...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Saturday, July 10, 2004

For Lisa: Hot Chocolate Cake with Fudge Sauce

I promised this to Lisa of Scream-of-Consciousness...besides, it's been a while since I posted a recipe anyway. Therefore:

Hot Chocolate Cake:

Preheat oven to 350 F.

Combine 2 cups of flour, 1 1/2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt, and set aside.

Heat 1 inch of water in double boiler (I use a homamade one from 2 saucepans of slightly differing sizes) over medium heat. Place into upper pan 3 1/2 ounces semisweet chocolate broken into pieces, 1 1/2 ounces unsweetened chocolate broken similarly into pieces, 1 1/4 cup freshly brewed coffee, 2 tbsp orange juice (or 2 tbsp. extra coffee with 4-5 drops of blood orange essential oil which I used), 1 tsp. orange zest, finely grated, 1 tsp. cinnamon, 1/2 tsp. cayenne pepper, 1/4 tsp. cracked black pepper. Cover the top tightly with plastic wrap and heat for 6-7 minutes. Remove from heat and stir until smooth.

Coat 9x13 rectangular cake pan with butter and place parchment paper on it. Butter the paper slightly as well.

Place 1 cup very tightly packed brown sugar in bowl of electric mixer or into mixing bowl; add 13 tablespoons of unsalted butter. Beat on low for 3 minutes then on high for 2 minutes. Scrape down the sides. Beat on high until light in color and fluffy, about 3-4 minutes more.

Add 4 eggs, one at the time (take the eggs out from the fridge before you start he whole procedure otherwise they'll be too cold and 'curdle' the batter) while beating on high for 1 minute after each egg. Scrape down bowl before each adition. Add melted chocolate mixture at this point and beat on high until well combined. Add flour mixture and beat again until well combined. Whisk in a small bowl 1/2 cup sour cream, and add to cake mixture. Combine on high for a few seconds. Finish combining with a rubber spatula by hand.

Pour batter in prepared pan, spreading evenly. Sprinkle 1 1/2 cup of nut pieces (I used walnuts, the original recipe specifies pecans) evenly on top of batter. Bake in preheated oven for 35-40 minutes or until toothpick inserted in center comes out clean. Remove from oven, cool at room temperature for 15 minutes before cutting it into 12 to 18 squares.

Meanwhile, prapare the hot fudge sauce; you can use the same double boiler.
Heat 1 1/2 cups of heavy cream and 9 tbsp. unsalted butter in boiler over medium heat. Bring to boil. Add 1/2 cup granulated sugar and 1 cup tightly packed dark brown sugar. Simmer until dissolved. Remove from heat. Allow to cool for 5 minutes before adding 1 1/2 cup shifted Hershey's unsweetened cocoa and 1/4 tsp. salt. Whisk until smooth.
Keep it warm.

To serve: portion 4 tbsp. of the warm sauce onto dessert plates, place 1 portion of the cake onto plate, top it with fresh whipped cream and a dusting of cocoa powder.

And don't ask me about the calories in this one...


Post a Comment

<< Home