by Aliwaks
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Aliwaks's Notes:
Expand6 large eggs Ask a question about this ingredient
1 cup best quality butter Ask a question about this ingredient
1 cup raw sugar Ask a question about this ingredient
10 ounces Super dark (72% or more) chocolate, chopped Ask a question about this ingredient
6 ounces semi sweet or regular dark chocolate , chopped Ask a question about this ingredient
1 cooled cup dark dark coffee or super strong Earl Grey tea Ask a question about this ingredient
1 teaspoon good vanilla extract or Tablespoon rum/whiskey/ frangelico, Grand marnier whatever you have Ask a question about this ingredient
1 tablespoon raw sugar for pan Ask a question about this ingredient
1 tablespoon or so, butter for pan Ask a question about this ingredient
Preheat oven to 350. Place Chocolates & Butter in a clean dry stainless steal bowl, cover tightly with plastic wrap, and set over pot of boiling water (alternatively if you have a double boiler you could use that) till melted.
Ask a question about this stepIn stand mixer, whip together eggs, sugar & vanilla until light yellow and fluffy.
Ask a question about this stepPrepare deep spring form pan, cut a round of parchment to fit the bottom, smear butter on parchment and stick in bottom of pan, butter surface area of pan and add in tablespoon of sugar (much as you would flour) swirl around until sugar coats entire area, cover outside bottom of pan with heavy duty foil.
Ask a question about this stepOnce chocolate/butter is melted whisk to combine.
Ask a question about this stepIn a smaller bowl take about cup of egg/sugar and slowly temper in about 1/4 cup of chocolate/butter..add this back to egg/sugar and slowly whisk in remaining chocolate/butter mix till well combined.
Ask a question about this stepWhisk in coffee or tea. The mixture will be very liquidy, sort of like a melted milkshake.
Ask a question about this stepCarefully pour batter in to pan, set pan on a sheet tray and pop in oven (centered on the middle rack).
Ask a question about this stepBake an hour or more, rotating if you have a finicky oven, it will puff up then fall, the cake is ready when toothpick or wooden skewer inserted in the middle comes out clean.
Ask a question about this stepCool completely before serving. Best when refridgerated for a bit (a day or so), then brought to room temp before serving. It is a totally different cake at room temp, soft and lush, when cold it is more solid, still good but not as sensual. Excellent cake for a dinner party as can be made a day or two or three ahead of time. Lovely with espresso or glass of Banyuls or Ruby Port.
Ask a question about this stepYou have to make it really strong, like 4 teabags worth, I've also ground some leave really really fine and added them directly to the batter
Oh, I see. How many days until you can get to sleep, after eating this? Just kidding . . . . I'm getting jittery just reading the recipe and these comments!! ;o)
P.S. I concur with the recommendation to enjoy this with Ruby Port . . . . a really tasty, luscious Port.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Earl Grey tea! Wow, that's an inspiration. It's amazing though that it can be "heard" through all that dark chocolate. Love the image, by the way, of a truffle surrounded by a brownie. "Ridiculously rich" . . . yes, I'm sure it is!! ;o)