You wouldn’t think that it would take 15 eggs, and 27 ounces of bittersweet chocolate to create this beauty. But yours truly isn’t like everyone else. You see, it took me THREE attempts at this cake. But I learned quite a bit. I learned that the whipped egg whites will be clumpy when added to this, and they need to be mixed in well (not just “folded”), else the final product will be quite bumpy. I learned that if the oven gets too hot, the top (crust) of the cake (which ends up as the bottom) will rise above the cake innerds, and when the cake settles as it comes out of the oven, you’ll get a crackly, crumbly mess to contend with. No fun. The third attempt still had a bit of a crackly crust, but I dealt with it, and allowed it to cool to room temp while upside-down.

The optional glaze is never optional in my opinion. If there’s ever the choice to add more chocolate, it should be done. Happily. (duh). I was happy to make the cake three times, because it gave me time in the kitchen and I was able to really focus on getting it right a second and a third time. Now let’s take a moment to recognize the reason WHY I did this three times. This is the 2/19 edition of Tuesday’s with Dorie and I was thrilled to do it, as this was my first with the group. The recipe is Almost Fudge Gateau, chosen by Nikki. Anything that is described as ‘almost fudge’ has my full attention. So now onto flavor… It is out of this world good. So chocolately, but not too too sweet. I think the coffee in the recipe cuts down the sweetness factor some and makes it just perfection. The center doesn’t set up like a true cake (only 1/3 cup flour in recipe) but it is, not ironically so, almost like fudge. Just much chewier and lighter, yet still dense. The recipe called for two tablespoons of coffee or water, and I did a tablespoon of espresso and a tablespoon of water. The first (failed) attempt, I did two tablespoons of espresso, and it was too coffee-strong. The mix of the two was just right. Not resembling espresso, but definitely making the chocolate flavor more intense and complex. I definitely recommend this. Just not three times. Don’t follow in my footsteps - get it right the first time! My hubby is out of town, and I’ve set aside a slice for him to try when he gets home. So as not to leave something this irresistible around the house, I’m bring the rest of the cake to work. The can definitely use the calories more than me! Thank you, Nikki, for suggesting this. After three attempts, I feel like I could do this successfully again, and I plan to! This is excellent!!

Here’s the recipe!

Almost-Fudge Gâteau

5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water
1/3 cup all-purpose flour
Pinch of salt
For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped
½ cup heavy cream
2 teaspoons light corn syrup

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform 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 or other large 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 the chocolate and butter are melted; the sugar may still be grainy, and that’s fine. Transfer the bowl to the counter and let the mixture sit for 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 hold 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 butter into the pan and jiggle the pan from side to side a couple of times to even the batter.

Bake for 35 to 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 come out just 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 gently 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 the parchment paper. Invert the cake onto another rack and cool to room temperature right side up. As the cake cools, it may sink.

To Make the Optional Glaze:

First, turn the cooled cake over onto another rack so you’ll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.

Put the chocolate in a small heatproof bowl.

Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small sauce pan. 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. Don’t worry if the glaze drips unevenly down the sides of the cake – it will just add to its charms. Allow the glaze to set at room temperature or, if you’re impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.