Saturday, July 21, 2007

Chocolate Decadent Cake

Adapted from a George Brown College course - Art of Cakes

For 1 23cm (9") cake

Bittersweet Chocolate, chopped - 450 g
Butter, room temperature - 140 g
Eggs, separated - 5
Cream of Tartar - 1/8 teaspoon (1/2 g)
Sugar - 50 g
Flour - 10 g - Optional!!! Can be substituted with rice flour, cornstarch or omitted!!

- Line the baking pan with parchment paper and spray the paper with some oil.
- Place the chocolate and butter into a bowl and heat over a water bath until melted.
- Place the egg whites, sugar and cream of tartar into a mixing bowl, whip until medium soft peaks. Make sure not to whip to hard peaks.
- Fold the flour (if using) into the egg whites. Be careful not to deflate the egg whites.
- Whisk the egg yolks into the chocolate until blended.
- Fold the egg whites into the chocolate mixture 1/3 at a time. Mix just until incorporated. Do not over mix!!
- Pour the batter into the pan and spread evenly.
- Bake at 400F/200C for 20-25 minutes until the sides are set but the center is still a little bit liquid.
- Cool the cake completely to room temperature before serving.

- This cake is much better when served at room temperature and it reminds more of a chocolate cream than of a cake.
- Original recipe called for a chocolate glaze, but I find it too much. This cake is very rich without it.

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