Post by MonkeyTwirl on Sept 16, 2016 11:48:47 GMT -5
The Ultimate Chocolate Cake
From Chocolatier Magazine (with a few improvements)
Yield: 8 servings (According to them. I say it's good for 12-16, it's rich.)
Prep time: 50 min. + baking + cooling
Cake:
12 oz. (2 c.) bittersweet chocolate, coarsely chopped, Guittard is best (semisweet okay)
1 1/2 c. sugar
1 1/2 t. instant coffee granules
3/4 c. water
6 oz. unsalted butter
6 large eggs
1 T. vanilla
Raspberry coulis:
(This makes a lot, but it is popular)
2 - 12 oz. bags frozen unsweetened raspberries
1 c. sugar
2 T. black raspberry liqueur, such as Chambord
Decoration:
1 to 1 1/2 c. sweetened freshly whipped cream (I sweeten with a little powdered sugar & white chocolate liqueur.)
Cake:
1. Position rack in center of oven, preheat to 350 degrees. Grease the bottom & sides of a 9"x2 1/2" round springform pan. Place the pan on a cookie sheet covered with foil, with the foil edges turned up, in case of leaking.
2. In a microwave (or double boiler) melt & mix chocolate, sugar, coffee, water & butter. Melt CAREFULLY, stirring often to allow the chocolate to melt without getting the mixture too hot.
3. Let cool to warm. (If it is too hot, you will cook the eggs prematurely.) Add eggs and vanilla, mix until just creamy and smooth.
4. Bake 35-50 minutes, until edges are puffy & center is just set. Cool cake in pan on wire rack 30 min. Cover & refrigerate at least 3 hours.
Raspberry coulis:
Cook raspberries & sugar over medium heat, stirring constantly w/a wooden spoon until sugar dissolves and berries soft. Don’t let it boil. Strain. Stir in liqueur. Cover & refrigerate.
I serve it by plating individually - spoon a generous amount of coulis on a plate, add cake, top with a dollop of cream. I give guests a spoon instead of a fork to capture all the coulis.
The original recipe calls for it to be frosted with the whipped cream for presentation. I find this awkward.
From Chocolatier Magazine (with a few improvements)
Yield: 8 servings (According to them. I say it's good for 12-16, it's rich.)
Prep time: 50 min. + baking + cooling
Cake:
12 oz. (2 c.) bittersweet chocolate, coarsely chopped, Guittard is best (semisweet okay)
1 1/2 c. sugar
1 1/2 t. instant coffee granules
3/4 c. water
6 oz. unsalted butter
6 large eggs
1 T. vanilla
Raspberry coulis:
(This makes a lot, but it is popular)
2 - 12 oz. bags frozen unsweetened raspberries
1 c. sugar
2 T. black raspberry liqueur, such as Chambord
Decoration:
1 to 1 1/2 c. sweetened freshly whipped cream (I sweeten with a little powdered sugar & white chocolate liqueur.)
Cake:
1. Position rack in center of oven, preheat to 350 degrees. Grease the bottom & sides of a 9"x2 1/2" round springform pan. Place the pan on a cookie sheet covered with foil, with the foil edges turned up, in case of leaking.
2. In a microwave (or double boiler) melt & mix chocolate, sugar, coffee, water & butter. Melt CAREFULLY, stirring often to allow the chocolate to melt without getting the mixture too hot.
3. Let cool to warm. (If it is too hot, you will cook the eggs prematurely.) Add eggs and vanilla, mix until just creamy and smooth.
4. Bake 35-50 minutes, until edges are puffy & center is just set. Cool cake in pan on wire rack 30 min. Cover & refrigerate at least 3 hours.
Raspberry coulis:
Cook raspberries & sugar over medium heat, stirring constantly w/a wooden spoon until sugar dissolves and berries soft. Don’t let it boil. Strain. Stir in liqueur. Cover & refrigerate.
I serve it by plating individually - spoon a generous amount of coulis on a plate, add cake, top with a dollop of cream. I give guests a spoon instead of a fork to capture all the coulis.
The original recipe calls for it to be frosted with the whipped cream for presentation. I find this awkward.
