Cake: Great Chocolate Goo Cake - dairy

Posted by : Blanche Nonken

... and it put me in mind of a recipe from Al Sicherman's book
"Caramel Knowledge" which if I recall, had no flour either.  I'll
post it here, as it's frighteningly rich.  Definitely a DAIRY
recipe.  I did a nutritional analysis on it once, and nearly had
a heart attack.

                     *  Exported from  MasterCook  *

                         Great Chocolate Goo Cake

Recipe By     : Al Sicherman, Minneapolis Tribune
Serving Size  : 12   Preparation Time :2:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  lb            unsalted butter -- melted
   1      lb            semisweet chocolate chips
   1      c             milk
   7                    egg yolks
                        heavy cream -- whipped, for topping

Melt the butter over low heat and allow it to cool to room
temperature.

Preheat the oven to 350 degrees.  Cut a round of waxed paper to
fit the bottom of a 9 inch springform pan.  Butter the sides of
the pan and one side of the waxed paper.  Place the paper in the
pan, butter side up.

In a saucepan over very low heat, heat the chocolate and milk,
stirring constantly, just until the chocolate is melted.  You
will note that at every step the batter for this cake smells even
better than it did at the last one.  Pour the mixture into the
large bowl of an electric mixer.

Beat on low speed, just to smooth out any bitsy lumps of
chocolate.  With the mixer running at low speed, add about a
seventh of the melted butter (a shy 1/4 cup) and beat at low
speed only until the butter is fully absorbed.  Then add an egg
yolk and beat, at low speed, just until the mixture has fully
absorbed it.  Don't raise the speed of the mixer, because we
don't want to beat in any air.  It's not supposed to be a fluffy
cake, it's supposed to be a fudgy lump of goo.

Continue to alternate additions of butter and egg yolk until all
are used up, scraping the bowl with a rubber spatula and beating
after each addition only until incorporated.  When the mixture is
smooth, pour it into the prepared pan.  

Set the pan on a cookie sheet (it may weep a bit).  Put the whole
thing in the oven (not near the top).

Bake for 25 minutes.  It will be soupy in the middle and look
like a mistake, but unless you forgot to turn the oven on, it is
done.  The cake will not have risen so as you'd notice.  Allow it
to cool on a rack, then refrigerate a few hours until firm.  It
may be kept refrigerated a day or two.  

When ready to serve, cut around the side of the pan with a small,
sharp knife and release and remove the side of the pan.  Cover
the dessert with a flat plate and invert.  

Carefully (it takes a bit of doing) pry up and remove the bottom
of the pan and the waxed paper.  

Decorate with whipped cream.  (I like to make a simple lattice
pattern that lets the dark, dark chocolate show through.

Serves 12.

Return to RFCJ Archive Page