8 May 2009
Dutch Chocolate Cake with Bittersweet Chocolate Ganache and Port-infused Mixed Berry Coulis
Posted by sharon under: Cakes & Tarts; Mother's Day .
Decadent and chocolate-y, Dutch chocolate cake really hits the spot for an afternoon tea party or as a sublime ending to a meal. The port-infused mixed berries just add that extra touch that is redolent of an European tea room. Pure magic!
Ingredients
Batter
1 cup all-purpose flour
½ teaspoon salt
¼ cup Dutch-process cocoa powder (see CHEF’S NOTE)
2 ½ teaspoons baking powder
1 cup granulated sugar
4 large eggs, separated
½ cup safflower or vegetable oil
1 teaspoon vanilla bean paste or vanilla extract
1 tablespoon brandy
1 teaspoon espresso powder, or 1 teaspoon strong coffee
½ cup boiling water
Simple syrup
½ cup granulated sugar
½ cup water
½ teaspoon vanilla extract
1 teaspoon brandy
Chocolate Ganache
½ cup heavy (double) whipping cream
8 ounces good quality bittersweet chocolate (60% cocoa)
To make the cake:
1. Lightly grease a 9 x 13-inch cake pan. Preheat oven to 325 degrees F. Sift together the flour, salt, cocoa powder and baking powder.
2. In a separate bowl, beat together yolks and sugar until creamy and pale yellow in colour. Add the oil, bean paste or extract and brandy and blend well. Add the flour in small increments at a time, beating well after each addition.
3. Dissolve the espresso powder in the boiling water and add to flour mixture. Beat until well blended. Beat egg whites until stiff and fold into batter.
4. Pour into pan and bake for 45-50 minutes or until a cake tester inserted in cake comes out clean. Cool for 5 minutes. Remove from pan and allow to cool completely on a cake rack.
To make the syrup
In a small saucepan over low heat combine sugar and water and stir until sugar has completely dissolved. Bring to a boil for 1 minute. Remove from heat and add extract and brandy and stir until well blended.
To make the ganache:
In a double boiler, or in a heatproof bowl over boiling water (don’t let the bowl touch the water), melt the chocolate in the cream until smooth. Drizzle the warm ganache over the cooled chocolate cake and served with the berry coulis.
To assemble the cake:
1. Brush generous amounts of the simple syrup on the cake.
2. Drizzle the warm ganache over the cake.
3. Spoon some of the berry coulis onto each plate and top with a slice of cake.
CHEF’S NOTE
Dutch-process is the ideal cocoa powder to use in this recipe. It is usually used in chocolate cake recipes containing baking powder (as opposed to baking soda). It is less acidic than natural cocoa powder (typically used with baking soda). Dutch-process is smoother and mellower in flavour as well as darker and redder in colour. Though not the same quality as Dutch-process, store-bought cocoa powder may be used in a pinch. Dutch-process cocoa powder is available in specialty bake stores or online at bakerscatalogue.com
Port-infused Mixed Berry Coulis
2 teaspoons arrowroot or cornstarch (cornflour)
2 small packages frozen mixed berries
1/2 cup fine ruby port
1/2 cup water
1/2 cup granulated sugar
Pinch of salt
To make coulis:
1. Blend the arrowroot and enough water to make a smooth paste (slurry).
2. Stir to dissolve the port, water, sugar and salt over medium flame. Bring to a boil and add the arrowroot slurry. Cook for a further 1 minute, stirring continuously to prevent lumps from forming. Cool completely.
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