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Preheat oven to 350 degrees F (177
degrees C) and place the rack in the middle of the oven. Lightly coat a 9 x 3
inch (23 x 8 cm) springform pan with melted butter or spray with a nonstick
cooking spray. Line pan with parchment
paper, then lightly coat the paper with more melted butter (or spray with a
nonstick cooking spray). (Tip: Use a
pastry brush to brush on the melted butter.)
Separate the eggs while
still cold, placing the egg whites in one bowl and the egg yolks in another bowl. Cover both
the egg
whites and yolks with plastic wrap and bring to room temperature before using
(about 30 minutes).
Meanwhile, melt the
butter and chocolate in the top half of a double boiler over simmering water.
(Can use a stainless steel bowl over a saucepan with simmering water.)
Place egg yolks and
1/2 cup (100 grams) sugar in the bowl of your electric mixer, with the paddle
attachment. Beat on medium high speed until thick and lemon-colored,
about five minutes. (The eggs should have tripled in volume, look thick and
soft, and when you lift the beater the mixture falls back into the bowl in a
slow ribbon.) Add the vanilla extract and melted chocolate mixture, beating until combined.
In a clean bowl, with
the whisk attachment, beat the
egg whites until foamy. Add the cream of tartar and continue beating until
soft peaks form. Gradually add the remaining 1/2 cup (100 grams) sugar and
beat until stiff peaks form. Using a large rubber spatula or whisk,
fold in a
small amount of whites to the egg yolk mixture to lighten the batter. Add the
remaining egg whites, folding just until incorporated. Do not overmix or the
batter will deflate.
Pour the mixture into
the prepared pan, smoothing the top. Bake the cake for about 50 minutes to l hour or until
a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface
of the cake will form a crust which will collapse when the cake is removed
from the oven.) Remove from oven and place on a wire rack to cool. The top of the cake will have become hard
with a cracked surface and lots of crumbs.
Prepare Ganache:
For ease of handling, invert cake onto a cake circle (available at cake decorating stores) or wire
rack, so the bottom is now top, and refrigerate for one hour. Place the chocolate in a stainless
steel bowl. Heat the cream and butter in a small saucepan over medium heat.
Bring to a boil. Pour the boiling cream over the chocolate and allow to stand
for 5 minutes so the chocolate can melt. Stir with a whisk until smooth. If desired, add the liqueur.
Assemble:
Brush any loose crumbs
from the cake and place the cake on a wire rack. Put the wire rack on a baking
sheet. In this way if the chocolate ganache drips it will end up on the baking
sheet, which makes clean up easier. Using a cake spatula, cover the sides and
top of the cake with about 2 tablespoons ganache. This is called a crumb coat
and seals in any cake crumbs so that your cake will have a smooth finish.
Refrigerate cake for 5 minutes to set the crumb coat. If you have any air
bubbles or crumbs in your ganache, pour through a strainer. and then pour
the ganache into the center of the cake. Working quickly, spread with a
spatula, using big strokes to push the ganache over the sides of the cake, to
create an even coating. If there are any bare spots on sides of
cake, cover with leftover ganache. Refrigerate cake. I find this cake is
better served the next day as it allows the flavors to blend.
To serve, cut the cake
with a sharp knife, wiping off the knife after slicing each piece. If you have
problems cutting the slices, dip the blade of the knife into hot water
before cutting each slice.
This cake is great
served with
Raspberry Puree
or
Creme Anglaise.
Serves 10 to 12
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