Linda’s 10th Food News and Views Anniversary Cake
Gateau Leger au Chocolat
Food News and Views 10th Anniversary Cake
By Linda Gassenheimer
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Making this cake requires only a very small amount of potato starch which produces a light texture and allows the chocolate flavor to come through. It’s a rich, moist cake that tastes better made one day in advance.
7 ounces semi-sweet chocolate
2 tablespoons instant coffee granules
3 tablespoons water
4 eggs, separated
6 tablespoons unsalted butter, softened at room temperature
1 1/4 cups sugar
1/4 cup potato flour (or corn starch)
For Decoration:
2/3 cup heavy whipping cream
1 cup chopped walnuts
Cake pan inch
Preheat oven to 350 degrees.
Prepare the cake pan: Cut a piece of greaseproof paper to fit the bottom of the pan. Spray the bottom of the pan with vegetable oil spray. Place the paper in the pan and spray the paper and sides of the pan. Sprinkle the sides of the pan with some sugar and the bottom with a little flour. Shake out excess and set aside.
Melt the chocolate, coffee and water in a double boiler. When the chocolate is melted, take off the heat and add the eggs yolks one at a time. Whisk the egg completely into the chocolate before adding the next egg.
Add the butter in pieces, mixing well before the next piece is added. Stir until smooth.
Beat the whites to a medium peak. The peaks will form but not be firm. Sprinkle on the sugar and carefully beat to form stiff peaks. Beat in the potato flour. Take a spoonful of the whites and mix into the cooled chocolate to lighten it. Fold the chocolate into the whites and spoon into the prepared cake pan.
Bake in the middle of y our oven for 40 to 45 minutes. Remove the pan to a cake rack and cool for 1 hour. The cake will be slightly creamy and puffed up when it comes out of the oven. While it cools, it will deflate and crack slightly. Slide a knife between the sides of the pan and the cake and turn out onto a cake rack to finish cooling.
To decorate: Whip the cram. When the cake has completely cooked, spread a thin layer of the cream around the sides. Take the chopped walnuts in your hand and gently press them into the cream working all around the sides. Place the remaining cream in a piping bag and make 5 rosettes n the top. Or, simply sprinkle icing sugar on the top just before serving the cake.