This recipe is from the “Darkest Chocolate Cake with Red Wine Glaze” recipe on page 98 of the February 2014 issue of Bon Appetit (article: “The Dark Side”, recipes by Mast Brothers Chocolate, excellent article to read, also a recipe in there for chocolate waffles I still need to try).
I changed the name to puffed egg chocolate cake because that’s sort of what it is, and because I’ve never encountered a cake recipe like this before. Melted chocolate with eggs beaten in until it’s thick and fluffy, then throw in some flour.
It made a really delicious cake. But still a very different recipe. (And with different flour, possibly a gluten-free chocolate cake?? Hmmmm . . . . )
Puffed egg chocolate cake
- 1 cup unsalted butter, cut into pieces, plus extra for pan
- 1/3 cup all-purpose flour, plus extra for pan
- 8 ounces bittersweet chocolate, minimum 70% cocoa, chopped
- 1/2 cup dark brown sugar
- 4 large eggs
- bit of salt
Preheat oven to 325. Butter and flour 9″ pan (preferably springform).
Heat chocolate, sugar and butter in a double-boiler or similar setup. Stir, until chocolate is almost completely melted. Remove from heat and continue to stir until chocolate is completely melted. Let cool.
Using electric mixer on medium speed, add eggs to chocolate mixture one at a time, beating to blend after each addition. Beat until mixture has mousse-like consistency. Reduce speed to low, add in flour and bit of salt.
Scrape batter into baking pan, smooth top, bake until top is firm and edges slightly darkened, 55-65 minutes. Don’t rely on a tester, as it will come out clean before cake is completely done; use visual cues instead.
Transfer pan to a wire rack, let cake cool completely before turning out.
I didn’t actually try this part of the recipe
Heat 8 oz bittersweet chocolate (min 70% cocoa), 1/4 cup unsalted butter, and dash of salt in double boiler or similar pan. Stir until chocolate is melted. Whisk in 1/2 cup powdered sugar.
Bring 1/2 red wine (such as Pinot Noir) just to a boil in a saucepan. Whisk into chocolate mixture.
Let chocolate mixture cool until slightly thickened and rubber spatula leaves trail in mixture, 8-10 minutes.
Set cake on wire rack over rimmed baking sheet. Pour glaze over cake and spread it across top and over edge. Let cake stand undisturbed until glaze is set, 2-3 hours.
Comment: If I ever go so far as trying the glaze, I may try a liqueur or whiskey instead of wine. Red wine and chocolate just doesn’t seem like the greatest mixture to me.