Tuesday, February 19, 2008

Tuesdays with Dorie, Almost-Fudge Gâteau

Tuesdays with Dorie

This was not hard at all to make. To me it came out as a fudge like brownie. It did taste better the next day. The fun part to me was unwrapping the chocolate, the bars looked like the chocolate from Willy Wonka with the gold foil. I did not think that the Almost-Fudge Gâteau needed the extra chocolate that the Glaze would have given. That and a little piece goes a long way. I cut them up into 1 inch squares and they went fast.

Almost-Fudge Gâteau

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
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.

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.

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.

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.


Lemon Tartlet said...

Cute squares! That's a good idea.

Michelle said...

Cutting them up was a great idea! Much easier to eat ;-)

Erin said...

Looks great! I thought about cutting them into squares- I'll have to try that next time!

Jhianna said...

Great idea! That would be the perfect way to serve them at a potluck/buffet. (Include some bowls of raspberry glaze, whipped cream, and caramel or chocolate and folks could dress them how they like. I'll have to remember that when I need to take a dessert!)

Did you make any modifications for altitude?

Judy said...

That's an interesting way to serve the cake. Might try that next time, using a square pan.

Shawnda said...

Ingenious idea, serving them as squares!

Michelle in Colorado Springs said...

I cut it into squares because I took them to work and this way there is enough for everyone.

Jhianna, the only modification I made for altitude was to cook it for 15 minutes longer. This would go good with thinned jam I think. If I had any left I would try that.

Jaime said...

i like the idea of doing the little bites, esp since this is so rich!

Nikki57 said...

I love the bite size pieces

Beth G. said...

I love the squares!! This was so fun to make and YUMMY!

Melissa said...

Cutting them into squares is the perfect (sane portion) serving idea! and they could really pass for the ultimate brownie! Nicely done!!

Dolores said...

I love your over-the-top brownie approach to this one.

Lynette said...

what an idea!! 'poppable' snacks are always the way to go!

April said...

What a great idea of cutting them up into squares! They look great!

Sweet and Savory Eats said...

Clever idea! Decadent bite-sized morsels.

Peabody said...

I must say the glaze was good.

Melissa said...

Great idea to make "brownies."