This has been my signature cake for a few years now.
The trick is not to bake it too long so that it stays fluffy and doesn’t become dry.
It’s not too sweet either like many other chocolate cakes, so you can have it as it is or with a crème anglaise (vanilla cream/custard), à la mode (with vanilla ice cream), or with a scoop of crème fraîche, which is also very good and contrasts well with the bitterness of the dark chocolate. I enjoyed it on its own with a cup of coffee.
Gâteau au chocolat
300g chocolate (I used Lindt 85% 150g -70% 150g)
4 eggs, separated
pinch of salt
18cm spring-form tin, greased
1. In water-bath melt the butter, chocolate and the espresso.
Notes: Make sure the heat is not too high, otherwise the ingredients will separate and you get a grainy texture. Prefer a low-medium heat. Keep stirring to get a smooth texture. (If the texture does separate, use a hand mixer).
2. Let the chocolate cool and add the sugar.
3. Separate the egg yolks from the whites. Add the egg yolks one by one, stir well.
4. Add the flour.
5. In a cool bowl (put in the fridge or freezer for 15 min) whip the egg whites with a pinch of salt until stiff. Add them to the chocolate mixture in 3 times and gently fold in.
6. Place the dough in a round 18 cm spring-form tin.
7. Bake 25-30min on 150 c°. It should be crunchy on top and soft in the middle.
8. Let cool and sprinkle dark chocolate powder for decoration.
My interest for American baking has been vivid ever since I spent year there in the 90’s.
One of my favorite dessert is the NY Cheesecake, differing from other cheesecakes by the cream-cheese based filling and the sour cream topping. I have been looking for a recipe for a while, and letting my mouth watering in front of numerous sites and cooking books, I finally did it. I combined 2 recipes – one from the BBC and from this blog. I will skip the sour cream topping and replace it with a chocolate ganache.
184g butter cookies (30 Leibnitz or petit beurre)
pinch of salt
450g cream cheese Philadelphia (1 ½ regular, 1 light)
2 tsp vanilla
2 large eggs + 1 egg yolk
140g sour cream
1 ½ tbsp flour
100g dark chocolate (here 70% Callebaut)
100g low fat single cream
Make the cake
1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 180C°. Line the base of a 20cm spring form cake tin with parchment paper.
For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
2. For the filling, increase the oven temperature to fan 200C. Beat the soft cheese at medium-low speed until creamy, about 2 minutes. Gradually add the sugar, then the flour and a pinch of salt.
3. Continue by adding the vanilla. Whisk in the eggs and yolk, one at a time. Stir the 140ml sour cream until smooth. Continue on low speed as you add the soured cream. Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.
4. Brush the sides of the spring form tin with melted butter and put on a baking sheet. Pour in the filling – if there are any lumps, sink them using a knife – the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
Notes: As I wasn’t sure weather the cake was ready or not as the wobbling was more than slight, I left it in the oven with slightly opened door for around 15-20min. Slightly wobbly it is now.
Make the ganache
1. In a water-bath, melt the chocolate.
2. In a pan bring the cream to a boil.
3. Pour the cream on to the chocolate and mix well.
4. Add the butter cut in cubes and mix.
9. Let the ganache cool before spreading it on the cheesecake.