Friday, September 6, 2013

Rosie Makes A Birthday Cake For Daughter Hawthorne.

Last weekend, we celebrated Mr. Hawthorne's birthday
and all the Little Hawthornelets were home.

 When it was Daughter Hawthorne's birthday last month,
she wasn't at home
(She got a !JOB!),
so I made her a belated birthday cake -
a fudgy, dense, flourless chocolate cake.

Flourless Chocolate Cake
2 sticks unsalted butter, cut into cubes
8 oz.  bittersweet chocolate
8 oz. semisweet chocolate
8 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp salt
3 TB ground coffee, dissolved in 1/4 cup hot water

Heat oven to 325°.
Butter a 9-inch springform pan
and line bottom with a parchment round.
Cover pan underneath and along sides with foil
and set in a roasting pan.

Combine chocolate, butter, and dissolved coffee
in a bowl set over simmering water.
Melt, stirring constantly, until smooth and creamy.

Combine eggs, sugar, vanilla, and salt
in a large bowl and beat until frothy and doubled in size.
Fold 1/3 of the egg mixture into chocolate mixture.
Repeat twice.

Pour batter into prepared springform pan.
Pour boiling water into the roasting pan
to come halfway up the sides.
Bake about 40-45 minutes,
until edges are just beginning to set.
Remove from roasting pan and cool on wire rack.
Remove foil, cover, and refrigerate overnight.

Invert cake onto a plate.
Remove parchment paper and reinvert onto serving platter.

When I'm in a hurry,
 I help my cold eggs come to room temperature
by letting them sit in hot tap water.

Combine chocolates, butter, and dissolved coffee
in a bowl set over, but not touching, simmering water.

Stir until smooth and creamy.

8 eggs at room temperature.
Start a-whuppin'.

You want light, frothy eggs, doubled in bulk.

Fold in a third of the eggs into the chocolate mixture.
Fold it in.
Repeat twice.

Fold until just combined.

Pour boiling water halfway up the sides.

Bake 40-45 minutes, until edges are beginning to set.

I decorated with chocolate curls.

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