Sunday, October 14, 2007
Gateau au chocolat: Le Diabolo
I want to republish this cake because, not only is it delicious, but it's almost as easy as making brownies. Don't be put off by the fancy, French name. This cake is really fast to make--1 pan and a glaze that is poured on. It is the best chocolate cake I have ever made. It was always Patrick's birthday cake, decorated with fresh raspberries on top. If you don't want to fool with fresh fruit on top, use fresh or frozen raspberries, pureed with some sugar and a little lemon juice, as a sauce. The tangy berries really set off the rich chocolate taste of the cake.
This recipe comes from Simca's Cuisine by Simone Beck. It's a splendid cookbook that I use often. The recipe says that it serves 6, but this cake is so rich that it can easily serve 8-10. This cake should be refrigerated before serving and is, perhaps, better the next day.
Preheat oven to 375
Butter and flour for the cake pan
3/4 cup sugar
4 eggs, separated
6 ounces German Sweet chocolate, broken into pieces
3/4 cup butter
4 tbl cake flour
2 tbl almonds, blanched and pulverized
1/8 tsp baking powder
pinch of salt
Equipment: and 8" cake pan, 1 3/4-2" deep
Cut a round of waxed paper or parchment paper to fit the bottom of the pan. Butter the sides of the pan. Lay the paper in the pan & butter the pan. Flour the pan and discard excess. Set aside.
Beat the sugar with the 4 egg yolks until creamy yellow. Put the chocolate & butter into an enameled saucepan over simmering water and stir until melted. Add the egg & sugar mixture, and continue stirring over low heat until well blended. Remove from heat.
Stir in the flour, baking powder, & the pulverized almonds.
Beat the 4 egg whites with the pinch of salt until stiff but not dry. Stir one quarter of the egg whites into the chocolate mixture to lighten it; then fold all back into the remaining egg whites.
Fill the cake pan 3/4 full and tap it gently to distribute the mixture evenly. Bake in the oven for 25-30 minutes, until the outside is solid and the center still creamy, but not runny when tested with a knife. Let the cake cool on a rack before unmolding.
Chocolate Butter Cream
5 ounces German's sweet chocolate
3 tbl coffe or water
4 tbl butter, at room temp
In the double boilder melt the chocolate with the coffee or water until smooth. Remove from heat and stir in the butter. Pour on top of the unmolded chocolate cake, using a metal spatula (dipped in hot water and dried) to spread.
To decorate: I like this decorated with fresh raspberries, but you can use slivered almonds or chocolate coffee beans too. Refrigerate before serving.