Warm Chocolate Cake of My Dreams
You know you’re pregnant when chocolate cake haunts your dreams. And not just any cake; this spectre was luscious, rich, indulgent, fudgy yet somehow light, complex, and so undeniably delicious that the only adornment it needed was a puff of delicate whipped cream and a smear of blood red raspberry puree. True story! I dreamed of this cake, and when I woke up, she haunted me sill. Before my craving could drive me to madness, I put everything else on hold and embarked on a chocolatey baking frenzy. So at long last, here she is: the warm chocolate cake of my dreams.
I won’t say that this is the most straightforward cake to make. Like most good spooks she is a particular kind of a woman who demands a bit of extra attention. Don’t let her little particularities intimidate you; as long as you follow the instructions carefully and give her lots of compliments along the way, she’ll reward you by being the most irresistible cake you’ve ever eaten. But be warned: baking this cake will not make you forget her. On the contrary, she’ll be more likely than ever to haunt you. Not to worry. By that point you’ll be welcoming her presence into both your dreams and onto your plate.
Warm Chocolate Cake of My Dreams - Serves 8-10
Equipment:
9in. round cake pan (do not use a spring form pan!)
Hand held electric mixer
Large roasting pan big enough to comfortably hold the cake pan
Double boiler (optional)
Whisk
Ingredients:
12 oz. good quality bittersweet chocolate chips (such as Guittard or Ghiradelli)
1/4 cup rum or amaretto
1/4 cup espresso
5 large eggs
1/3 cup sugar
1/4 cup flour
1 cup heavy whipping cream
Method:
Preheat the oven to 350ºF, and butter, flour, and line the cake pan with parchment paper.
Using the hand held electric mixer, beat the whipping cream on high until stiff peaks form. Be sure to use a large, high sided bowl to avoid splattering. Set aside.
In the double boiler (or a heat proof bowl placed over gently simmering water), melt together the chocolate, espresso, and rum. Stir constantly and only heat until the chocolate is melted. Set the chocolate mixture aside to cool until lukewarm.
Meanwhile combine the eggs and sugar in a large heatproof bowl. Place the bowl over a pan of gently simmering water (the bowl shouldn’t be touching the water), and whisk continuously until the sugar is dissolved and the egg mixture is just warm. Do not overheat. Remove the bowl from the pan. Use the hand held electric mixer (and clean beaters) to beat the egg mixture on medium high until it becomes fluffy, pale yellow, and about three times as large in volume.
Pour 1/4 of the whipped egg mixture into the chocolate and mix until it is fully incorporated. Then pour all the chocolate back into the egg mixture and fold to create a nice even consistency. Fold in the flour and mix only until fully incorporated. Finally fold in the whipped cream, again making sure to mix until all the cream and chocolate are combined.
Pour the cake batter into the prepared cake pan. Transfer the cake pan into the roasting pan. Careful not to spill water into the cake batter, fill the roasting pan with cool water until it reaches about half way up the side of the cake pan. Very carefully transfer the roasting pan to the oven, making sure not to spill water into the batter as you do so.
Bake for 40-50 minutes or until the cake is firm on top but still moist. Carefully remove the roasting pan from the oven and then transfer the cake pan to a wire wrack to cool. Once the cake is cooled but still warm, turn the cake out onto a serving plate, remove the parchment paper, slice, and serve with a dollop of fresh whipped cream and raspberry coulis. I prefer to enjoy the cake warm, but it’s delicious cold or at room temperature as well. Store covered in the refrigerator for several days.
Recipe adapted from Sharing the Table at the Garland’s Lodge
