Tune in to Food Friday this week, when seasoned baker and culinary educator Sue Hatalsky will join us in the studio to talk about the art of cakemarking!
Yield: 16 servings
1 lb. bittersweet chocolate; finely chopped
1 cup brewed espresso coffee
1 lb. butter; cut into 1-inch bits
1 cup sugar
8 eggs; beaten
1. Preheat oven to 350° F. Grease and parchment line a 10 x 2 inch cake pan.
2. Beat eggs in a medium bowl and set aside.
3. Combine chocolate, coffee, butter, and sugar in a heavy bottomed saucepan. Cook over medium heat until chocolate is melted and all ingredients are well blended.
4. Remove promptly and allow the mixture to cool to 145°F.
5. Whisk beaten eggs into chocolate mixture. Pour into prepared pan.
6. Bake in hot water bath for approximately 30 minutes*%
7. Remove to a rack.
6 oz. bittersweet chocolate; finely chopped
1 cup heavy cream
16 chocolate covered espresso beans
1. Heat 1 cup heavy cream to just under a boil and add the chopped chocolate. Remove from the heat and cover for 4-5 minutes.
2. Whisk and allow to cool slightly; just until the ganache has body and is not too runny.
3. Place the cake over a cooling rack that has been set on a sheet pan. Pour the ganache over the top of the cake. If it does not run over the sides, quickly spread the ganache and push over the sides. Allow to set.
4. Optional garnish: Place 1 chocolate espresso bean on each slice.
*: A hot water bath is made by placing the filled cake pan inside another larger pan. Very hot water is added to the bottom pan to reach an approximate depth of ¼ inch.
%: This cake does not test for doneness in the traditional way. You must look to see that the cake has puffed up around the perimeter of the pan and is just set in the center. Do not over bake as the cake will be dry and crumbly.