Monday, August 25, 2008
Happy Birthday, Leonardo Ricardo
Well, the 'Net is rocking - it's Leonardo Ricardo's 29th birthday (again!) The volcanoes are rumbling...the Beatles are singing You Say it's Your Birthday...and we have a fabulous flourless chocolate cake for him.
"Pressed" Chocolate Soufflé Cake
7 oz. extra-bittersweet chocolate, chopped into small pieces
14 tablespoons unsalted butter
5 eggs, separated, at room temperature
1 tablespoon pure vanilla extract
3/4 cup granulated sugar
2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
sweetened whipped cream
Position oven rack to the lowest third of oven; preheat to 350 degrees F. Butter the bottom and sides of a 10-inch diameter springform pan with 3-inch high sides.
Melt the chocolate and butter in a double boiler, then stir mixture until smooth. Transfer to a medium-sized bowl and cool slightly. Lightly beat egg yolks with a fork in a small bowl, then whisk into chocolate mixture. Add the vanilla, then sugar, and sift in the cocoa powder. Whisk to blend all ingredients.
Beat the egg whites with salt to soft peaks. Fold one-third of the chocolate mixture into whites to lighten, then gently fold in remainder. Pour batter into the prepared pan; bake about 30 minutes. (The sides of cake should be set, but the center still moist).
Remove cake from oven and set on a cooling rack. Loosen the sides of the pan but do not remove. Top cake with a smooth dinner plate (or pan lid, etc. that fits into form), and gently press down to deflate the cake. Remove the plate and pan sides. Cool completely.
Serve with sweetened whipped cream and fresh raspberries, or ice cream. Insert a birthday candle in Leonardo's piece - but if he isn't around you get to eat it for him.