Chocolate Intensity Multiplied

chocolate-intensity-21This past Tuesday was my friend Jodi’s birthday.  I knew I wanted to make something special for her but wasn’t sure what to make.  Cheesecake? Cake cake? Cookies? Cupcakes?  Ah, so many choices.  When I asked Jodi to name her favorite dessert she was speechless.  I mean, if someone asked you to name your favorite dessert you would probably freeze too!  So many decisions.   Mine, however, is a toss up between hazelnut tiramisu and dark chocolate.   She did mention that she loved molten chocolate lava cakes as well as anything else that was chocolate…any kind of chocolate…and that she was not allergic to anything.  Sweet!  This left me total freedom.

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I set out to search for a new recipe.  While I knew of many tried and true, delicious desserts, I was having the hardest time deciding on one.  First I was going to make a chocolate bourbon pecan cheesecake.  Then I decided that I wanted to make a layer cake and decorate it.  Ok, scratch that.  What about take mini lava cakes to her house and baking them on the spot?  Too messy.  So after reading many cookbooks and cake books, I decided upon this recipe.  Chocolate Intensity.  Yes it lives up to the name.  Here is where my problem begins.  I can’t leave a recipe alone. Nor can I ever make a recipe EXACTLY as the recipe states.  I ALWAYS change something no matter what I make.  Don’t ask me why, I just do.

chocolate-intensity

This chocolate intensity cake is now multiplied because it is THAT intense.  While most chocoholics would probably say that they could eat an entire cake, I beg to differ.  I AM a chocoholic and after just a few bites of this rich cake I am satisfied.  It is rich and dense but not sickening sweet.  It is creamy and smooth almost like a chocolate cheesecake, but it is not.  Definitely add the bourbon to the ganache.  Just trust me it is that good. This cake is also best served right from the refrigerator with a glass of ice cold milk.  With the addition of toasted pecans and golden caramel in the ganache this makes for one sexy cake.

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While this cake is definitely perfect to save for a special occasion, it is also too good to wait to make.  Make it as soon as you can.  This is that cake that will have people talking and asking for the recipe…or maybe just moaning with ecstasy!

Chocolate Intensity Cake

Makes one 9″ cake
Ingredients
8 ounces bittersweet chocolate, finely chopped (I used Ghiradelli)
12 ounces (3 sticks) unsalted butter, cut into small pieces, preferably softened
1 cup granulated sugar
1/2 cup brewed coffee (I used hot water and espresso powder)
6 large eggs
1 tsp vanilla extract
1/8 tsp salt
Method
Preheat oven to 350º F
Butter the bottom and sides of a 9-inch round cake pan. Line the bottom with a parchment round and butter the parchment.

Place chopped chocolate in a large bowl.  Set aside.

In a saucepan over medium-high heat combine butter, sugar and coffee until the butter has melted and the mixture is boiling. Turn off heat.  Gently pour the hot mixture over your chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the mixture is smooth.

In a medium bowl, whisk the eggs vigorously until blended. Add in the vanilla and salt.  Stir.  Slowly temper 1/2 cup of hot chocolate mixture into eggs, whisking constantly. Add the egg mixture to the hot chocolate mixture and whisk to combine well.  Tempering gradually will prevent from scrambling your eggs.

Strain the chocolate batter through a fine wire mesh sieve then pour batter into prepared pan. Set cake pan in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the cake pan. Bake for 35-45 minutes, until the center is shiny and set but still a bit jiggly. Transfer cake pan to a cooling rack and cool for 20 minutes.

Run a thin knife around the edge of the pan to loosen the cake. Place a cardboard round on top of the pan and invert the cake onto it. Remove pan and carefully remove the parchment paper. Refrigerate the cake for at least 2 hours before glazing with chocolate ganache.

Chocolate Bourbon Ganache

makes enough to cover one 9″ cake
6 ounces bittersweet chocolate, finely chopped
2/3 cup heavy whipping cream
2 tsp bourbon

Method

Place chopped chocolate in a medium bowl.

In a small saucepan, bring the cream to a boil. Remove pan from heat and add the chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth. Gently stir in the bourbon. Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.

To glaze the cake:

Place the chilled cake, still on the cake round, on a wire rack set over a baking sheet. Slowly pour the hot glaze onto the center of the cake. Smooth the glaze over the top and sides, letting the excess drip onto the baking sheet.

Refrigerate the cake before adding the topping.

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Chocolate Caramel Bourbon Pecan Topping
1 cup pecans, coarsely chopped and toasted
6 ounces heavy whipping cream
4 ounces milk chocolate, finely chopped
4 ounces bittersweet chocolate, finely chopped
1/4 cup MEC3 caramel topping, or any other caramel topping
2 ounces bourbon
Method
Combine chocolate in a medium bowl.  Set aside.
In either a saucepan over medium heat or in a microwave safe bowl, heat cream to a boil.  Pour cream over chocolate and let stand 1 minute.  Whisk together chocolate and cream until mixture is combined.  Whisk in caramel topping and bourbon until blended.  Fold in chopped, toasted pecans.
Gently pour mixture on top of chilled cake.  Spread out topping as desired.
Refrigerate cake at least 2 hours before serving. Slice with a hot knife for “clean” edged pieces.
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Cake and ganache source: The Cake Book
Chocolate Caramel Bourbon Pecan Topping Source: Original Recipe
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4 Responses to “Chocolate Intensity Multiplied”


  1. 1 Erin March 13, 2009 at 9:07 pm

    That sure is intense! It looks great!

  2. 2 Lil nicki March 14, 2009 at 7:09 pm

    That looks delicious!

  3. 3 mama nicki March 29, 2009 at 7:36 pm

    wow its gluten free isn’t it? how much espresso powder to the 1/2 cup hot water?

  4. 4 lil nicki May 15, 2009 at 12:27 am

    Hey Mia! Haven’t looked at your yummy stuff in a while! Mmmmmmm this looks goooooddddddddd! lol


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