Sunday, April 22, 2007

The New Chocolate Decadence

This was absolutely amazing! It tasted like a cross between a cheesecake and a really fudgy brownie! Really really good! Does not taste light AT ALL! You really need to serve small slices because it is really decadent! I served with whipped cream and a sprinkle of cocoa powder. Very elegant for guests - it was a bit of work (lots of coordinating with so many things going on at once) but it was so worth it! Our friends and taste-testers, Ida and Max, loved it! My husband has declared this his new favourite dessert!

The New Chocolate Decadence
from 'Chocolate & the art of Low-Fat Desserts' Alice Medrich

Cooking time: About 40 minutes Prep time: About 25 minutes, plus at least 8 hours to chill

Notes: For longer storage, wrap airtight and chill 2 days or freeze up to 2 months.Makes: 12 servings

5 ounces bittersweet or semisweet chocolate, finely chopped
2 large eggs
1 large egg white
1 teaspoon vanilla
1/8 teaspoon cream of tartar
1/2 cup plus 1/2 tablespoon unsweetened alkaline-treated (Dutch process) or regular cocoa
2 tablespoons all-purpose flour
2/3 cup plus 1/4 cup sugar
3/4 cup low-fat (1%) milk

1. Place oven rack in the lower third of the oven, and turn heat to 350 [degrees].

2. With a nonstick cooking spray, lightly coat inside rim of an 8-inch-wide, 1 1/2- to 2-inch-deep round cake pan. Line pan bottom with cooking parchment cut to fit.

3. Place chopped chocolate in a large bowl, and set aside.

4. Break 1 egg into a small bowl. Separate remaining egg. Put yolk with whole egg. Put white in a separate, larger bowl, and add the remaining egg white.

5. Add vanilla to the bowl with yolk. Add cream of tartar to egg whites.

6. Combine cocoa, flour, and 2/3 cup sugar in a 1 - to 1 1/2-quart pan. Mixing smoothly with a whisk, gradually add milk. Stir over medium heat until mixture simmers, about 6 minutes; don't scorch. Stir and cook 1 1/2 minutes longer, then pour hot mixture over chopped chocolate. Stir until the chocolate is completely melted and smooth. Whisk in whole egg and yolk mixture. Set aside.

7. Beat egg whites with cream of tartar at medium speed until whites hold soft peaks. Beating at high speed, gradually add the remaining 1/4 cup sugar, then beat until whites hold stiff but not dry peaks.

8. Stir 1/4 of the egg whites into the chocolate mixture, then gently fold in the remaining whites. Scrape batter into prepared cake pan, and smooth the top.

9. Set cake pan in another pan that is at least 2 inches wider and 2 inches deep. Set pans in oven. Fill outer pan with boiling water to 1/2 the depth of the cake pan. Bake just until center of cake springs back when very gently pressed - it will still be quite gooey inside - about 30 minutes.

10. Lift cake pan from water, and set on a rack to cool. When cake is cool to the touch, cover it with plastic wrap, and chill until thoroughly cold, at least 8 hours or up to 2 days.

11. To release cake, slide a thin knife between rim and cake. Cover pan with a sheet of waxed paper, then invert a flat plate onto paper. Hold pan and plate together and invert; shake gently, if needed, to loosen cake. If cake sticks to pan, place a hot, damp towel on pan bottom for a few minutes; then gently shake pan with plate. Remove pan. Peel off and discard parchment. Invert serving dish onto cake. Supporting with flat plate, turn cake over onto serving dish. Remove flat plate, and discard waxed paper.

12. Cut cake into Wedges with a thin, sharp knife, dipping blade in hot water and wiping clean between cuts. Garnish wedges with raspberries and meringue cream.

Per serving decadence: 153 cal., 34% (52 cal.) from fat; 3.4 g protein; 5.8 g fat (2.9 g sat.); 26 g carbo.; 50 mg sodium; 36 mg chol.

5 comments:

Ana said...

Great to see a review of this one!! My birthday is on Sunday and I was considering making this cake to celebrate ME!
I love chocolate and this sounded and looked pretty decadent in the book. It is nice and fudgy right? Hummm, can't wait to try it too!!

By the way, I used your idea to make the crispy buttermilk chicken nuggets, using panko crumbs, breadcrumbs, grated Parmesan and flaxseed meal. It came out great and delicious, really, really crispy!
My 5 year old loved it and also commented on how crispy it was (and it was moist inside too!). I loooove flax and will definitely make this one again! Thanks for sharing Erin!
Ana
(I am the same Ana who commented in the CLBB, my nickname there is Aninha!!!)

erinlovesmarc said...

Let me know how it turns out....I'm sure you'll love it and...Happy Birthday!

veuveclicquot said...

Erin, thanks for stopping by my blog! This recipe sure looks like a winner - chocolate decadence without the health decadence!! Must make soon. :)

Ana said...

Erin, I made the chocolate decadence this weekend.
The decadence came out reeeeeeealy thin, so I was a tad disappointed by that and ended up making cupcaked for the birthday so we could stick candles in it and sing happy birthday. My 5-year old would not let me go through my birthday without blowing out some candles! hehehe!
And since I made the other stuff I opted to freeze the chocolate decadence. However, I made it on Saturday and we just had to have a taste of it (especially after tasting the batter myself!) and it was VERY DELICIOUS!! Decadent and rich, also very mousse-like in texture. I loved the rich chocolate flavor and the fact that it wasn't too sweet. I used 70% chocolate and thought it came out just perfect that way.
Was yours sort of like this too?
Now I can't wait to see how it is going to taste after we defrost, or even frozen, I guess it would be just like a frozen truffle! Yummmmm!!!
Ana

erinlovesmarc said...

Yup, mine was exactly like the way you described it...I was disappointed that it deflated after coming out of the oven too but later I decided that it was a good thing since the cake is so RICH! You really have to serve small pieces since it's so decadent!