Wrestling with Gravy by Jonathan Reynolds

Author:Jonathan Reynolds
Language: eng
Format: epub
ISBN: 9781588368171
Publisher: Random House Publishing Group
Published: 2008-01-15T00:00:00+00:00

BERT PADELL’S CHOCOLATE CHOCOLATE CAKE

1 pound unsalted butter, plus extra for greasing the pan

Flour for dusting the pan

12 ounces bittersweet chocolate

4 ounces unsweetened chocolate

1 bar (3.5 ounces) milk chocolate with cappuccino filling

8 large eggs

1 cup plus 2 tablespoons sugar

2 tablespoons espresso powder dissolved in 1 cup boiling water

Whipped cream for garnish

1. Preheat the oven to 350 degrees. Butter and flour a 10-inch springform pan and line the bottom with parchment paper. Set the pan on a square of heavy-duty aluminum foil and bring the foil up around the sides of the pan to prevent leaks. Set aside.

2. Combine the butter and chocolates in a medium saucepan and melt over medium heat, whisking until smooth. Transfer to a heatproof measuring cup.

3. In the bowl of an electric mixer with the paddle attachment, beat the eggs and sugar for 5 minutes at medium-high speed. With the mixer running, pour in the espresso and beat until blended, then the butter-chocolate mixture, again beating until blended.

4. Pour the batter into the prepared pan and bake for 55 minutes. (The cake will crack around the rim.) Remove from the oven and cool on a wire rack for about 20 minutes. Cover with plastic wrap or aluminum foil and refrigerate for at least 30 minutes (or up to 1 month).

5. Twelve to 24 hours before serving, take the cake out of the refrigerator. Remove the sides of the pan, slide a metal spatula under the parchment paper, and slide the cake onto a serving plate. Serve with whipped cream.

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