Tuesdays With Dorie~ Almost Fudge Gateau

I have been admiring the weekly dishes of the Tuesdays with Dorie Group . Each week the group bakes a recipe (chosen by a different member each week) while baking through Baking: From My Home to Yours by Dorie Greenspan . This week is my first go at it, I LOVE the book and can't wait to bake as many of the delicious dishes as I can keep up with. This weeks recipe was chosen by Nikki of Crazy Delicious.



I made this on Sunday afternoon and aside from my eggs being a little annoying to deal with, I think the prep went really well. I baked it for 40 minutes, which I think was just a minute too long, as the knife came out clean and not "streaked with chocolate".

Visit all the fabulous Gateau's made by the growing members of TWD by clicking HERE
I wasn't sure if I was going to make the glaze or not and before I knew it, I realized it was after 10pm, and I wanted to taste it, so I just topped mine with some powdered sugar.



Almost Fudge Gateau
By: Dorie Greenspan
p 218-219 of Baking: From My Home to Yours by Dorie Greenspan

5 large eggs
9 oz coarsely chopped bittersweet chocolate
1 cup sugar
5 T. unsalted butter, cut into chunks
2 T. coffee or water
1/3 cup all-purpose flour
pinch of salt

For the Glaze (optional)
4 oz coarsely chopped bittersweet chocolate
1/2 cup heavy cream
2 tsp. light corn syrup

Center a rack in the oven and pre-heat to 350. Butter a 9-inch spring form pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or a silicone mat.
Separate the eggs putting the whites in a mixer bowl and the yolks in a small bowl.
Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar, butter and coffee. Stir occasionally until chocolate and butter are melted; the sugar may be grainy, but that is fine. Transfer the bowl to the counter and let stand 3 minutes.
Using a rubber spatula, stir in the yolks one by one, then fold in the flour.
Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they form firm but glossy peaks.
Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the batter into the pan and jiggle the pan from side to side a couple of times to even the batter.
Bake for 35-45 minutes, or until the cake has risen evenly (it might rise around the edges and you'll think it's done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn't shimmy when tapped; a thin knife inserted into the center should be slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes. Run a blunt knife around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and parchment paper. Invert the cake onto another rack and cool to room temprature right side up. As the cake cools, it may sink.

To Make the Optional Glaze:
4 oz. bittersweet chocolate
1/2 cup heavy cream
2 tsp. light corn syrup

Turn the cooled cake onto another rack so you'll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment paper or wax paper to catch any drips.
Put the chocolate in a small heatproof bowl. Melt the chocolate over a pan of simmering water, the chocolate should be just melted and only warm, not hot. Meanwhile bring the cream to a boil in a small saucepan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup. Pour the glaze over the cake and smooth the top with a long metal icing spatula...."

I got lazy and just topped it with some powdered sugar- this was SOOO good though it is moist and rich and fantastic all by itself.

I am so happy to be part of the fabulous TWD group and can't wait for next week~