The Pie made this amazing chocolate cake for me for my birthday so I figured I’d return the favour when Cait and Jul got here and the Pie thought they could celebrate a joint party with the two girls. I’m not even sure you can really consider that this thing is a cake — there’s no powder in it at all — no flour, no cocoa — nothing like that. It’s like a mousse in cake form. It’s from Baked — my favourite, of course.
So first you preheat your oven to 350°F, and then you’re going to butter a springform pan. And then put a circle of parchment paper into the bottom. And then you’re going to butter it again. With lots of butter.
Then you’ll want to bust out your double boiler or equivalent and chop up 10 ounces dark chocolate and chuck that in.
Melt that sucker until it’s smooth and set it aside to cool a bit.
Chuck 10 tablespoons softened unsalted butter into a stand mixer with 1 cup granulated sugar and beat the crap out of it. For like, five minutes.
Until it’s all fluffy and whipped and creamy and amazing.
Separate yourself 7 eggs. All seven of them.
Then add the yolks to the butter/sugar mixture, one at a time, and beat it on low until incorporated.
Pour in the chocolate and mix that as well. Scrape down the bowl a bit and add in 1 teaspoon vanilla extract. Beat it again for a few seconds until just incorporated.
In another bowl, and with an electric mixer, take your seven egg whites and add 1 teaspoon salt and beat them silly until soft peaks form.
Scoop about 1 cup of the whites into the chocolate mixture and use a spatula to fold it in gently. Don’t feel you have to rush this — just be all cool and hip about it, fold it in like you don’t really care. Take about 30 seconds to do this and then add in the rest of the whites and keep going. Again, don’t rush it.
Scoop that foamy goodness into your prepared pan and smooth it out.
Then bake for about 35 minutes, until the centre is firm to the touch and everything is set. Let it cool completely in the pan before you take it out.
Meanwhile, heat 1/2 cup heavy cream and 1/4 cup light corn syrup in a small saucepan. Once you’ve got it just to a boil, remove it from the heat.
Pour it into a heatproof bowl over more chopped chocolate — 9 ounces chocolate, to be precise. Let that sit for two minutes.
Then take a whisk and start stirring.
And stirring. Until it’s all smooth.
Add a bit of liqueur if you like.
Smooth your ganache all over your cooled cake and eat it all up. Wrap the cake up and store it at room temperature if you’re not going to eat it right away.
Even better next day! (Sorry, when you eat cake at night the photos are never particularly good.)