Behind the camouflage is this month’s Daring Bakers Challenge – flourless chocolate cake. I needed to put a batch of fondant to some use (I made the fondant earlier for another project that was cancelled). So, I turned the cake into a box full of chocolate. First, I spread the cake with a thin layer of strawberry jam, covered it with sour cream ganache, and then decorated with the fondant. By all means, don’t get me wrong – I’ve never believed that the fondant is a tasty addition. It’s always been considered as a pretty and quite effective storing container (way more air-tight than a cake dome). The fondant was peeled off later and never eaten.
As for the cake, it was good; not great, not the best one I’ve had, but definitely – pretty good. I think, the cake would benefit from more delicate water-bath baking.
The optional part of this challenge was an ice cream to accompany the cake. And I did make a frozen dessert (not exactly the ice cream) to go with the cake. It was roasted strawberry and thyme sherbet. But I have to apologize here, since I’m not posting this recipe now. I’ll do it within a couple of days.
This challenge was hosted by Wendy at wmpesblog and Dharm at Dad – Baker and Chef and the recipe used is an adaptation of Chef Wan’s.
Makes one 8-inch cake, about 16 servings.
For the cake:
- 12 oz semisweet chocolate, roughly chopped
- 1 stick (113 g) unsalted butter
- 4 large room-temperature eggs, separated
Make the cake:
Center an oven rack and preheat the oven to 375F. Generously butter an 8-inch round springform pan with tall sides (2 ½ – 3-inch deep). Line the bottom of the pan with a circle of parchment paper. Dust with flour, knocking out the excess. Butter the parchment. Set aside.
Place the chocolate and butter in a large heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the burner, then set the bowl of chocolate in the hot water. Stir constantly until the chocolate and butter are melted and the mixture is smooth.
In a large, grease-free bowl whip the egg whites until stiff peaks form. But don’t overwhip or the cake will be dry.
With the same beaters beat the egg yolks together. Whisk the yolks into the chocolate mixture. Delicately fold 1/3 of the whipped egg whites into the chocolate mixture, then fold in the rest of the whites.
Pour the batter into the prepared springform pan. Smooth the top. Place the pan onto a cookie sheet or large baking pan and slide into the oven. Bake the cake for 20 minutes or until an instant read thermometer reads 140F. At this point the cake will appear quite loose, only about 1-inch border near the side of the pan will look set. Remove the cake from the oven and cool on a rack before unmolding.
The cake can be made a week in advance and kept, covered, in the refrigerator.
Serve at room temperature.
April 2, 2011 at 3:08 am
I’m so amazed. You’re so good!!! I’m your fan! :)
It’s my dream to do something like that in the future! =)
November 13, 2009 at 11:43 am
Вера, нет слов. Очень красивый сайт, торты просто дивные!
June 26, 2009 at 1:58 pm
Pozdrav iz Srbije.
June 16, 2009 at 10:33 pm
brilliant….a very creative approach….
April 12, 2009 at 6:55 am
This is my second day knowing your blog, and I’m already in love with all your work, and THIS wow! this is awesome! really is!
Also love your pictures… so clean!
March 21, 2009 at 11:33 pm
Prasanthi, thank you!
March 20, 2009 at 12:28 pm
OMG! I almost fainted seeing your creation. Too good to be true…..Its is so beautiful Vera…..
March 10, 2009 at 7:37 pm
Mary, thank you :)
March 9, 2009 at 3:08 am
Holy moly you are an artist! Beautiful.
March 8, 2009 at 11:00 pm
Caitlin, thank you!
March 8, 2009 at 1:47 pm
I agree – fondant was never meant to be eaten, but it sure is beautiful. Sorry you weren’t a huge fan, but your presentation is stunning!
March 6, 2009 at 10:30 pm
Olga, thank you!
Jamala, спасибо огромное за такие слова! До глубины души тронута и весьма польщена :)
March 6, 2009 at 10:56 am
Вера, мне очень трудно быть оригинальной после стольких искренних комплиментов! Я просто скажу, что никогда не видела ничего подобного – это просто нереально красиво! Просто удивительно, как идеально выполнено все…Чудо! Чудо!! Других слов нет..Притом, честное слово, я крайне равнодушна к украшению тортов..Но это, действительно, заставило меня остановиться.
Потрясающе! Вера, вы правда талант!..
March 5, 2009 at 4:56 am
Pretty Cake and looks delicious.
March 4, 2009 at 9:44 pm
Helen, Lori, thank you very much! I’m truly touched!
March 4, 2009 at 5:12 pm
What an artist you are. Its beautiful. Reminds me of something I would see in an add for Laura Ashley.
March 3, 2009 at 9:57 pm
Stunning Vera!…I am speechless…I need to order something and cancel it so you can make another one of these!!
March 3, 2009 at 9:12 pm
Peabody, Lisa, Margaret, Jo, Jude, thank you very much!
March 3, 2009 at 8:36 pm
This is so amazingly put together. Wow is all I an say.
March 3, 2009 at 6:28 pm
This is absolutely gorgeous. I am totally lost for words.
March 3, 2009 at 11:18 am
FAntastic!! Wow!! I am speechless!!
March 3, 2009 at 8:37 am
How gorgeous is this?? Absolutely perfectly beautiful.
March 3, 2009 at 1:01 am
Wow! How cool is that.
March 2, 2009 at 9:33 pm
Thank you, everyone, for stopping by and leaving a comment! There are no enough words to say how good it makes me feel :) Thanks a lot!
March 2, 2009 at 7:09 pm
Oh my, Vera! This is daring beyond belief … amazing amazing amazing!!!
March 2, 2009 at 6:44 pm
You are a genious Vera!! I can’t believe how awesome this is! Congratulations!!
March 2, 2009 at 6:36 pm
What a beautiful cake!
March 2, 2009 at 1:08 pm
Stunning!! Well done!
March 2, 2009 at 11:20 am
Wow, this is so impressive!!
March 2, 2009 at 10:50 am
Stunning. I don’t know many people who have extra fondant just sitting around!
March 2, 2009 at 9:39 am
Oh my gosh! You are amazing!
March 2, 2009 at 9:29 am
Excuse me while I scrape my jaw up off of the floor! That is one of the most stunning cakes I’ve ever seen! Really! Just stunning! And, an incredibly creative idea, too.
March 2, 2009 at 6:49 am
Vera, stunningly gorgeous! I think this is the first challenge this month where I’m not looking at the cake but the box!!
How do you do this, every time?
You are indeed very gifted.
March 2, 2009 at 2:35 am
It looks amazing. I can’t stop looking at the photos…:)
you are a true artist.:)
March 2, 2009 at 1:17 am
Hi Vera, I’ve never left a comment on any food blog before, and I don’t blog myself. Landed up here through some links a week ago, and I find myself coming back to see this wonderful creation of yours — I think it takes “food” to a different level. Absolutely glorius!
March 2, 2009 at 12:32 am
Wow! Lovely presentation. I didn’t think for a moment in a decorated Valentino cake but yours turned out really great.
March 1, 2009 at 11:05 pm
I’m not a huge fan of all over fondant cakes, but this is just stunning!
March 1, 2009 at 9:54 pm
Just beautiful. Turning a simple flourless chocolate cake into a masterpiece. BY the way, awesome coconut scones. This sounds so scrumptious, i can’t wait to make them.
March 1, 2009 at 7:38 pm
March 1, 2009 at 7:30 pm
I am completely speechless- you are a wizard with fondant!
March 1, 2009 at 7:17 pm
Incredibly creative! Great job on this month’s challenge!
March 1, 2009 at 6:51 pm
wow, that fondant work is amazing!!!
by the way, Vera is my mom’s name ;)