Doubly Decadent Chocolate Cake with Candied Raspberries
My husband is celebrating a birthday this week. I won't tell you how old, but it ends in a zero. One of those. A BIG one. He didn't want any hoopla, so I invited some close family to a quiet dinner at home.
My menu included crostini with toppings, antipasto, bruschetta, both chicken and eggplant parmesan, a simple green salad and this "to-die-for" chocolate cake.
I'll post some of the other recipes in another entry, but today, it's all about the cake.
Most of the meal could be made the day before so that I could prepare this cake on the day of, to serve at room temperature. Chocolate loses it's sexiness when chilled.
I found the basis for this cake more than 20 years ago in a great cookbook called A Taste of San Francisco. It's a collection of menus, with recipes, from ninety of the Best Bay Area restaurants. The cake part of this recipe was offered by the California Culinary Academy. It's sinfully rich and easy to make.
To add chocolate to chocolate, I topped it with ganache and then garnished with candied raspberries. Pure chocolate porn.
For this cake, prepare the ganache first. It should sit and cool to room temperature before it is used. This takes about three hours. Then prepare the raspberries. They should dry out a bit before garnishing the cake.
- 8 oz heavy cream
- 8 ounces best quality semisweet chocolate chips
Place the chocolate chips in a large bowl. Bring the cream to an active boil in a heavy saucepan. Pour the hot cream over the chocolate chips. Let it sit for a minute to melt. Stir thoroughly to incorporate and emulsify the ganache. Set aside and bring to room temperature. (about 3 hours)
- 1 pint of fresh raspberries
- 1 egg white, wisked
- about a cup of white sanding sugar or turbinado sugar. (Sugar in the Raw)
Brush each raspberry lightly with egg white. Coat carefully with sugar without squishing the raspberries. Place on a paper towel to air dry.
Chocolate Decadence Cake
- 1 1/4 cups sugar
- 1/2 cup water
- 5 ounces best quality semisweet chocolate, chopped
- 7 ounces best quality unsweetened chocolate, chopped
- 1/2 pound (2 sticks) unsalted butter, cut up
- 5 large eggs
Preheat oven to 350º. Line the bottom of a 10" cake pan with a circle of baking parchment that has been buttered on both sides. (note: I also lined the side with strips of buttered parchment for ease in unmolding.)
Combine 1 cup of the sugar with the water in a heavy saucepan and bring to a boil. Add chopped chocolates to boiling mixture and dissolve, stirring gently. Remove from heat. Add butter, bit by bit, stirring gently until melted. Beat remaining 1/4 cup sugar with the eggs until mixture is pale and thick, and a slowly dissolving ribbon will form from the lifted beater. Fold chocolate mixture into beaten egg mixture until completely incorporated. Pour batter into prepared pan. Place cake pan in a roasting pan and add enough boiling water to reach half way up the sides of cake pan. Bake until the top of cake feels dry, about 35 minutes. Remove from oven and cool in the pan.
To unmold, warm the pan slightly on bottom and sides.
To assemble. Have the unmolded cake and ganache at room temperature. Pour and spread the ganache over the cake and garnish with the candied raspberries.
Sing Happy Birthday. :)