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| This kind. Yep. |
So I scurried along to Bulk Barn and stocked up. And what's better chocolate than 100% Callebaut?! Oh right, nothing. While I was there I also picked up TONS of gel food dye. **COUGH** Foreshadowing **COUGH**
Now I had all this chocolate in my possession.... two and a half pounds of bittersweet and a pound and a half of milk. What do I do with it now? As I was wondering, an opportunity presented itself. This opportunity also came with a barrier: Gluten Free Dessert. Dun dun duuuuunnnnn......
Never fear, William's Sonoma is here!! After I scoured the internet for the best flourless chocolate cake ever!... (Yes, I really wrote that in the search engine)... I decided that perhaps I should go to the culinary experts. After all, they did slam me with the perfect bread pudding recipe. So off I went on this baking adventure.
As with all great recipes, you start with butter. LOTS of butter. Oh, and chocolate.
How about a little bit of cocoa?? Not just cocoa, CALLEBAUT cocoa. Whole nine yards people.
We use this to dust the cake pans.... tastes and LOOKS much better than flour. Especially on chocolatey things.
Some of the best eggs use the stiff peak egg white method. I once mistook these for whipped cream.... what a dark day.
Folding is a special technique.... very tiring. It sucks.
Into the oven!
Oh dang.
Cover em up for the night!... don't worry they will be back.
Awww :( they fell!!... JOKES it's on purpose. I've actually never had a cake fall **knock on wood**
Now THAT'S a clean break.
How cute, my cake is embossed.
Just a little powdered sugar and voila!
And some strawberries. So pretty.
Be still my heart.
And that's all she wrote.
If you would like to endeavor this for yourself, please find the recipe below. But I warn you.... once you start you just can't stop. Just look at the empty cake pans above.
How about a little bit of cocoa?? Not just cocoa, CALLEBAUT cocoa. Whole nine yards people.
We use this to dust the cake pans.... tastes and LOOKS much better than flour. Especially on chocolatey things.
Some of the best eggs use the stiff peak egg white method. I once mistook these for whipped cream.... what a dark day.
Folding is a special technique.... very tiring. It sucks.
Into the oven!
Oh dang.
Cover em up for the night!... don't worry they will be back.
Awww :( they fell!!... JOKES it's on purpose. I've actually never had a cake fall **knock on wood**
Now THAT'S a clean break.
How cute, my cake is embossed.
Just a little powdered sugar and voila!
And some strawberries. So pretty.
Be still my heart.
And that's all she wrote.
If you would like to endeavor this for yourself, please find the recipe below. But I warn you.... once you start you just can't stop. Just look at the empty cake pans above.
Ingredients:
- Unsweetened cocoa powder for dusting
- 15 oz. bittersweet chocolate, finely chopped
- 18 Tbs. (2 1⁄4 sticks) unsalted butter,
cut into small pieces - 7 egg yolks
- 9 Tbs. granulated sugar
- 1 1⁄2 Tbs. artificial rum extract
- 1 1⁄2 tsp. vanilla extract
- Pinch of salt
- 5 egg whites, at room temperature
- Strawberries, for garnish
- Confectioners' sugar for dusting
Directions:
Preheat an oven to 300ºF. Grease a heart cake pan and dust with cocoa powder.
In the top pan of a double boiler, combine the chocolate and butter. Set the top pan over but not touching barely simmering water in the bottom pan and melt, then whisk until well blended. Set aside to cool slightly.
In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 Tbs. of the granulated sugar, the dark rum, vanilla and salt on medium-high speed until pale and very thick, 3 to 5 minutes. Gradually pour in the chocolate mixture and continue beating until well blended.
In a deep, clean bowl, using a mixer fitted with a clean whisk attachment, beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the remaining 3 Tbs. granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.
Pour the batter into the prepared pan and spread it out evenly. Bake until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 40 minutes. Do not overcook. Transfer the pan to a wire rack and let cool for 30 minutes.
To remove the pan sides, set the pan on a can and let the sides slide down. Let the torte cool completely, then cover and refrigerate until very cold, at least 4 hours or up to overnight.
Just before serving, garnish the torte with the strawberries and dust with confectioners' sugar.
In the top pan of a double boiler, combine the chocolate and butter. Set the top pan over but not touching barely simmering water in the bottom pan and melt, then whisk until well blended. Set aside to cool slightly.
In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 Tbs. of the granulated sugar, the dark rum, vanilla and salt on medium-high speed until pale and very thick, 3 to 5 minutes. Gradually pour in the chocolate mixture and continue beating until well blended.
In a deep, clean bowl, using a mixer fitted with a clean whisk attachment, beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the remaining 3 Tbs. granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.
Pour the batter into the prepared pan and spread it out evenly. Bake until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 40 minutes. Do not overcook. Transfer the pan to a wire rack and let cool for 30 minutes.
To remove the pan sides, set the pan on a can and let the sides slide down. Let the torte cool completely, then cover and refrigerate until very cold, at least 4 hours or up to overnight.
Just before serving, garnish the torte with the strawberries and dust with confectioners' sugar.
i saw. i read. i salivated. and now i comment.
ReplyDeletenice work! i should like to be present during the creation of one of these godly cakes.
mmmmm. that looks brilliant. you can bake me a cake anytime...
ReplyDeleteDearest Cakerella,
ReplyDeleteI just have one concern after reading this...
You put your chocolate in a double broiler?
Also, if your house does actually have a broiler, when can I move in?
Lovelovelove!
me.
Blackbird,
ReplyDeleteI put my chocolate in a makeshift double broiler!!.... that is, a bigger copper pot filled with simmering water and a smaller one put inside it with the chocolate in it. Voila! Double broiler.
You see, if you put it right on the burner, it burns. Chocolate is very sensitive you see.... :P
How about you move in.... once we clean out the guest bedroom? You'll have your own bathroom!
Ah, a double boiler! See, you had me all excited for a minute there. A broiler is the thing that, at Coco, was hidden in the corner in the kitchen beside the deep fryer; the thing they use to cook steaks... hence my excitement that you had one in your house :P
ReplyDelete