with Dorie | 33 Comments

Our little group isn’t quite so little anymore. I was the 5th member to join this wonderful group and now, here we are, a mere 4 weeks later with close to 50 members. We’re growing like weeds! Lucky for me I joined the group just in time. If I had waiting any longer my chances of ever picking a recipe would be years away, but because I hopped on the TWD train early, I actually get to choose a recipe in my life time and this week was my turn!

Because G is a baked goods fiend and I’m the nicest wife there is I let him choose the recipe for the week. Almost Fudge Gateau. He even went as far as helping, by making the glaze and plating the final dish. Notice the beautiful Ferrer Rocher plopped on top, that was G’s doing, he insisted that it needed a garnish and who was I to stop him?

I had heard a few warnings about using 70% chocolate. Lucky for me I’m a slacker and I was able learn from other people’s mistakes. I went for 60% and it was amazing! It tasted like a decadent super fudgy brownie. MMmm MMmm Good!

Even better is the fact that this was such an easy recipe. It took almost no time to mix everything up and get it in the oven. I love recipes like this, they’re delightfully satisfying, but you don’t have to spend all day making them!

Recipe after the break

Almost-Fudge Gâteau

5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water
1/3 cup all-purpose flour
Pinch of salt

For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped
½ cup heavy cream
2 teaspoons light corn syrup

Getting Ready:

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:

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.

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