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i never get enough time in this home

especially in front of the fire

(nor in the kitchen)

first time making Tartine's Chocolate Souffle Cake
 ((  !  ))

Ingredients:

3/4 c walnuts or pecans, lightly toasted and finely chopped

3/4 c + 1 tbsp unsalted butter

14 oz bittersweet chocolate, chopped

7 large eggs

3/4 c + 2 tbsp sugar

1/4 tsp salt

for ganache topping:

4 oz bittersweet chocolate, chopped

1/2 c heavy cream

Kitchen Notes:  The success of this cake depends on two things.  First, you must incorporate air into the egg yolk and sugar mixture, whipping them to a thick ribbon, or the cake will not have the correct light texture when it is baked.  Second, you must be careful not to overbake the cake, or it will turn out dry.  Many cooks are inclined to turn the mixer to high speed for beating egg whites to stiff peaks.  But you will find that if you whip whites on medium speed and take a little longer, the whites will have a tighter, more stable structure and have fewer large, irregular air pockets.

Preheat the oven to 325.  Line the bottom of a 10-inch springform pan with 3-inch sides with parchment paper cut to fit exactly.  Evenly distribute nuts over the bottom of the pan, then gently shake the pan back and forth to fill in any gaps.  In a small saucepan, melt the butter over medium heat and then add the chocolate.  Stir as the chocolate melts, blending it with the butter.  Remove from the heat and set aside.

(recipe continued on next page)

 

Separate the eggs, placing the yolks and whites in separate mixing bowls.  Add half of the sugar to the egg yolks.  Using a mixer fitted with the whisk attachment, beat the yolk mixture on high speed until light, fluffy, and the mixture triples in volume and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface 4 to 5 minutes.  Using a rubber spatula, fold the chocolate mixture into the egg yolks.  Don't worry about the mixture being perfectly blended in at this point because you will be folding in the whites next.

Using the mixer, beat the egg whites on medium speed until soft peaks form.  Add the rest of the sugar and the salt and beat until the whites hold medium-stiff, glossy peaks.  Stir one-third of the whites into the chocolate-yolk mixture to lighten it, and then gently fold in the remaining whites just until no white streaks are visible.  Immediately turn the batter into the prepared pan.

Bake until the top of the cake is no longer shiny, being careful not to let it "souffle" (puff up and expand beyond its original volume), 30 to 40 minutes.  Let cool completely in the pan on a wire rack.  As the cake cools, it will become firmer.  Cover and refrigerate until well chilled, at least 3 hours or for up to overnight.

For the ganache topping, remove the cake from the refigerator, uncover it, and let it sit on the countertop for about 15 minutes to warm up just a bit before you top it.  To make the ganache, place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan and bring to just under a boil.  Pour the cream over the chocolate.  Let the mixture sit for about 2 minutes without stirring until the chocolate melts, and then stir gently with a rubber spactula (so as to incorporate as little air as possible) until smooth.  Pour the ganache over the cake, and tilt and turn the cake pan to cover the top evenly.  The cold temperature of the cake will help the ganache set up.  When the chocolate is set, after about 20 minutes, run a thin knife blade around the inside edge of the pan to loosen the cake sides.  (Or you can instead wrap a damp, warm towel around the pan sides, or use a kitchen torch to warm the metal; both will loosen the cake sides.)  Relsease and lift off the pan sides.  Using a wide metal spatula, transfer the cake to a serving plate, if using, or leave it on the pan base.

Serve the cake cold or at room temperature.  If served cold, slice the cake with a warm knife (have a tall container filled wit very hot water for dipping the knife before each cut and a towel to wipe the knife clean after each cut).  If you prefer to serve the cake a little warmer, it will have a lighter, more mousselike consistency, which is more difficult to cut but delicious nonetheless.  It will keep in the refrigerator for up to 1 week.  Wrap it will for storage; chocolate absorbs refrigerator odors more readily than most other ingredients do.