Gateau au ChocolatBy Mable Tan • Dec 1st, 2009 • Category: Baking Projects
My dearest Chocolate Cake,
I can’t believe you’re gone. Our meeting was so sweet and yet, all too brief.
You were so beautiful.
Our courtship was intense, passionate and sprinkled with a hint of nuttiness. You were special – you are special.
We will meet again. Another time. Another place.
Le sigh. I can’t wait.
Your lifetime devotee,
A year ago, I stumbled on this french chocolate cake recipe. The first time I made it, I was extremely pleased with myself – having no baking experience prior to that – it was delicious. Although, I do remember being extremely nervous and overwhelmed by the slight technicalities of the recipe. I’ve decided this time – to add to the decadence – a thick blanket of ganache. You can never have too much chocolate I’d say.
This is the original recipe from Carole Clements + Elizabeth Wolf-Cohen’s French: Delicious classic cuisine made easy.
French Chocolate Cake ( serves 10 – 12)
- 3/4 cup icing sugar
- 280g dark chocolate, chopped
- 3/4 cup unsalted butter, chopped
- 2 tsp vanilla essence
- 5 eggs, separated
- 1/4 cup of plain (all-purpose) flour, sifted
- pinch of salt
- Preheat the oven to 190°C. Generously butter a 9½-inch springform pan, then sprinkle the pan with a little sugar and tap out the excess.
- Set aside 3 tbsp of icing sugar and place remaining sugar in a saucepan with the chocolate and butter over low-heat.
- When the ingredients has melted and dissolved, remove the pan and stir in vanilla extract. Let mixture cool slightly.
- Beat the egg yolks into the chocolate mixture, beating each in well, then stir in the flour.
- In a clean grease-free bowl, beat the egg whites slowly with an electric mixer until they are frothy. Increase the speed, add the salt and continue to beat until soft peaks form.
- Sprinkle over the reserved sugar and beat until whites are stiff and glossy.
- Beat one-third of the whites into the chocolate mixture, then fold remaining whites.
- Carefully pour the mixture into the springform pan, tap the pan gently to release any air bubbles.
- Bake the cake for about 35 – 45 minutes until well risen or when skewer comes out clean.
- Transfer the cake and let cool completely.
- 8 ounces, or approximately 230g semi-sweet chocolate, chopped
- 1 cup heavy cream
- 2 tbsp brandy or run
- 2 tbsp unsalted butter, softened
- To make the ganache, bring the cream to boil in a heavy saucepan over medium-high heat.
- Remove the pan from the heat and add chocolate all at once, stirring until melted and smooth. Stir in brandy or rum and beat in softened butter.
- Set aside for about 5 – 10 minutes to thicken slightly. (Ganache should coat the back of a spoon in a thick smooth layer)
Pour the warm ganache over the cake all at once, titling gently to help spread it evenly on all surfaces. Use a spatula to smooth sides, decorate with a sprinkle of chopped pistachio nuts (¼ cup)