Saturday, October 23, 2010
CHOCOLATE CAKE - ANOTHER LEVEL
Man oh Man - this is a good one!! A deep dense delicious chocolate cake, with a fantastic contrast in texture, I actually think that this cake has it all. Everything in the taste department, really interesting (in a good way) texture and easy to make (although it does take more time than usual, most of it for cooling though).
Ottolenghi, The Cookbook has been on my "wishlist" for a very long time, and my only regret is that I didn't move it to my basket much, much sooner!!! It's a wonderful book that will really come into it's own during the summer - it's chock full of fantastic salads, but there is also plenty in there to keep me happy for the autumn and winter.
It was Brownieville Boy#1's birthday recently and something special was called for, it had to be chocolate and it had to be delicious! I thought this Ottolenghi Fudge Cake sounded really interesting because the batter is cooked in two stages, you cook 2/3rd of it - allow to cool and then add the rest and bake again. I was under a bit of time pressure (what's new!) and didn't allow the cake to cool completely between the first and second baking and therefore didn't have as defined a contrast between the two layers as I would have wished, but even despite my impatience it was wonderful. They actually say that the whole cake can be baked in one go if you wish - but you would really miss out if you did this. This is my simplified version:
Chocolate Fudge Cake
240g butter (in small cubes)
300g dark chocolate (about 50%)
60g dark chocolate (about 80%)
290g light brown sugar
4 tbsp water
5 large eggs - separated
pinch of salt
Preheat oven to 170 C
Line a 23cm springform tin with parchment (or butter and flour it)
Melt the sugar and water in a small pan and bring to the boil.
Place the butter and chocolate (which you have broken into small pieces) in a large bowl.
Pour the syrup over the butter and chocolate and stir well until totally melted.
Stir in the egg yolks one by one, combine well between each addition.
Whisk the egg whites with a tiny pinch of salt to a firm, frothy (but not dry) meringue.
Fold the egg whites into the chocolate mixture as gently as possible.
Pour 2/3 of the mixture into the prepared tin and bake for about 40 minutes, until a skewer comes out fairly clean.
Remove to a wire rack and cool completely - this takes a couple of hours.
Pour the rest of the mixture over the cooked cake, level with a palette knife.
Bake for 20 - 25 minutes. The top should have a brownie like moistness.
Leave to cool completely in the tin on a wire rack.