Sometimes sweet, semi-sweet or bitter sweet! LOL My family is always sweet, treking across to AZ from CA to visit and sometimes unexpectedly.
My husband and I had planned on a quite, maybe a motorcycle, bowling-filled weekend. Lots of sleep sprinkled here and there. We got a call Friday afternoon that my sister-in-law and her brother-in-law plus families (11 people) would be in AZ that evening. I have no problem with having family over, it’s super fun to see my nephew Emilio and my sis-in-law Jeni, she is hilarious. But as my husband told me when I was driving home we would have company I remembered that I hadn’t finished laundry or washed all the linens. Crap! LOL
The weekend turned out fantastic and we had plenty of fun. We also had home made carnitas, salsa and beans. It was an extremely fantastic meal. I wanted to contribute something to the party, I didn’t want to be the person that the host’s feel are the “just there for the food”. I remembered that my Tuesdays with Dorie cake would be due soon.
I will say that I strayed from the pan and chocolate on this recipe. I am not a HUGE bittersweet chocolate fan and the majority of people I know aren’t either. I decided to use semi-sweet chocolate and used 8 ounces instead of 9 to make sure I didn’t send anybody into a sugar coma. I also used a 9 inch springform pan instead of the 8 inch because I couldn’t find the flippin’ bottom to the 8 inch pan. Oh well, it worked out well because I needed to feed a crowd. My sis-in-law said it tasted like a brownie, it kinda did but I think it was more chocolate-y than a regular brownie. It was a very simple cake and had a rockin’ taste. I didn’t add the chocolate glaze because I can’t handle that much chocolate or sugar at once. I get dizzy and a bad belly ache. Instead I added Cool whip and it was a hit with my nephew Emilio. He LOVED LOVED LOVED it. hehe!
I do have one question for my fellow TWD bakers. I baked the cake, let it cool a little and it looked nice and fluffy but I gave it a quick poke and it broke! It had a crispy outer shell filled with air. Does anyone know what I did wrong?
Check out the other Tuesdays with Dorie cakes.
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.