Cake: Gateau Victoire au Chocolat - dairy

Posted by : Karen Selwyn

When you see the length of the preparation and the detail in the explanation, 
you'll realize that only Julia Child or Maida Heatter could be the author of
the recipe.  Well, this one is a Julia Child creation (although
substituting matzo cake meal for flour is my adaptation for Passover)
and in a day or so, I will post my Maida Heatter version for Fallen
Souffle Cake.

One note of caution: there's rum in the recipe for this dessert.  I am
not enough of an expert to figure out whether that is legal for
Passover.  Rum is made from molasses or sugar cane rather than grain so
it feels okay on that score, however I know that wine has its additional
set of kosher requirements.  Does rum fall under the strictures for
wine?  I don't know, but I'd appreciate it greatly if someone could
weigh in with an opinion.   If rum is not KLP, perhaps some Passover
wine could be substituted.

Karen Selwyn

*   *   *   *   *   *   *
Gateau Victoire au Chocolat

1 tablespoon instant coffee
4 tablespoons hot water
4 tablespoons dark Jamaica rum
14 oz (400 g) semi-sweet baking chocolate
2 oz (60 g) unsweetened baking chocolate
6 large eggs
1/2 cup (100 g) sugar
1 cup (1/4 L) heavy whipping cream, chilled
1 tablespoon pure vanilla extract

extra butter for preparing pan
matzo cake meal

Preheat oven to 350 F/180 C degrees.  Place rack in the lower-third
level of the oven.  Prepare a 10 cup (2 1/2 L) cake pan with non-stick
lining in the following way.  Butter the cake pan.  Cut a piece of waxed
paper to fit the bottom of the cake pan.  Butter the waxed paper and lay
in the bottom of the cake pan.  Sprinkle matzo cake meal in cake pan. 
Shake off excess.

Select a roasting pan large enough to hold the cake pan easily.  Put
cake pan in the roasting pan and add enough water to the roaster to come
half way up the sides of the cake pan.  Remove cake pan from water. 
Place water-filled roaster on rack in oven.

Swirl the coffee and hot water in a medium-sized saucepan, add the rum
and break up the chocolate into the pan.  Bring 2 inches (5 cm) of water
to the boil in a larger pan, remover from heat.  Set the smaller pan
with the chocolate into the larger pan.  Cover and let the chocolate
melt while you proceed with the rest of the recipe.

Break the eggs into the beating bowl.  Add the sugar, and stir over hot
water for several minutes until eggs are slightly warm to your finger.
(This makes beating faster and increases volume.)  Then beat for 5
minutes or more, until mixture has at least tripled in volume and forms
a thick ribbon when a bit is lifted and falls from the beater.  The eggs
should be the consistency of whipped cream.  (You must have beating
equipment that will beep the whole mass of egg moxing at once, meaning a
narrow rounded bowl and a beater that circulated about it continuously.)

Pour cream into a metal mixing bowl.  Empty a tray of ice cubes into a
larger bowl, cover them with cold water, then set the cream bowl into
the larger ice-filled bowl.  Beat with a hand-held mixer or large
balloon whisk, using an up-and-down circular motion to whip in as much
air as possible, until cream has doubled in volume and holds its shape
softly.  Whip in the vanilla.

Beat the melted chocolate with a whisk; it should be smooth and silky. 
Scrape it into the egg-sugar mixture, blending repidly with a rubber
spatula, and when partially incorporated, fold in the whpped cream,
deflating cream and eggs as little as possible.  Turn batter into
prepared cake pan, which will be about two-thirds filled.  Set it at
once in the pan of hot water in the preheated oven.  

Cake will rise about 1/8 inch (1/2 cm) above edge of pan, and is done
when a skewer or toothpick comes out clean -- after about 1 hour of
baking.  Then turn off oven, leave oven door ajar, and let cake sit for
30 minutes in its pan of water, so that it will sink evenly.  Remove
from oven, still in its pan of water, and let sit for another 30 minutes
so that it will firm up before unmolding and serving.  Cake will sink
down as it cools to about its original volume.

This cake is at its most tender and delicious when eaten slightly warm;
however, you may cook it even a day or two in advance.  To do this,
leave the cake in its pan, cover it when cool, and refrigerate.  Before
serving, set the cake pan in a 200 F/95 C degree oven for 20 minutes to
warm gently.

This cake is very delicate and does not cut neatly.


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