Tuesday, December 9, 2008
If you like chocolate...
I made this cake for my staff meeting tonight because one of my students had a birthday this week. The students raved about the cake being so good. It was really moist but it was too chocolately for me. I won't be making it again but if you like chocolate, you will really like this cake.
I didn't use a springform pan but used a loaf pan instead. It doesn't make a very big cake. The raspberry puree didn't really turn out for me. I added some corn syrup and made a raspberry sorbet instead. Enjoy!
1/2 cup plus 1 tablespoon dark rum
9 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
15 tablespoons butter (2 sticks minus 1 Tbs) cut into 1/2 inch cubes
1 1/2 cups plus 1 tablespoon sugar
6 large eggs, separated
2/3 cup all purpose flour
1 cup chilled whipping cream
Almond extract
Frozen berries (optional)
Preheat oven to 300.
Butter and flour 9-inch diameter springform pan.
Boil 1/2 cup of rum in heavy small saucepan until reduced to 2 tablespoons, around 3 minutes.
Cool.
Place chocolate and butter in a saucepan and melt over low heat, stirring constantly. Cool slightly. Whisk 1 1/2 cups sugar, egg yolks and reduced rum into chocolate mixture.
Using electric mixer, beat egg whites until stiff peaks form.
Fold 1/3 of egg white mixture into chocolate in saucepan, then fold that mixture into remaining egg whites.
Sprinkle flour over the batter and fold in until just blended (don't over mix) and then transfer batter into prepared pan. Bake cake until top puffs and cracks and tester inserted comes out with very moist crumbs, around 45 minutes.
Cool completely in pan before trying to remove outer ring.
Can be made 1 day ahead, cool and store covered tightly at room temperature.
To serve, whip cream with 1 Tbs sugar and a bit of almond extract. For the raspberry puree, use an immersion blender to puree a small package of fresh berries and then strained out the seeds by pressing the puree through a fine mesh strainer. Once the seeds were removed, stir in about a tablespoon of sugar. This is also great with any type of berry.
I didn't use a springform pan but used a loaf pan instead. It doesn't make a very big cake. The raspberry puree didn't really turn out for me. I added some corn syrup and made a raspberry sorbet instead. Enjoy!
Chocolate-rum cake
1/2 cup plus 1 tablespoon dark rum
9 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
15 tablespoons butter (2 sticks minus 1 Tbs) cut into 1/2 inch cubes
1 1/2 cups plus 1 tablespoon sugar
6 large eggs, separated
2/3 cup all purpose flour
1 cup chilled whipping cream
Almond extract
Frozen berries (optional)
Preheat oven to 300.
Butter and flour 9-inch diameter springform pan.
Boil 1/2 cup of rum in heavy small saucepan until reduced to 2 tablespoons, around 3 minutes.
Cool.
Place chocolate and butter in a saucepan and melt over low heat, stirring constantly. Cool slightly. Whisk 1 1/2 cups sugar, egg yolks and reduced rum into chocolate mixture.
Using electric mixer, beat egg whites until stiff peaks form.
Fold 1/3 of egg white mixture into chocolate in saucepan, then fold that mixture into remaining egg whites.
Sprinkle flour over the batter and fold in until just blended (don't over mix) and then transfer batter into prepared pan. Bake cake until top puffs and cracks and tester inserted comes out with very moist crumbs, around 45 minutes.
Cool completely in pan before trying to remove outer ring.
Can be made 1 day ahead, cool and store covered tightly at room temperature.
To serve, whip cream with 1 Tbs sugar and a bit of almond extract. For the raspberry puree, use an immersion blender to puree a small package of fresh berries and then strained out the seeds by pressing the puree through a fine mesh strainer. Once the seeds were removed, stir in about a tablespoon of sugar. This is also great with any type of berry.
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