In time, everything makes sense, one way or the other.Because it leads us to a better place, it teaches us something, it introducesus to certain persons, makes us stronger…bla,bla,bla.
One of those blogging friends is David, from Cocoa & Lavender. His blog is well written, with beautiful photography and adefinite genuine feel to it. Not surprisingly, he is a musician, and I thinkhis sensibility to all things wonderful comes through in his posts. One commentled to another and then a few emails and suddenly I was given a gift. Acookbook with all of his mother´s recipes, compiled by him, cooked, baked andphotographed and put together with an enormous amount of love and admiration. Agift that came from the heart. I´ve been reading it extensively ever since andwanting to thank him in the best way I know, which is baking one of histreasured recipes. The fact that it was his birthday a few days ago makes thetiming even better.
I choose a cake because what´s a celebration withoutcake, right?
Chocolate Glazed Fudge Cake
Yield 8 servings
- 1 heaping Tbs unsalted butter, room tº
- 1 cup + 3 Tbs sugar, divided
- 2 oz. unsweetened chocolate
- 2 eggs, separated
- ½ cup + 2 Tbs milk, divided
- 1 cup flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon vanilla extract
For the ganache:
- ½ cup cream
- ½ cup semisweet chocolate
- 1 Tbs corn syrup
- Preheat oven to 350ºF / 180ºC. Butter an 8 inch (24cm) round cake pan.
- In a small saucepan combine chocolate, 3 Tbs sugar and 2 Tbs milk.
- Cook over low heat just until chocolate starts to melt. Remove from heat and stir until well combined. Reserve.
- Beat butter with remaining 1 cup sugar.
- Add egg yolks and beat until well incorporated.
- Add chocolate mixture and mix. Sift flour and baking powder over cake mixture, add milk and beat until combined, do not over mix.
- In a separate bowl, beat egg whites until peaks form.
- Incorporate into chocolate mixture with a spatula until no streaks of white remain.
- Pour into prepared pan and bake for 30 to 40 minutes until puffed and the mixture barely jiggles when shaken.
- Let cool on wire rack and unmold onto serving plate.
- Pour ganache over entire cake and let set. Cut into portions and serve.
For the ganache:
- Put cream, semisweet chocolate and corn syrup in a saucepan.
- Cook over very low heat until chocolate begins to melt.
- Remove from heat, mix until thoroughly combined and let cool down until it thickens a bit.
from From Mom’s Kitchen, by David Scott Allen