The Floured Apron

It has been an ugly week. There’s no other way of describing it. There have been tests and taxes and quizzes and more tests and projects and a couple of failing grades. Posting has been light since it all started and will probably continue to be light until the end of this week. But I couldn’t skip this week’s Tuesdays with Dorie recipe, which was her Almost-Fudge Gateau. Really, the timing for this recipe was perfect. It was exactly the boost I needed…except now it’s gone and I need another boost.

After looking at how chocolatey this recipe was, I decided to make it while I was visiting my parents and their washer/dryer this weekend. I came with eight(!) loads of laundry (our building was supposed to have a washer and dryer installed in October…never happened), so I felt it was only fair to offer something in return. Plus, this gave me the opportunity to include my sister Ana and her best friend Forrest. I love baking with other people. Particularly when those other people butter the pan, which I hate doing. They also helped eat the finished product, which I am thankful for because otherwise I would have downed the entire thing in a fit of school-related stress. As it is I helped myself to a pretty large piece this evening when I got home from campus.

Normally I’m not a chocolate person. But whether it was the stress of this week or the deliciousness of the recipe (probably both), something about this cake absolutely hit the spot. It is about as decadent a cake as I can imagine and I loved it. This is the kind of cake that you drink with a big glass of milk. It would have been a perfect Valentine’s Day dessert, which I believe some of the TWD ladies did. Make sure you check out all the other TWD posts to see all the delicious results!

Almost-Fudge Gâteau

Baking: From My Home to Yours p. 218-219

Ingredients

Preparation

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.