Sunday, August 28, 2005

Gâteau de Chocolat café et rum

We had a games night after cell group yesterday. The first couple hours of solemness quickly shifted to a few more comprising of fellowship over dinner and then whacky and brainless fun as we played some cheapass games that Cheryl bought, namely the "Big Idea" and the "Unexploded Cow". Both were much easier to catch on compared to "Munchkins" and we all had a good belly workout as we roared with laughter as we strategized and ganged up on some players. It was really a fun night!

For dessert, I brought a chocolate mocha rum cake, adapted from a recipe by Tamasin Day-Lewis. The smell of rum permeated through the room although the cake was under covers. Dense as it might seem, the cake was surprisingly light and moist. The use of ground almond added a slightly mealy texture so the cake did not feel like lead in my stomach. I used my fine 70% Valrhona chocolate and the sweetness was just right. My only gripe, if I really have to find out, was that I was not able to serve it warm, which I am sure would be perfect with a good-sized scoop of creamy vanilla ice cream.

The smallish 8" cake yielded 12 nice after-meal portions, just enough to have only a slice each, although Harlim wished there was extra as he oohed and ahhed over each bite, after which when he was done with his, started eyeing on PY's cake as she was slowly savouring her share. It was hilarious! I will definitely definitely be making this again.

Chocolat Cafe et Rum Gateau

for the cake
6 oz min. 70% chocolate
4 tbsp freshly brewed strong mocha coffee
2 tbsp rum
7 tbsp granulated sugar
1/2 cup unsalted butter, softened
3 eggs, separated
1 tsp pure vanilla extract
1/2 cup freshly ground blanched almonds
6 1/2 tbsp all-purpose flour, sifted

for the frosting
2 oz bittersweet chocolate
2 tbsp rum
1/4 cup unsalted butter

Make the cake
- Preheat oven to 180C. Butter and flour an 8" round cake pan.
- Melt the chocolate in a double boiler with coffee and rum. Then remove and allow to cool.
- Cream 6 tbsp sugar with butter until light and fluffy. Then add in the egg yolks one at a time, beating well with each addition. Lastly, add in the vanilla extract.
- Whisk the egg whites with a pinch of salt until soft peak stage. Then add in the last tbsp of sugar and beat until firm peaks are formed.
- Blend the chocolate mixture into the creamed butter and sugar with a rubber spatula, then stir in the ground almonds. Fold in a spoonful of egg white, followed by a spoonful of flour. Continue until all is blended in.
- Scrape mixture in the cake tin and bake in the center of the oven for 25 to 30 minutes. A skewer should come out clean. Cool in the pan for 10 minutes. Run a knife around the edge of the pan and turn the cake out to cool on a rack.

Make the frosting
- Melt the chocolate and rum in a double boiler until satiny smooth.
- Remove from the heat and beat in the butter, a tbsp at a time. Stand the bowl over iced water and continue to beat, otherwise the butter and chocolate will separate. If that happens, add a bit of cream and continue to whisk. The mixture should come together again. Spread the icing over the cake.


Nic said...

Beautiful job decorating the cake. It looks very tempting!

a pocketful of posies said...

Hi! I'm really excited to try your cake after reading your glowing reviews but don't know where I can find your fine Valrhona choc and how do you make the mocha coffee? From an expresso machine? What if you don't have one?

mia said...

posies - do try the cake :) you can use any dark chocolate >60%. for mocha coffee, you can also substitute with regular coffee espresso. good luck!