eat in my kitchen

To cook, to bake, to eat and to treat.

Tag: chocolate cake

The juiciest Rhubarb Chocolate Cake

Rhubarb Chocolate Cake

The amount of recipes I’ve been creating by request in the past few months could almost fill another book. My mind had to come up with all sorts of sandwiches, roasts, seafood dishes, salads, and cakes, which to be honest, is one of the most satisfying things I do amongst all the fields that I’ve worked in since I started my blog. I love to write and take food photos, but there’s something very calming and, at the same time, very exciting about creating recipes. Re-thinking culinary traditions, playing with old and new combinations and various ingredients in my head until a whole dish finally comes to the table is my true passion. It’s one of the few things that never pressures me, it comes out so easily that I wouldn’t dare to call it work.

Working on so many new creations at the same time has one side effect: I have to remind myself to keep it simple – my personal kitchen mantra. I tend to go further and further, adding more and more ingredients, and forgetting that kitchen magic often lies in the little details. A small change can add a completely new quality to a dish, like to my chocolate cake – or the darkest Gâteau au Chocolat. It’s a good cake, with chocolaty depth and a moist texture. As in all of my baked treats, I prefer chocolate over cocoa powder, taste and texture is what I’m after when I want to satisfy my chocolate cravings. Back to my cake, there was no need to improve on this formula, it’s just right, but I’ve been wanting to bake a rhubarb cake for days so I just combined the two. I added so much rhubarb to my dark loaf cake that it ended up being the juiciest and fruitiest chocolate cake I ever baked – with a slightly sweet-sour note.

A short note: I let the loaf cool for just a few minutes before I cut it – I was too impatient – but I recommend letting it cool completely, otherwise it’s a little too fudgy. So be patient, let it cool, and enjoy! For my Gâteau au Chocolat, I used very dark chocolate (99%), however, for this rhubarb chocolate cake I would go for a lighter one, 55% was my chocolate of choice.

Rhubarb Chocolate Cake

 

Rhubarb Chocolate Cake

Rhubarb Chocolate Cake

Serves 6

trimmed rhubarb 450g / 1 pound
dark chocolate (about 55%) 150g / 5 ounces
butter 150g / 2/3 cup
organic eggs 4
a pinch of salt
plain flour 130g / 1 cup
ground cinnamon 1 teaspoon
ground cardamom 1/2 teaspoon
granulated sugar 180g / 3/4 cup plus 2 tablespoons

For the top of the cake, cut 5 thin long pieces of rhubarb, about 25cm / 10″ long. Cut the remaining rhubarb into 2cm / 3/4″ long pieces.

Set the oven to 180°C / 360°F (preferably convection setting) and butter a 11 x 25cm / 4 1/2 x 10″ loaf pan.

In a medium saucepan, melt the chocolate and butter over low heat, whisk well, and let cool for a few minutes.

Whisk the egg whites and salt until stiff.

Combine the flour, cinnamon, and cardamom.

Mix the egg yolks and sugar until light yellow and thick, then whisk in the chocolate-butter mixture. Using a wooden spoon, stir in the flour mixture and mix until well combined, then gently fold in the beaten egg whites. Fold in the shorter rhubarb pieces and scrape the batter into the buttered pan. Arrange the long rhubarb pieces on top of the cake and bake for about 75 minutes (slightly longer if using a conventional oven) or until the cake is golden brown and firm on top. If the top of the cake gets too dark, cover it loosely with aluminium foil. Check with a skewer, it should come out almost clean. Let the cake cool completely for a couple hours before you take it out of the pan.

Rhubarb Chocolate Cake

 

Rhubarb Chocolate Cake

 

Rhubarb Chocolate Cake

 

Rhubarb Chocolate Cake

 

rhubarbchocolatecake13

 

rhubarbchocolatecake11

 

rhubarbchocolatecake12

The darkest Gâteau au Chocolat

Chocolate Gateau

99% dark chocolate – I went for the darkest Swiss chocolate I could find for my petit gâteau! For months I’ve had this cake on my mind, dark, moist and rich, an adult cake that combines the best of a luscious mousse au chocolat and a tender cake. So often I’ve enjoyed this bitter sweet at French patisseries or as a dessert with whipped cream melting on top in one of Paris’ pretty bistros in the hidden side roads.

This treat doesn’t need many ingredients but the few should be of exquisite quality, especially the chocolate. Sometimes this gâteau is dusted with icing sugar but I don’t like to hide its honest dark beauty under a layer of blank white. I also don’t see the sense of using one of the best chocolates to blur down its complex taste by using cheap sugar. So my gâteau stays naked! Spiced with a little cinnamon and cardamom, its a rich composition perfect for desserts or for Sunday afternoon tea time, my favourite! I had a few slices with a cup of Darjeeling and it was heavenly!

Chocolate Gateau

 

Chocolate Gateau

 Gâteau au Chocolat

For a 20cm / 8″ springform pan you need

dark chocolate (at least 70% cocoa, preferably 99%) 150g / 5.5 ounces
butter 150g / 5.5 ounces
organic eggs 4
sugar 180g / 6.5 ounces plus 1-2 tablespoons for the whipped cream
plain flour 120g / 4.5 ounces
cinnamon 1/8 teaspoon plus a pinch for the whipped cream
cardamom 1/8 teaspoon plus a pinch for the whipped cream
a pinch of salt
heavy cream 200g / 7 ounces, for the topping

Set the oven to 180°C / 360°F (fan assisted oven) and line the springform pan with parchment paper.

In a sauce pan (or a bain-marie), melt the chocolate and butter and let it cool off for a few minutes.

Whisk the egg whites with the salt until stiff.

Combine the flour with the cinnamon and cardamom.

Mix the egg yolks and sugar until light and fluffy and stir in the chocolate/ butter mixture. Stir in the flour/ spice mixture with a spoon before you gently fold in the stiff egg whites. Put the dough into the lined springform pan and bake for about 30 minutes or until the cake is done. Check with a skewer, it should come out clean. Let the cake cool for a few minutes before you take it out of the springform pan and serve with with the spiced whipped cream.

Whip the cream with sugar, cinnamon and cardamom and season to taste.

Chocolate Gateau

 

Chocolate Gateau

 

Chocolate Gateau

 

Chocolate Gateau

My favourite Chocolate Marble Cake

Marble Cake

My favourite marble cake needs 6 eggs to turn into a bundt cake so fluffy and juicy, light and enjoyable that I just can’t stop eating it. Most of the time I just sprinkle it with icing sugar but some days ask for more. When I’m in a chocolaty mood I cover it in a crunchy layer of bittersweet chocolate.

This cake is so simple but whenever I hold a slice of it in my hand and take the first bite I ask myself why I don’t bake it more often. It’s a typical childhood cake, a birthday party classic which had to be on every coffee table. It’s also the cake my mother used to bake for my own special day. In the morning, I used to find it on my birthday table together with all my presents and it always had my name and age written on it, with colourful smarties pushed into the glossy chocolate. Two year’s ago I baked it for the first time for our godchild’s first birthday, with smarties of course to continue the tradition.

Marble Cake

 Chocolate Marble Cake

For a 23cm /  9″ bundt pan you need

butter 200g / 7 ounces + 1 tablespoon for the chocolate glaze
sugar 250g / 9 ounces
a pinch of fresh vanilla
organic eggs, seperated, 6
a pinch of salt
milk 100ml
plain flour, sieved, 300g / 10.5 ounces
baking powder 3 teaspoons
cocoa powder 30g /1 ounce
bittersweet chocolate 200g / 7 ounces, for topping
bread crumbs to sprinkle the pan

Set the oven to 180°C / 355°F (fan-assisted oven). Butter a bundt pan and sprinkle with bread crumbs.

Whisk the egg whites with the salt and 1 tablespoon of the sugar till stiff.

Combine the flour and baking powder in another bowl.

In a big bowl, mix the butter, sugar and vanilla till fluffy. Add the egg yolks and continue mixing till thick, creamy and light yellow. Add the milk and mix until well. Fold the egg whites and the flour with a wooden spoon gently into the butter and egg mixture, alternating, 1/3 at a time, combining well in between.

Scrape half of the dough into the bundt pan and stir the cocoa powder into the remaining batter. Dollop the dark batter on top of the light one and swirl with a small fork through the 2 batters, carefully, from top to bottom pulling slowly all the way around the pan. Don’t over mix the different batters to keep the marble pattern.

Bake for 40 minutes or until golden and spongy. Check with a skewer, it should come out clean. Let the cake cool for 2-3 minutes before you turn it around onto a wire rack to cool completely.

Melt the chocolate and mix in 1 tablespoon of butter, let it cool for 2 minutes before you drizzle it over the cake. Spread it or leave it sprinkly, as you like.

Marble Cake

 

Marble Cake

 

Marble Cake

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