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Oh y’all. What can a girl say when a recipe like this gets chosen but that? The more people talked about it, the more I was almost jumping out of my chair to make it! Around here, we wait until Saturdays for the baking (that way I can unload leftovers on people at the Saturday family dinner), but this one almost made me break my rule! A few people said the cake was too dark, and that this household drool even more.
Saturday took it’s sweet time getting here, but that morning I was ready to get to work.
Aint got a double boiler, but a metal bowl on top of a sauce pan worked fine. This part was so easy, I mixed it with running outside a few times to watch D try to wrestle an old push lawn mower into submission. It was good timing! Got to try to push it around, but any real work was gotten out of by pointing out my chocolate was gonna burn.
Ain’t this neat? Who knew folding egg whites into chocolate would look like pics from the Hubble telescope? This is even better than the Milky Way!
This cake was so fun to make. Ain’t a bit harder than an average ol’ cake you throw in quick for unexpected company, and it came together so nicely you could. Ain’t a person that would be disappointed to be served this either (unless they’re one of those odd people who don’t like chocolate, but we don’t talk about them in polite company), and it’s sure to get you lots of compliments.
Tried to make my first ganache for this one, and it couldn’t have been simpler. A little hot cream over some chopped up chocolate did the trick, we didn’t have any corn syrup for the glaze Dorie had and I ain’t partial to corn syrup.
The neighbours are convinced I’m odd, as well as the pierced and eyeliner caked teenage boy who wandered by as I was crouched down in the front lawn taking pics. Ain’t it pretty? The reflections of light made me feel like I had done something right.
Here’s a few pics of the crumb. It was dense, but I didn’t think it was as dense as some of the other people were saying. D declared it similar to a really good brownie, and I agreed. That’s high praise around here.
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
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.
It all started off well, there was confidence in my stride and a spring in my step as I marched into the kitchen. “Who needs cook books?” I announced, grabbing things out of the fridge with abandon as I set out to make a healthy, tasty meal from what was laying around. Canned salmon, leafy greens, potato flakes (that’s right y’all, I love instant potato flakes and keep them around so there), some corn on the cob all happily jumped in bowls and pans with the sort of cheerful smiles you like in your supper ingredients. The salmon patties are fried in a very small amount of olive oil, cooked slowly over a low medium heat so they get nice and crunchy without needing lots of hot oil. The recipe below is close to what I did, it’s not a very exact thing so whatever you like will work. The corn on the cob was plain old boiled, and the salad… Ahhh, yum!
It’s simple, but it was perfect. A few leaves of romaine, a few leaves of spinach, walnuts, cranberries, golden raisins, green onions, and pieces of
avocado tossed with Paula Deen’s Vidalia Onion And Poppy Seed dressing. A little flax seed sprinkled over the whole thing, and it was ready to serve. It was the kind of salad you end up being sad when it’s gone, and the main course starts feeling neglected. Fortunately, those little fishies made a come back with style!
1 can of salmon, three green onions chopped, seven Ritz crackers crushed up, somewhere between a half cup and a cup of instant mashed potato flakes, some dill, some pepper, and two eggs. Mix it all together, make small patties, and fry them in a little olive oil for a while on each side until they’re crisp and golden to dark brown. Very tasty.
Then came the world’s ugliest cake. After dinner, D and me got a sweet craving and I went rummaging. There was a mocha cake in the fridge, a batter I’d been experimenting with and never ended up putting together and frosting. Feeling lazy, I grabbed a can of Duncan Hines chocolate frosting out of the fridge as well and sliced up some strawberries. The cake was too thin on the outside, so I cut circles out of the middle and sliced them in half to make four layers. The frosting was too cold, the cake was moist from the fridge and when I tried to frost it the whole thing fell apart! Stuck it together anyway.The strawberries went between each layer on top of the frosting.
Is that not the ugliest cake you’ve ever seen? This was after it slid around and fell over half way. It was so tasty!