Tuesday, June 1, 2010
Sharing The Consolation
In honor of doing well and feeling good and not needing a lot of consolation myself at the moment...I'm passing on "my" (read Julia Child's) recipe for Chocolate Consolation Cake that buoyed me as I waited in that nasty in-between place for little Reid to arrive. Maybe somebody else out there needs a little lift today, have some chocolate cake, chocolate can sometimes make everything better! So, here it is...for those of you who made requests...heat up those ovens...here's the recipe!
Le Glorieux (The Glorious...if my French detective work serves me well....what a great name!)
7 oz. semisweet baking chocolate
2 oz. unsweetened baking chocolate
1/4 c. of orange liqueur (I omitted it as I hadn't any)
the grated rind of one orange (ahem...I omitted this too)
2 sticks of butter
5 large eggs
1 c. sugar
1 t. vanilla
1 c. cornstarch
Preheat the oven to 350 degrees. Break up the chocolate and melt it with the liqueur (if desired) and orange rind in microwave 30 seconds at a time with a stir each time the microwave beeps. Continue until perfectly smooth and creamy. Cut butter up into small chunks and stir the bits into the melted chocolate until perfectly smooth. Then set mixture aside.
Beat the eggs and sugar for a moment at low speed to blend. Increase speed to high and add the vanilla. Continue to beat for 7-8 minutes, until pale and fluffy, doubled in volume and holding soft peaks. (This part is so lovely and pretty to watch)
At slow mixing speed, sprinkle the cornstarch into the egg mixture and incorporate slowly. Don't try for a perfect blend, just a mostly perfect one, you wanna make sure to mix it briskly so that you don't deflate the eggs completely. The take a spatula and use it to fold a large gob of the egg mixture into the chocolate butter to lighten it. Then fold the chocolate butter into the eggs, one large glop at a time until completely incorporated. Make sure you smooth your spatula down the sides of the bowl to ensure thorough mixing.
Pour batter into two prepared 8 inch cake pans and bang lightly on a table to evenly distribute the batter in the pans. Bake for 25-30 minutes. The cake should be slightly moist when done in the "French manner" (so says Julia!) and the top of the cake will crackle and flake a little which is normal.
Cool cakes after removal from oven and while they sit you can:
Melt 3 oz. of semisweet chocolate, 1/2 an oz. of unsweetened chocolate, 4-5 T of butter and 3 T of orange liqueur together until perfectly creamy. When the cakes have cooled, pour the new chocolate mixture between the layers and sandwich the cake together....I served it just like that, with spoonfuls of whipped cream on the side but, of course you could also frost it if you need deep consolation.
There you have it.