Title: Gateau Au Chocolate (Bittersweet Chocolate Cake) Pt 2of2
Categories: Cake Chocolate
Yield: 8 Servings

PART 2OF2

The egg whites:

Immediately change beater blades, (or rapidly and thoroughly wash and dry dirty blades), and proceed to the egg whites. Start beating at moderately low speed for a minute or so, until foaming, and beat in cream of tartar and salt. Gradually increase speed to fast and continue beating until egg whites hold their shape in soft peaks; they are now ready to be folded into cake batter. (Time: 2 to 4 minutes, circulating beater consistently around bowl for fastest action.)

Folding:

Being sure chocolate and egg-yolks mixture is smooth and soft -- stir over hot water if yolks have stiffened -- sift in one-quarter of the cornstarch, and scoop in one-quarter of the egg whites; stir in with rubber spatula. Then scoop rest of egg whites on top, sift in one-third of the remaining cornstarch, and begin to fold as follows:

Plunge rubber spatula down from top center of egg whites to bottom of bowl, bring to edge of bowl, then turn it as you lift it back up to the surface, thus bringing a bit of the chocolate up over the egg whites. Rapidly repeat the movement several times, rotating the bowl as you do so. Sift in half the rest of the cornstarch, continue with several rapid scoops of the spatula, then sift in the last of the cornstarch, and continue folding until blended. The whole process should not take much more than a minute, and your object is to deflate the egg whites as little as possible.

In the cake pans:

At once turn the batter into the two prepared cake pans, running it up the edge all around with your spatula to prevent cakes from humping in the middle as they bake. Pans will be about half full. Bang once on work surface to settle batter and place in preheated oven, one near rear corner of the rack and the other diagonally across near the front corner.

Baking:

Set timer for 15 minutes. Cake will rise to about top of pans and are done when only the center shakes a little when moved gently. A cake tester should come out almost clean when inserted around the edges, but have a number of wet brown specks attached to it when plunged in the center 2 inches.

Cooling and unmolding:

Set pans on rack, for air circulation, and let cool. Cakes will sink slightly, and will shrink from sides of pan. Because cake texture is very soft and delicate, you will find them easier to unmold when chilled and firm; thus, when cool, wrap and refrigerate for an hour or so.

Filling, icing, and serving:

Melt chocolate with the coffee as described above, then beat in the butter. If too liquidy for easy spreading, beat over ice cold water until lightly thickened. Unmold one of the cakes directly onto serving plate and stick pieces of wax paper underneath all around to catch icing dribbles. Spread top with a 1/4 inch layer of icing. With the help of a flexible-blade spatula, unmold second cake on top of the first. Cover top and sides with icing. Peel out the wax paper strips from under the cake. If you are serving soon, leave at room temperature; otherwise, cover with an upside-down bowl and refrigerate. Let come to room temperature for an hour or so before serving to let the chocolate icing regain its bloom and the cake its texture.

Chocolate Manufacturers Association National Confectioners Association : 7900 Westpark Blvd. Suite A 320, McLean, Virginia 22102 : Email: info@candyusa.org URL: http://www.candyusa.org

MM format by Manny Rothstein, 5/14/98

From: Manny Rothstein Date: 05-20-98 (05:31) The Once And Future Legend (1) Cooking

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