Tuesday, February 19, 2008

TWD: Almost-Fudge Gâteau


For this week's Tuesday with Dorie recipe, Nikki of Crazy Delicious chose the Almost-Fudge Gâteau. I wasn't really sure what to expect when I saw this week's recipe. Not because it didn't look like chocolately goodness, but because I had never heard of a gâteau before. For those of you, like me, who have no idea what a gâteau is, I looked it up on Dictionary.com :) The first two definitions don't really seem to fit this:

(1) A cake, esp. a very light sponge cake with a rich icing or filling
(2) A cake or pastry, especially a light one filled with custard, fruit, or nuts


While it has a rich icing, this is definitely not a light sponge cake, and it is not filled with custard, fruit, or nuts. The third definition is rather broad, but seems to describe this cake well:

(3) Any of various rich and elaborate cakes.


This is a super rich and dense fudgey cake topped with a chocolately glaze. I could only eat a small piece of this, but several chocolate lovers who tried it easily gobbled up their slices. If you thought the "She Ain't Heavy" Chocolate Cake was death by chocolate, try this cake :) I am not a fan of dark or bittersweet chocolate, so the next time I make this, it will probably be with semisweet chocolate (I used 60% cocoa this time). Seeing as chocolate and raspberries go so well together, I think this would also be nice if it was topped with some fresh raspberries or a raspberry sauce.


The Almost-Fudge Gâteau is something you can easily throw together without much effort/time and is still perfect for entertaining, or that special occasion (I made mine for Valentine's Day). Oh, and it's a pretty fool proof recipe too... I threw mine together rather quickly... while the chocolate was cooling, I whipped up the egg whites so it came together in no time. As I shut my oven door after putting this in, I stopped to think a moment. "Hmmmm... that came together really quickly," I thought to myself. Then it hit me. That awful feeling. I must have forgotten something. So there I was, scrambling to read over the recipe again to figure out what I had forgotten. I quickly realized that I had forgotten to add the flour! So, there I was, clambering to open up the oven, measure out the flour, and mixing it into the batter. I decided to just fold the flour in with the batter still in the pan, because transferring it out of the pan and back in would just be too messy (plus I didn't want to lose all the air I had beaten into the egg whites). As I did so, I noticed part of the flour that I had buttered and floured the pan with was starting to get incorporated into the better as well - so after I put it back into the oven I was crossing all my fingers and toes that this would turn out okay and that it would not stick to the pan.


Thirty-five minutes later, my timer went off and I went to check my cake... everything looked all right. It had cracked, like Dorie said it would and it had risen evenly across the top. At this point, it looked rather promising and I was hopeful that I had not screwed up the recipe! :) I waited patiently for it to cool and then glazed it with the chocolate topping. Then the moment of truth: I sliced a piece and handed it over to my husband, wishing him a Happy Valentine's Day. I anxiously waited for him to take the first bite, hoping I had not ruined Dorie's chocolate decadence. He stopped, only for a moment to give his approval of this recipe, before devouring the rest of his slice. Success! I was thrilled (especially since he had told me I might as well throw it out and start over when he heard I had initially forgotten the flour!). So, there you have it - proof that this is a recipe that anyone can successfully make :)


Thanks again, Nikki, for choosing this week's recipe. I had fun making it (although I was a nervous wreck between the time it went into the oven to the time it was tasted) and I think it's perfect for the next time we have dinner guests over. As the group continues to grow weekly, make sure you check out the Tuesdays with Dorie blog to check out how everyone else enjoyed this chocolately decadence!

Almost-Fudge Gâteau
from Baking: From My Home to Yours, by Dorie Greenspan


5 large eggs
9 ounces bittersweet chocolate, coarsely chopped (I used 60% cocoa, will use semisweet next time)
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water (I used Kona coffee)
1/3 cup all-purpose flour
Pinch of salt

For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped (I used 60% cocoa, will use semisweet next time)
½ cup heavy cream
2 teaspoons light corn syrup

Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or a silicone mat.


Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.

Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that's fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes.

Using a rubber spatula, stir in the yolks one by one, then fold in the flour.

Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm, but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the butter into the pan and jiggle the pan from side to side a couple of times to even the batter.

Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you'll think it's done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn't shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.

Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature right side up. As the cake cools, it may sink.


To Make the Optional Glaze: First, turn the cooled cake over onto another rack so you'll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.

Put the chocolate in a small heatproof bowl.

Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.

Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don't worry if the glaze drips unevenly down the sides of the cake – it will just add to its charms. Allow the glaze to set at room temperature or, if you're impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.


45 comments:

  1. excellent job!! it looks perfect in spite of the flour mishap. :)

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  2. Your gateaux looks delicious! Thankfully my husband doesn't like chocolate so I get to hog the whole thing to myself. Ok, so I have shared a bit of it with some friends, but if I coulda I woulda hogged it all to myself.

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  3. Oh my,
    That looks too good to be true!! I am so glad that is not sitting around in my kitchen today, I'd eat every lick! Absolutely beautiful!

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  4. Wow, it looks so moist. I agree that this cake would be great paired with raspberry.

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  5. I love your pictures! I'm glad everything worked out with the last minute flour add. You have no idea how often I have those Ut oh I forgot something moments!

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  6. This looks incredible! I wish I could reach into the screen and grab some. That chocolate sauce looks gorgeous.

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  7. Looks sinfully delicious!!!Love the glaze :)

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  8. Why didn't I bring my cake to work with me. All I want is more Cake!

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  9. BEAUTIFUL!!! This was so fun to make and I am so happy to be part of the group!! YUM :O)

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  10. Don't you hate that feeling? You'd think I'd be used to it by now. It's so nice that yours came out tasty anyway, more proof this recipe is very easy. It's looks tasty!

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  11. oh MAN! Your pictures always look amazing! and thanks for the definition. I was beginning to think I was the only baking newb that had no clue! hehe.
    -Clara

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  12. lordy, lordy, that is one sinful looking cake. talk about your photogenic foods. gracious me.

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  13. That looks amazing and gooey and great!

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  14. Look delicious! I am so glad that despite your snafu with the flour- everything turned out well!

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  15. Im with ya Jaime. Not a fan of the bitter bitter chocolate. I will use semi next time too. It looks perfect though, and your photos are beautiful as always. :)

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  16. This cake looks decadently good! And I'm glad to know that your agony for the flour ended up with such a beautiful result.

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  17. Your cake came out just gorgeous!! I can't even tell you how many times I've forgotten flour or some other critical ingredient! Too many. Great job though!

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  18. Amazing photos! That gooey fudgy sauce makes me wish I'd made that, instead of just dusting it with powdered sugar. But I have to exercise SOME restraint!

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  19. OH my goodness... Your cake is beautiful! Wow! So fudgy - it looks and sounds heavenly!

    I love your story of the flour... It happens to us all, doesn't it? :-) One time I forgot to add the SUGAR to a chocolate cake... Except, unfortunately, unlike you, I didn't realize it until a flat, very bitter pancake emerged from the oven instead of the cake I was expecting... :-p

    Your cake looks absolutely perfect, though - it couldn't be more gorgeous!

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  20. This looks great! I love how you glaze looks- so rich and gooey! Glad you survived almost forgetting the flour. I panic when I do things like that too!

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  21. Oh man! Glad it came out alright... (and it looks moist and fantastic!)

    I would have liked it better with a lower cocoa chocolate as well, but next time!

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  22. It's a great cake to have for guest. I went semi-sweet on this one.

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  23. That icing looks totally luscious and shiny and perfect. I'm glad your almost-disaster turned out!

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  24. That may be the most beautiful chocolate dessert I have ever seen!

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  25. Yum! I love all your pictures! Looks great despite your late flour addition!

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  26. oooohhhh... that glaze is just oozing chocolatey goodness!!! i will hv to remember to double up on my recipe the next time i make this.

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  27. Man, all of you ladies are killing me with these wonderful looking cakes!! I can't take it anymore, I need chocolate cake and I need it now. :) It looks divine.

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  28. Your cake looks delicious and your glaze looks amazing! I think it turned out splendidly.

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  29. Oh, look at that!!! The chocolate dripping down the sides, the thick and moist chocolate cake...mmm... Nice photos.

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  30. It looks to die for! I wonder if I bake it in small individual ramekins, would it be the same? :)

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  31. Jenny - I know that some of the TWD girls did bake them in individual ramekins with great success! i'm afraid I don't remember who it was now, but check out the TWD blogroll to find it...

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  32. Ooo looks great! And good to know how good this recipe is that things can go a bit wrong and everything still turns out okay.

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  33. Oh wow! You rock girl! This looks great!
    I'm glad it worked out alright with the flour.

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  34. okay, could that gateau look any more decadent?? I think not - you perfected it!! and really, that glaze should NOT be optional - it makes for a lovely finishing-touch to the gateau!

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  35. yum! all that glaze, and even with the flour thing, the texture looks perfect!

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  36. Glaze optional? I dont think so :)
    Your cake looks decadent. You would never suspect a flour mishap!

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  37. This looks delicious! I think I could handle the chocolate. :) As I was reading it I was thinking "Oh this looks so good but it's probably ridiculously complicated." But I think you've convinced me that I actually might be able to make it! (ps. I cannot tell you how many times in my life I've forgotten ingredients)

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  38. Your pictures are amazing...oh...and the cake looks amazing too :-)

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  39. What kind of camera do you have? I love love your pictures!

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  40. Rachel - thanks! i use a point and shoot camera :) it's a canon powershot SD1000

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