04 January 2013

Good Vs. Evil Cake


I took a nice, long hiatus over the holidays.  They were crazy and perfect all at the same time.  We had a wonderful Christmas with most of the family and a totally Southern grits buffet with all the toppings.  We ate really well all day.  My oldest son, Sam lost his first tooth on New Year's Eve, so that made for a really eventful holiday.  He was super brave and didn't even flinch when we pulled it.  He made me a very proud momma.

He also helped me make this cake.  I though long and hard about the appropriate name for this one.  Initally I was going to call it El Diablo because it is dark, dark, dark.  So dark I thought it might be all evil.  But it's not entirely evil, because it also other-worldly light and airy.  It's like eating a cloud -- it instantly dissolves on your tongue.  If this cake has any downside, it's that it almost impossible to slice cleanly.  So, just grab some forks or spoons and dig in.

This is insanely easy.  Don't let the waterbath scare you away.  It's just a teeny little step and it lets the cake bake gently.  The waterbath is the key to the texture.  You have to make this.  Really. 

Good Vs. Evil Cake
makes one 9" round cake

Print me, Please!!!

10 oz bittersweet chocolate chips or small chunks
2 oz semisweet chocolate chips
2/3 cup hot brewed strong coffee
1/2 cup sour cream
5 eggs
1/2 tsp salt
1/2 cup sugar

Preheat to oven to 325°.  Wrap the outside of a 9" springform pan with foil to make it watertight (You need a wide roll of foil for this.)  Set the sprinform pan in a roasting pan or baking pan that is large enough to set the springform pan into.

Put the chocolates in a bowl.  Pour the hot coffee over the chocolates and let sit for a couple of minutes.  Stir gently until the chocolate is melted and smooth.  If you need to microwave it for a few seconds to melt it all the way, please do so.  Let cool slightly, then stir in the sour cream.

In the bowl of a mixer fitted with the whisk attachment, whisk the eggs, salt, and sugar on medium high speed until it is quite thick and holds its shape, 5 to 8 minutes.  Please see the picture below.


Fold half of the whipped mixture into the chocolate mixture.  Fold it gently so you keep most of the air in the mixture, then fold in the remaining whipped mixture.  Pour the batter into the prepared pan.  Pour warm water into the large pan that the springform pan is sitting in, being carful not to get any water in the springform pan, until the water reached halfway up the sides of the springform pan.  This is your water bath.

Bake the cake for 1 hour, or until the cake is firm, but slightly soft to the touch.  Remove the springform pan from the water bath.  Remove the foil from the outside of the pan, then let the cake cool on a wire rack until room temperature.

Store the cake, covered, in the refrigerator for up to 5 days.

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