If you’ve got chocolate cake, leave your links!
We’ve got a gluten-free dessert up next on the schedule: flourless chocolate cake! Posting date is April 5.
- 10 ounces dark chocolate (60 to 70% cacao), coarsely chopped
- 10 tablespoons unsalted butter, softened
- 1 cup sugar
- 7 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- ½ cup heavy cream
- ¼ cup light corn syrup
- 1 tablespoon coffee-flavored liqueur (such as Kahlúa), optional
- Preheat the oven to 350 F. Generously butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the parchment.
- Using a double boiler or a microwave (see page 23), melt the chocolate and set it aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until pale, light, and thoroughly combined, about 5 minutes.
- With the mixer on low speed, add the egg yolks, beating well after each addition. After all the egg yolks have been incorporated, scrape down the bowl and beat for 10 more seconds. Add the cooled chocolate and mix until thoroughly combined. Scrape down the bowl, add the vanilla, and beat until just incorporated.
- In a large bowl, whisk the egg whites and salt until stiff peaks form. Scoop 1 cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold the egg whites into the chocolate mixture. After about 30 seconds of folding, add the remaining egg whites and gently fold in until almost completely combined. Do not rush the folding process.
- Pour into the prepared pan and use an offset spatula to smooth the top. Bake for 30 to 35 minutes, until the top of the cake seems set or firm to the touch. Be careful not to overbake this cake.
- Transfer to a wire rack and let cool completely. Use a small knife to loosen the cake from the sides of the pan. Remove the springform sides. Invert the cake onto the rack, peel off the parchment, and flip the cake back upright using the bottom of a 9-inch cake pan, your hands, or another cooling rack.
- Put the chocolate in a large heatproof bowl and set aside.
- In a small saucepan over medium heat, combine the cream and corn syrup and bring just to a boil. Remove from the heat and pour the cream mixture over the chocolate. Let stand for 2 minutes, then, starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and cream mixture in a circle until the chocolate is completely melted and the mixture is smooth. Whisk for another few minutes to cool the ganache slightly.
- Add the liqueur and whisk again.
- Line a baking sheet with parchment paper. Place the cake on a wire rack, right side up, and place the wire rack over the baking sheet.
- Slowly pour ¾ cup of the ganache over the cake. Use an offset spatula to smooth it out to the edges. It should not cover the sides at this point. Place the cake in the freezer for 5 minutes to set the ganache. Remove from the freezer and slowly pour the rest of the glaze over the cake. It should run down the sides and cover the cake completely.
- Chill the glazed cake for 2 hours, or until the glaze is set, then transfer it to a cake plate. Serve at room temperature. Though this cake is wonderful the day it is made, its texture and flavor improve slightly overnight.
- The cake can be stored, covered in a cake saver, at room temperature.
Our bakers are big fans of these bars!
We’re comfort baking more than ever now – hope everyone is safe and sound.
Our next recipe is like a s’more crossed with a peanut bar — posting date is March 22!
- 2 ¼ cups graham cracker crumbs (about 17-20 crackers)
- 1 tablespoon firmly packed dark brown sugar
- ⅔ cup unsalted butter, melted
- 7 ½ ounces milk chocolate, coarsely chopped
- 7 ½ ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 1½ teaspoons light corn syrup
- 1 cup heavy cream
- 10 marshmallows, cut into quarters
- ½ cup lightly salted whole peanuts
- ½ cup chopped lightly salted peanuts
- Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9-by-13- inch baking pan or spray it with nonstick cooking spray.
- In a large bowl, stir together the graham cracker crumbs and brown sugar. Add the butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer along the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
- Bake the crust for 10 to 15 minutes, or until the crust is golden brown. Remove the pan from the oven and place on a cooling rack.
- In a large heatproof bowl, toss the chocolates together. Drizzle the corn syrup over the chocolate and set aside.
- In a medium saucepan, bring the cream just to a boil. Remove from the heat and pour the cream over the chocolate mixture. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. Fold in the marshmallows and the whole peanuts. Pour the mixture into the prepared pan and use an offset spatula to spread it as evenly as possible. Sprinkle the top with the chopped peanuts.
- Refrigerate for at least 3 hours, or until set. Cut into squares and serve. The bars will keep in the refrigerator, tightly covered, for up to 3 days.
Our bakers are fan of this light dessert!
Who’s got granita? Leave your links here!
We’re cooling off with some almond granita next. Posting date is March 8!
- 1 cup blanched almonds
- 1⁄2 cup sugar
- 1⁄2 teaspoon pure almond extract
- 1⁄4 teaspoon cinnamon
- 1 1⁄4 cups hot water
- 3 cups cold water
- Put the almonds, sugar, almond extract, and cinnamon in a food processor and pulse until very finely ground, about 5 minutes, stopping to scrape down the bowl every minute or so.
- Slowly pour 1⁄4 cup hot water in through the lid and process until the mixture is a fine paste.
- Add another cup hot water in the same way. The mixture will lighten in color slightly and become a concentrated almond “milk.”
- Transfer the mixture to a 9-by-13-inch glass baking pan. Add cold water and stir to combine. Cover with aluminum foil and put in the freezer for 1 hour.
- After 1 hour, uncover the pan and scrape the edges of the granita with a fork, stirring the ice pieces into the center, then cover again and return to the freezer until solid, scraping and stirring every 30 to 45 minutes. When the granita is frozen solid, scrape the surface with a fork and scoop it into serv- ing glasses. Serve immediately.
Root beer cake is a thing, and it’s good. Check out these cakes!
Was this Bundt rooty enough for you?