Last week was my birthday...On April Fools Day to be exact!
And it really doesn't matter what country I travel to... every one of them celebrates April 1st with jokes!!
The origins of April Fools day are quite obscure. But the consensus seems to be that the change from the Julian calendar to the Gregorian calendar in 1582 started all the jokes. In France particularly, since King Charles IX changed the first day of the year from April 1st to January 1st. People who refused or could not remember the new first day of the year were called April Fools.
But enough about history. Let's talk cake!! Birthday Cake!!!
Last year my daughter Julie made a cake so delicious that I asked for it again this year! There is no flour but plenty of chocolate!!!
Julie's Chocolate Birthday Cake
3 Tbsp Butter
6 oz bittersweet chocolate, at least 64%
6 large eggs at room temperature
3/4 cup sugar
1/4 tsp coarse salt
1 tsp vanilla extract
Preheat the oven to 350F.
Butter bottom and sides of a spring form pan. Line the bottom with parchment paper and butter it.
Melt the butter and chocolate in a heatproof bowl set over simmering water.
In the bowl of an electric mixer fitted with the whisk, beat the egg yolks, half the sugar until light and fluffy. Add the salt and beat for another minute. Add the vanilla extract and the chocolate butter mixture and beat for another minute.
In another bowl, with the whisk of the electric mixer, beat the egg whites until foamy. Slowly add the remaining sugar and beat until stiff peaks form.
Fold the whites into the chocolate mixture, taking care not to deflate the batter.
Pour the batter into the prepared pan and bake for about 40minutes, until set.
Remove from the oven and let cool in the pan. The cake will deflate...this is normal!!!!!
Transfer to a serving plate: remove the sides of the pan and slide the cake off the bottom, carefully. Try to remove the parchment paper with the help of a spatula.
You can try and make a sauce to go with it, either chocolate, raspberry or a vanilla custard. It is also delicious as is!
Chocolate sauce:
3 oz bittersweet chocolate
2 Tbsp butter, salted
1/3 heavy cream
1/4 cup sugar
Place the chocolate and butter in a heatproof bowl.
Bring the cream and sugar to a boil. Pour over the chocolate and butter and let melt without mixing. After a few minutes, whet the chocolate has melted, whisk well and serve with t he cake, either warm ot at room temperature.
3 Tbsp Butter
6 oz bittersweet chocolate, at least 64%
6 large eggs at room temperature
3/4 cup sugar
1/4 tsp coarse salt
1 tsp vanilla extract
Preheat the oven to 350F.
Butter bottom and sides of a spring form pan. Line the bottom with parchment paper and butter it.
Melt the butter and chocolate in a heatproof bowl set over simmering water.
In the bowl of an electric mixer fitted with the whisk, beat the egg yolks, half the sugar until light and fluffy. Add the salt and beat for another minute. Add the vanilla extract and the chocolate butter mixture and beat for another minute.
In another bowl, with the whisk of the electric mixer, beat the egg whites until foamy. Slowly add the remaining sugar and beat until stiff peaks form.
Fold the whites into the chocolate mixture, taking care not to deflate the batter.
Pour the batter into the prepared pan and bake for about 40minutes, until set.
Remove from the oven and let cool in the pan. The cake will deflate...this is normal!!!!!
Transfer to a serving plate: remove the sides of the pan and slide the cake off the bottom, carefully. Try to remove the parchment paper with the help of a spatula.
You can try and make a sauce to go with it, either chocolate, raspberry or a vanilla custard. It is also delicious as is!
Chocolate sauce:
3 oz bittersweet chocolate
2 Tbsp butter, salted
1/3 heavy cream
1/4 cup sugar
Place the chocolate and butter in a heatproof bowl.
Bring the cream and sugar to a boil. Pour over the chocolate and butter and let melt without mixing. After a few minutes, whet the chocolate has melted, whisk well and serve with t he cake, either warm ot at room temperature.
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