Monday, January 24, 2011

Gâteau au Chocolat

The icing on this chocolate cake has surprisingly little sugar.  The natural chocolate taste really shines through -- much different than the typical American chocolate taste.



Ingredients


  • Génoise (Sponge Cake)
    • 6 large eggs
    • 3/4 cup sugar
    • 1/2 tsp vanilla
    • 1 cup flour
    • 6 tbsp sweet butter, melted
  • Ganache Soufflé (Whipped Chocolate Filling)
    • 1 cup heavy cream
    • 4 oz. bitter chocolate
    • 4 oz. semisweet chocolate
    • 1 tbsp dark rum
  • Ganache (Chocolate Icing)
    • 1 cup heavy cream
    • 4 oz. bitter chocolate
    • 4 oz. semisweet chocolate
    • 2-3 tbsp water (if needed)
  • Glace Royale (Royal Icing)
    • 1/2 cup confectioners' sugar
    • 1/3 of 1 egg white
    • 3 to 4 drops lemon juice

Directions


  1. Grease & flour two 8-inch or two 9-inch round cake pans.
  2. Using an electric mixer, combine the eggs, sugar, and vanilla.  Hold over boiling water for 30 seconds to make it barely lukewarm.
  3. Whip with electric mixer on high for 10-15 minutes.  It should at least triple in size and be pale yellow.
  4. Sift the flour in while simultaneously folding the batter.  Do the same with the melted butter.
    • If you'd prefer the cakes to be chocolate as well, substitute 1/3 cup of baking cocoa for 1/3 cup of flour.
  5. Fill the cake pans.  Bake at 350ºF for 21-23 minutes.
  6. Cool on wire racks.  Remove from the pans and let cool completely.
  7. For the ganache soufflé, combine the cream and chocolate in a saucepan and cook over low heat, stirring constantly until the chocolate completely melts and mixes with the cream.  Remove to cool.  Add the rum and whip for 4-5 minutes until it doubles in size.  The color should lighten.
  8. Use immediately to frost the cake.  Place one cake layer on a cardboard base and spread over the cake and on the sides.  Place the next layer on top and spread additional frosting over the second cake.  Smooth out the sides and top.
    • The "correct" way to do this is to hold the cake in one hand (by the cardboard base) and spread with the other hand.  For the sides, you should push forward and down while rotating the cake.
  9. For the ganache, combine the cream and chocolate in a saucepan and cook over low heat, strirring constantly until the chocolate completely melts and mixes with the cream.  Let cool to lukewarm.  If it's too thick or oily then add water.
  10. Place the frosted cake on a wire rack.  Pour the ganache over the top.  You'll have extra, but don't be stingy.  Spread over the top and sides, smoothing out with a metal spatuala.  Lift the rack off the counter and clean up the extra from underneath.
  11. For the glace royal, combine the sugar, egg white, and lemon juice in a bowl.  Mix until it's nice and creamy.  Load into an icing bag.
  12. While the ganache is still slightly soft, use the glace royal to draw lines the entire length of the cake, about 1-inch apart.  Rotate the cake 90º.  Use a good, straight knife to drag lines about 1 1/2 inches apart, just barely touching the icing.  Rotate the cake 180º and repeat in the opposite direction.
  13. Refrigerate until you're ready to serve.























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