Today is my roommate's birthday (happy birthday Sil!), and although she'll be in Miami tonight, we are having our own mini-celebration with a chic twist on your average birthday cake.
I was originally given the recipe for this cake by my college professor, David Deitcher, who was a huge influential figure in my life. I worked in his lab for two years along with several other students, and together we bonded over a passion for food, wine, Scotch (the boys did at least), and coffee. Deitch, as we liked to call him, would have us over for dinner which usually lasted into the wee hours of the night. On top of being a super cool, jeans-sporting professor, he's also exceptionally talented in the kitchen. But more to follow on that.
Deitch first passed along this recipe because it was his daughter's absolute favorite cake, and Anna can be one harsh critic. I can't remember the exact book he got this from, so I apologize, but I'll try to find out as I'm sure that book has many more goodies. I've made this cake on numerous occasions, for birthdays, holidays, bad days, and it's never failed me. What's remarkable is that it consists of only five ingredients but tastes like a grillion bucks.
It's appropriately named French Chocolate Cake, I imagine, because it's something you would want to savor while seated on a Parisian sidewalk, slowly sipping a steamy café au lait. Each velvety smooth bite literally melts in your mouth. It's pure, rich, unadulterated chocolate at its best. A fair warning however: this is a denser cake compared to traditional layer cakes. It seems a little counterintuitive given all the whipped up egg whites folded in there, but I can't explain why. I just know that it works and that you will make many new friends with this recipe. You may want to serve it in smaller slices, but that entirely depends on your level of chocoholism. I usually end up eating multiple slices anyway.
French Chocolate Cake
Adapted from David Deitcher, who adapted it from TBD
Ingredients:
12 oz bittersweet chocolate (I like Ghirardelli)
2/3 c. (11 tbsp) unsalted butter
5 large eggs, yolks separated
1/3 c. all-purpose white flour
3/4 c. granulated white sugar
confectioner's sugar for dusting (optional)
Directions:
1. Preheat oven to 350˚F.
2. Line the bottom of a 9" cake pan with parchment or wax paper. Butter and flour.
3. Melt chocolate, butter, and sugar in a large bowl over a double boiler (place the bowl over a pot of simmering water, making sure the bowl is not in contact with the water). Whisk the mixture until it is smooth and glossy; let cool to room temperature.
4. Meanwhile, in a separate medium bowl, beat egg whites until they form stiff peaks, about 7 min.
5. Whisk yolks, one by one, into chocolate mixture. Then slowly whisk in the flour. Remember to scrape down the sides of the bowl every now and then to ensure an even batter.
6. Add 1/3 egg whites into chocolate mixture and mix vigorously until whites are evenly incorporated.
7. Gently fold in remaining egg whites using a spatula until there are no streaks of egg whites.
8. Carefully pour batter into pan, making sure to not disturb the airy batter. Bake for 35-40 min. The center should spring back when gently pressed.
9. Let cool for 10 min. Invert cake onto a dish, peel away parchment paper. Invert again onto another plate (I like presenting the cracked surface face up) and dust with confectioner's sugar.
