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Tuesdays with Dorie….

More than happy to see Nikki of Crazy Delicious chose this simple Almost Fudge Gateau. Very similar to that of a flourless chocolate cake, it’s dense and chocolaty. I must say that I do prefer the Chocolate Intensity cake that I made as a Daring Baker, that to me was almost fudge cake.
Now, don’t get me wrong this is a tasty cake…and one my husband will eat…what are the odds? 🙂 But the main reason why I love this cake is because it is so simple. Simple is what I need right now. Life got hectic the last two weeks and the idea of making something multi-step did not sit well with me. If you have an hour you have a cake…and can eat it too.
Well, that is all you get. I said life was hectic. To see the other versions of this cake, check out the Tuesday’s With Dorie blog.

Almost-Fudge GĢteau

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 ¢â¬â€œ 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 ¢â¬â€œ 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.

 

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Comments

  1. Hope you are well and things get better.

    Your cake looks like pure chocolate awesomeness. Great job! Mine didn’t look as fantastic as yours, but it sure was delicious.

    Reply

  7. That glaze does not look optional….matter of fact…the texture of that cake and glaze look…amazing….going to check out your Chocolate Intensity link…so much chocolate so little time…

    Reply

  9. Quality ingredients don’t need complicated recipes. I, too, enjoyed the simplicity of this recipe. I like you glazed the individual piece instead of the whole cake. It gives it a more rustic look. Wonderful job.

    Reply

  12. Help I can’t see! Help! I just liked my screen wet and everything is blurry LOL! Seriously This looks marvelous. Why have I not made that yet? I have to go take a look at it in the book. Pea, you are a jewel.

    Reply

  14. Sometimes it IS the simpler desserts that are the most satisfying – that Almost Fudge Gateau may be simple, but it still looks elegant and decadently-delicious to me!

    Reply

  18. I made it last week-end for a birthday party from Dorie’s. This is the first ever cake I decided last minute (I mean exactly 1.5 hrs before we left for the party) and never felt jittery about making it. I made 2 versions one just as Dorie had made and the other one with grated zest of 1 orange (added them along with egg yolks)… the latter was wiped off in a matter of minutes. Now looking at your pictures I think I should have made the glaze too:)

    Reply

  37. This gateau looks amazing… looks as good as it sounds… I just wish I could taste it. And sometimes I feel like simple is best. Well done!

    Reply

  41. I just had to tell you that I got the book, “Baking from my home to yours” by Dorie Greenspan based on your recommendation and it’s beautiful! So well written. I’m recovering from major surgery right now and am unable to really get in the kitchen and do things that I’d like to out of the book but at least I have time to read through it and pick out a bunch of recipes to try. If it weren’t for your comments about the book, I wouldn’t have ever thought to buy it.

    Reply

  45. ‘kay I made this cake when I first received the book and mine didn’t look as spectacular as that! Course it tasted spectacular so we were happy. 😉

    I think you guys should take requests from your readers.. there are so many recipes in her book that I’d like to see how you would make. 😀

    xoxoxoxxo

    Reply

  46. I really need to join Tuesdays with Dorie!
    The recipes always look so delish!!!

    This looks very similar to a “Kentucky Pie”
    That my mother in law makes..

    Yumm Yumm..

    Reply

  47. I hear you about life being hectic. I wanted to make a dessert the other day, but even a tart crust was one step too many–dough is not something I’d normally consider a strain to make, but some days, you need super simple.

    Reply

  50. I’m trying to stay on my diet–so with trembling hands I decided to visit your site. And BAM–there it was. The most insanely lucious looking cake. And you are Superwoman, able to turn out this lovely during a time of stress. YOU GO GIRL!

    Reply

  53. Okay, those pictures are the definition of “food porn”! While I would normally pass over such a recipe, just because I already have so many dense, fudgey chocolate cakes in my life, the photos make me want to hold on to it!

    Reply

  56. That is my kinda cake…let me at it! Hope life gets less hectic soon for you, but thanks for this evil set of photos. I’m not even going to look at a recipe since at the moment I’m eating fish and rice and veg. Tooo much temptation….grin…which is wonderful.

    Reply

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