Chocolate Cloud Cake

"And the things that come to those that wait may be the things left by those that got there first."

"Hey dude - this tricolor fusilli is fucking outrageous!"

Steven Tyler- Aerosmith 

My summer vacation is over. The kids are back in school, and i am back to my REAL job. Sadly, this leaves very little time for baking and blogging. My time limited to weekends only, (unless there is a special occasion during the week) and i can muster the strength after my work day. 

My daughter has ( once again) requested a chocolate cake. Thankfully, i have enough dutch processed  cocoa powder to whip up the most beautiful chocolate " sand" storm ( thanks to my shopping trip to Restaurant Depot) and a large 11# block of  Callebaut (50% Couverture) that never had the pleasure of landing on my toe, before i painstakingly chopped it up and stored away. 

I first saw this recipe on the new Cooking Chanel. I was hesitant at first if i could deviate away from the behemoth known as The Food Network.  The Cooking Channel is full of dated material , with a few famous and un famous hosts.  Old Food Network shows from the late 1990's, early 2000's and I think Food Network Canada? Really? Anyway, it is a nice break from seeing Keegan and Kerry with her headband
.

I thought i had found the perfect chocolate cake recipe,beranbaum-and-payard-collide- but i guess i could always use another. This one is from an old episode by Tyler Florence, on the Cooking Channel.

this Tyler

not this Tyler

Bittersweet Chocolate Cloud Cake

Recipe courtesy Tish Boyle

Show: Tyler's Ultimate Episode: Chocolate Dessert

Yield: 6 to 8 servings

Ingredients 

• 1 1/3 cups sugar, divided
• 3/4 cup freshly brewed coffee
• 7 ounces bittersweet chocolate (62 percent) finely chopped  I used 50%
• 2/3 cup Dutch-processed cocoa powder
• 1/4 teaspoon salt
• 1 tablespoon cognac   I used Hennessy
• 3 large eggs, separated plus 3 egg whites
• 1/3 cup cake flour
• 1/4 teaspoon cream of tartar
• Chocolate Glaze, recipe follows

 

Directions

Preheat oven to 350 degrees F and position rack in the center.

Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch spring form pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.

Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the  3 egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.

In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.

Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.

Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.

Chocolate glaze: 

6 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

2 tablespoons honey

Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened. 

 

The result--> soft, light, Very light!  chocolaty goodness. The cognac gives a nice "back note"to the cake. An added subtle depth. I wonder how another liquor would do in it's place..such as , Grand Marnier or a Chambord? 

My only dilemma is I love BOTH cakes, so when I need a "go to " chocolate cake ..which do  I choose? A dilemma i love to have :) 

bust a grub!