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Monday, February 18, 2008

TWD: Almost Fudge Gateau

I am SO excited to now be a part of Tuesdays with Dorie (go here for more!). I received Dorie Greenspan's Baking: From My Home to Yours for Christmas and have been dying to dig in. For this week, Nikki of Crazy Delicious chose the Almost Fudge Gateau. I had a few technical problems along the way (ok, one big one... over beating the egg whites), but in the end it was still edible so I don't think I did too badly. Also, reading over the directions here I realize that I never dusted my pan with flour. Again, it didn't seem any worse for wear and unmolded perfectly from my springform pan.

Almost-Fudge G√Ęteau
5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water (I used water as no one in my house drinks coffee so I didn't have any)
1/3 cup all-purpose flour
Pinch of salt

For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped
½ cup heavy cream
2 teaspoons light corn syrup

Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or a silicone mat.

Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.

Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that's fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes.
Using a rubber spatula, stir in the yolks one by one, then fold in the flour.

Lookin' good so far!



Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm, but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the butter into the pan and jiggle the pan from side to side a couple of times to even the batter.


Here I am... about to over beat the egg whites...


Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you'll think it's done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn't shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.

Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature right side up. As the cake cools, it may sink.


Cooling, and not terribly impressive...


To Make the Optional Glaze:
First, turn the cooled cake over onto another rack so you'll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.
Put the chocolate in a small heatproof bowl.


Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.


Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don't worry if the glaze drips unevenly down the sides of the cake – it will just add to its charms. Allow the glaze to set at room temperature or, if you're impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.






I made one mini gateau in a ramekin so I could taste test before bringing this delight to work. I probably would not have done this if it weren't for the over beating part... I was nervous! Clearly, there was no problem with the final product. :-)


19 comments:

April said...

It looks great! Welcome to the group!

slush said...

So glad it unmolded for you. It looks perfect. So glad you joined us!

~Amber~ said...

It turned out fabulous! Great job.

Marie said...

Great looking gateaux! Love the photos. Very well done!

chelley325 said...

Looks wonderful! As long as it's still edible, you can't tell anything was wrong! Your glaze looks to do for!

Tara said...

great job! looks delish!

lemontartlet said...

Looking good! It doesn't seem like overbeating the egg whites hurt the cake at all, I wouldn't object at a piece of it to be sure!

Brilynn said...

Wonderful photo of the finished cake! You'll love everything you make from this book!

Madam Chow said...

Ha! I love all the pictures, and so glad it turned out well!

Erin said...

Looks great! I had a good time making this too!

Amy said...

Your pictures are amazing. And your glaze looks beautiful. I love chocolate and this cake was a lot of fun to make.

Jaime said...

great job! i agree that the cake doesn't look too impressive until you put the glaze on it! glad to have you join TWD!

Beth G. said...

FABULOUS photos!! Your Gateau looks delicious!

Nikki57 said...

Beautiful cake! Your glaze looks amazing

Melissa L. said...

Looks fantastic! Great job! I love the ramekins - nice elegant serving idea! Thanks for sharing!

Dianne said...

I think it looks fabulous! The glaze especially makes the cake just pop. Welcome to TWD!

Sweet and Savory Eats said...

I love the way the chocolate looks like it is oozing down the sides.

Peabody said...

The oozing glaze looks great.

Melissa said...

Huge fan of that last picture!