Chocolate Intensity

The last of three flourless cakes today! This one was also a Daring Bakers Challenge (Febuary of 2007). The name pretty much sums it up quite nicely : Chocolate Intensity. Yesturday’s cake was fairly simple with only three ingredients, but today’s is a little more complex. It has a lot (read: A LOT) more butter. Like, three sticks of butter! Also there is coffee involved today! Coffee has been known to really make the flavor of chocolate pop. I was glad to see it’s appearance. You bring the coffee, sugar, and butter into a melted beautiful liquid mass that smells like heaven on earth and you then you realize that you haven’t even added the chocolate yet!

SOO good. Soooo rich, but soooo good. The recipe, like the others, uses bittersweet chocolate. It was supposed to have a bittersweet glaze as well. This girl (pointing to self) decided she had enough of bittersweet chocolate. Let’s switch it up alittle ok? I used white chocolate! Even though it was sweeter I think it cut of the errrr, well, intensity, for lack of better word, of the cake. I found the texture alot smoother then the chocolate valentino featured yesterday. It was sinfully smooth, like a very set mousse had babies with fudge.. yumm.

Here’s the recipe straight from the challenge.
Chocolate Intensity
from Tish Boyle’s The Cake Book
Makes one 9-inch cake

8 ounces bittersweet chocolate (preferably 62% cocoa), finely chopped
12 ounces (3 sticks) unsalted butter, cut into pieces
1 cup granulated sugar
1/2 cup brewed coffee
6 large eggs
1 tsp vanilla extract
1/8 tsp salt

– Preheat oven to 350º F. Butter the bottom and sides of a 9-inch round cake pan.
– Line the bottom with a parchment round and butter the parchment. (If you’re using a pan with a removable bottom like a springform, make sure to wrap the pan with 2 or 3 layers of foil.)
– Place chopped chocolate in a large bowl.
In a saucepan over medium-high heat, stir butter, sugar and coffee until the butter is melted and mixture is boiling.
– Pour the hot mixture over your chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the mixture is smooth.
– In a medium bowl, whisk the eggs vigorously until blended. Whisk in the vanilla and salt. Slowly add about 3/4 cup hot chocolate mixture to the eggs, whisking constantly. (Tempering the eggs with a little bit of the hot chocolate mixture will prevent “scrambled eggs” when combining the two mixtures.)
– Add the egg mixture to the hot chocolate mixture and whisk to combine well.
Strain the batter through a sieve (to catch any cooked egg bits) and then pour batter into prepared pan.
– Set cake pan in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the cake pan.
– Bake for 35-45 minutes, until the center is shiny and set but still a bit jiggly.
– Transfer cake pan to a cooling rack and cool for 20 minutes.
– Run a thin knife around the edge of the pan to loosen the cake.
– Place a cardboard round on top of the pan and invert the cake onto it.
– Remove pan and carefully remove the parchment paper.
– Refrigerate the cake for at least 2 hours before glazing with chocolate glaze.

White Chocolate Glaze
6 ounces white chocolate, finely chopped
2/3 cup heavy whipping cream
1 tsp vanilla extract

– Place chopped chocolate in a medium bowl.
– In a small saucepan, bring the cream to a boil.
– Remove pan from heat and add the chopped chocolate.
– Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth.
– Gently stir in the vanilla. Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.

To glaze the cake:
– Place the chilled cake, still on the cake round, on a wire rack set over a baking sheet.
– Slowly pour the hot glaze onto the center of the cake. Smooth the glaze over the top and sides, letting the excess drip onto the baking sheet.
– Scrape the extra glaze from the baking sheet and put it in a small ziploc bag. Seal the bag and cut a tiny hole in one of the bottom corners.
– Gently squeeze the bag over the top of the cake to drizzle the glaze in a decorative pattern.
– Refrigerate the cake at least one hour before serving.

There you have it three flourless cakes: Boca Negra, Chocolate Valentino, and Chocolate Intensity. I suggest NOT making all three in same week..unless you want to sped all your time working out, or, you just bought stock in Lindt Chocolate. Whatever the occasion one of these cakes will be the perfect sophisticated ending to your event. The best part, a little goes a long way. Always a plus!

Dream Bake Believe.
Love, Steffie


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