The fad of melting chocolate cake
is all around us. We like the idea, but we were determined
to create a version that didn't rely on half-cooked batter
for the melting effect. The trick we came up with is inserting
a truffle into the batter just before baking. These cakes
can be baked ahead of time and reheated, and the truffles
can be made in advance and frozen. The truffle recipe actually
makes 8 truffles, so the cook gets a nice little bonus. To
serve the truffles on their own, you can double or triple
the recipe, using any alcohol you prefer in place of the Cognac;
dust the finished truffles with cocoa powder.
Method
To Make the Truffles
Melt the chocolate in a double boiler over barely simmering
water (don't let the water touch the bottom of the bowl or
the chocolate will get too hot). Remove from the heat and
add the egg yolk. Whisk until just blended, being careful
not to overmix, or the chocolate will become stiff and hard
to work with. In a small saucepan, bring the cream and the
Cognac just to a boil (if your saucepan is shallow, the Cognac
may ignite; just blow it out carefully). Whisk the cream mixture
into the chocolate mixture until smooth and shiny. Transfer
the mixture to a smaller, deeper bowl. Refrigerate for at
least 4 hours or overnight.
Using a large melon baller, form 3/4-inch balls from the truffle
mixture. Flatten the shaped truffles slightly into fat discs
and refrigerate until ready to use. (The truffle mixture will
keep, refrigerated, for up to 2 weeks.)
To Make the Tuiles
In a heavy-duty mixer fitted with the paddle attachment, cream
the butter and honey until light and fluffy. Meanwhile, sift
together the flour, sugar, and cocoa, then add it to the butter
mixture while mixing on a very slow speed. Once incorporated,
add the egg white and mix to form a batter. Transfer to a
smaller container and refrigerate until cold.
Preheat the oven to 350. Make a template to spread the batter
over. To do this, find a large disposable plastic container
approximately 1/32 inch thick. Cut a large square piece from
the side of the container, then cut out a triangle shape from
the square that measures about 5 inches long on two sides
and 3 inches long on the third side. If the plastic starts
to roll up too much, plunge it into a pot of boiling water
for a minute to soften, then press between 2 pans with some
weight. Use a silpat-lined baking sheet pan, or butter and
flour a baking sheet pan. Lay the template down at one end
and with a small spatula spread the batter to evenly fill
the form. Make one final pass with the spatula in a single
gesture to smooth. Carefully remove the template and repeat
as many times as will fit on the baking pan. Make a couple
extra in case some break (they are fragile). Bake for 15 to
20 minutes, or until they are very dark brown and a little
roasted at the edges. While they are baking, lay out a few
large cans (about 6 inches in diameter) and brace them with
a utensil so they don't roll. Remove the tuiles from the oven
and immediately drape them over the cans so that they make
a delicate arch. They from quickly. Remove form the cans and
repeat until all the tuiles are formed. Let cool completely.
Store in an airtight container.
To Prepare the Cakes
Preheat the oven to 325. Melt the chocolate and butter
together in a double boiler over barely simmering water (don't
let the water touch the bottom of the bowl, or the chocolate
will get too hot). Meanwhile, whisk together the eggs and
sugar in a large bowl until the sugar dissolves. Whisk the
chocolate mixture into the egg mixture, then gently whisk
in he cornstarch just until blended. (Don't overwhisk, as
too much air in the batter can cause the cakes to rise and
fall too sharply.)
Line a baking sheet pan with parchment paper. Place six 4-inch-diameter
by 1-inch-high rings or 8-ounce souffle dishes on the paper.
Divide two thirds of the batter among the 6 rings or dishes.
Drop a truffle into the center of each ring or dish and cover
with the remaining batter until the mold is three fourths
full. Bake for 10 to 15 minutes, or until the tops have formed
crusts but the cakes are still soft to the touch. If serving
the cakes immediately, let them cool slightly so that the
rings can be easily removed by pushing the cakes up through
the rings (this will keep the edges of the cakes from being
broken off). If using souffle dishes, leave the cakes in the
dishes. Let cool completely if serving later.
To serve
If necessary, reheat the cakes in a preheated 350 oven for
3 minutes. Carefully remove the rings and transfer the cakes
to one side of each serving plate using a solid metal spatula.
(If using souffle dishes, serve the cakes in the dishes.)
Place a tuile, short side on the plate, against the cake (the
arched point should be over the cake). Serve with a small
scoop of espresso ice cream on the other side of the tuile.
Recipe
From;
Terra: Cooking from the Heart of Napa Valley
by Hiro Sone, Lissa Doumani
List Price: $40.00
Our Pricewith Amazon.com: $28.00
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