If your on a diet, you just might want to click off my blog now, because if my other posts haven’t done you in, this one will.
Chocolate Intensity. That is what this is called.
When I came upon this recipe, it called to me, and I answered with a resounding yes! yes! yes!
Would you like to answer the call too? It is painless. I guarantee it.
First you must get out your 9 inch baking pan, butter it…..yes, butter. Then line with parchment and butter the parchment. Yes. Butter.
Weigh your chocolate and set it aside. You don’t have to use Ghiradelli, but a good friend sent me a ginormous bag, and Ghiradelli is great chocolate.
In a heavy sauce pan, add 3 sticks of butter. Yes, 3. Paula Deene and I are BFF.
Coffee. I love the flavor that coffee gives to chocolate. It adds just enough ‘je ne sais quoi’ (somein’ somein’ for those that don’t speak French) to it that makes the chocolate better. Superman drinks his coffee strong enough to manufacture fuel for NASA so I cut it with water.
Heat this to boiling.
Pour it over your chocolate and let it sit for a minute before stirring. I didn’t get a shot of this because the boy
was busy and didn’t call me in.
In another bowl, whisk 6 eggs
vanilla and salt.
Pour about 3/4 cup of the hot chocolate over the eggs, whisking constantly. This is called tempering.
Pour the tempered eggs into the hot chocolate and whisk to combine.
Strain your batter to catch any cooked egg bits. You don’t have to do this, but it will make your cake taste better. I promise.
Pour this luscious goodness into your prepared pan.
Set your cake into your largest roasting pan, and fill it with enough hot water to come halfway up the sides of the cake pan. This is good for your roasting pan, especially if you have all sorts of baked on food from last summer and didn’t wash it then. I’m just sayin’.
Bake for 35-45 minutes till center is shiny, set, but a bit jiggly. Put the cake on a cooling rack from 20 more minutes. Invert cake onto the cake plate. Make sure it is exactly where you want it because this bad boy will not move. Refrigerate for at least 2 hours before glazing.
For the glaze, you will
heat some cream
weigh some more chocolate
pay the photographer a paltry 6 chips
pour hot cream over chocolate to melt
stir after one minute.
I could drink this.
See how glossy the chocolate becomes?
Add some vanilla, and stir.
Congratulations. You have just made a ganache. Pour it over the center of your cake and smooth. Don’t forget the sides. They must be covered too.
Did you by any chance notice the lack of flour in this cake? That lack of flour gives this cake a fudge like quality, with a smooth silky texture. Pure heaven.
If you want to make this for yourself, click here to get your recipe.