Tutorial Tuesday: Winning Hearts & Minds Cake

Wednesday, October 14, 2009
monkeys on the bed!


This cake recipe is another taken from Molly Wizenberg's book A Homemade Life.  For her own write-up about it, see her wonderful blog:  Orangette.  It is a thick, gooey, hot fudge sundae-esque delight masquerading in cake form.  Really--my first thought when I took a bite was "this tastes exactly how my dad's hot fudge recipe (we call it "goop") would taste in cake form."

I don't have pictures for each step--along the way the camera batteries gave out.  Sorry!  But, it is pretty straight forward, so I think you'll be ok!

The Winning Hearts & Minds Cake
from A Homemade Life by Molly Wizenberg

Ingredients:

-7 oz. bittersweet chocolate, finely chopped (I used a mix of 60% bittersweet chips by Ghirardelli & semisweet chips by Kroger....I may have eaten just a few too many of the Ghirardelli chips by the handful to make it to 7 oz.--oops!).  Note:  if you use chips, no need to chop!  Only chop if you are starting with a bar or block of chocolate!
-1 3/4 sticks unsalted butter (3/4 cup), cut into 1/2 inch cubes
-1 cup plus 2 Tbsp. granulated sugar
-5 large eggs
-1 Tbsp. unbleached all-purpose flour

Directions:
1.  Preheat oven to 375 degrees F.  Butter an 8" round cake pan.  If you'd like, line the pan with parchment as well.  I chose not to, because I just left the cake in the pan to serve.  If you plan to remove the cake to a serving platter, go ahead and use the parchment liner.
2.  Put the chocolate and butter into a medium sized microwave safe bowl.  Microwave on high for 30 seconds at a time, stirring often, until smooth.
3.  When smooth, stir in the sugar until incorporated.  Let batter cool for 5 minutes.


4.  Mix in the eggs, 1 at a time.
5.  Add in the flour and stir well to combine.  Batter will be dark, shiny, and silky.
6.  Pour batter into prepared pan and bake for about 25 minutes.  The top will be lightly cracked, the edges puffy, and the center of the cake set.  At about 20 minutes, check the cake by lightly jiggling the pan.  If the center jiggles, return it for another 2 minutes and check again.  Repeat until the center only jiggles a TINY bit.
7.  Remove from oven and let cool on a cooling rack in the pan for 15 minutes.  I chose to just leave it in the pan and serve from there, but if you want to remove to a serving platter, just make sure you cool it 15 minutes first.


Serving suggestions:  top with slightly sweetened whipped cream, ice cream, or powdered sugar.  mmmm.


Keep at room temp in plastic wrap up to 3 days.  Refrigerate up to 5 days.  Freeze in plastic wrap and foil for a month.  Defrost at room temperature for 24 hours before serving, if you choose to freeze, still fully wrapped.

Please visit Orangette for the original recipe and directions!  And check out her book.  I love it!

2 comments:

  1. I still haven't tried this though I have made it, for a friend for her B-Day, it was really easy to make. Now I must make one for myself:)

    ReplyDelete
  2. i'm impressed you have a food scale. And i may have to make this. but i really don't want to. :-p

    ReplyDelete

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