Staying off chocolate for almost 10 days means only one thing: It comes back with a vengeance!
This is a simple (but rich) chocolate cake made after one that my mother used to make all the time. The eggs are separated, whites beaten to a meringue, a bit of flour is added and the cake is done; you end up with a moist cake with intense chocolate flavor. Spiking it with arak, Lebanon’s national liqueur (similar to ouzo and pastis) is optional. It just gives it a little more of the sin factor.
It also gives the cake an undercurrent of anise flavor.
INGREDIENTS: 12 servings
- 5 large eggs
- 6 ounces of bittersweet chocolate ( I used Ghirardelli 60%)
- 10 Tablespoons of unsalted butter (150 g.)
- 1 1/2 cups of powdered sugar (175 g.)
- 1/2 cup of all-purpose flour (4 ounces or 115 g.)
- dash of salt, 3/4 teaspoon cream of tartar
- 2 Tablespoons of arak
Recipe is from Rose Levy Beranbaum The Cake Bible
- 1 cup of whipping cream
- 9 ounces of chocolate chips (best bittersweet ones)
- 1 tablespoon and 1 teaspoon of arak
- Prepare the pans or one large pan (batter will make two small cakes or one large 12 inch cake)by greasing and flouring them and lining them with parchment paper.
- Separate the eggs and set the whites in a mixer bowl. Preheat the oven to 350F. Beat the whites till frothy, then add the cream of tartar and beat till stiff and glossy, at a higher speed, adding a couple of tablespoons of powdered sugar as you are beating them. Set them aside.
- Cut the chocolate in small pieces and place in a pan or a double-boiler (over simmering water) with the butter and sugar. When the mixture is smooth, remove from heat and add the egg yolks, stirring well to combine and the arak if using. Add the flour sifting it with the salt over the mixture.
- Add a third of the egg whites first to the chocolate mixture to lighten it; use the hand whisk preferably or the mixer at the lowest speed possible, so as not to deflate the whites. Add the rest of the whites by hand using either the whisk or a spatula and an up-and-down motion.
- Pour the batter into the cake pans. Bake for about 30 minutes (depending on the pans used) till the cake is firm and still moist.
Making the glaze: Heat the cream on the stove till scalding (forming little bubbles all around). Remove from the heat and add the chocolate chips. Stir gently till they dissolve and add the arak if using. Pour over the cake. Decorate with chocolate sprinkles or leave the cake as is.
TIP: If you prefer the cake on the drier side, add a bit more flour, say, 1/4 cup.
54 Comments • Comments Feed