If chocolate is the ultimate sweet, then Faye Levy`s ”Chocolate Sensations” (HP Books, $25) just might be the ultimate dessert book.
Levy is a respected cooking teacher, cookbook author and food writer. Her collection of more than 200 chocolate recipes is well detailed and clearly presented.
Each chapter includes a concise, informative description of the kinds of desserts to be covered; each recipe has a brief introduction. More than 100 photographs give the dessertmaker a clear idea of what the finished product should look like.
A chapter on sauces and basics details techniques and presentations. Also included are several mail-order sources that specialize in fine chocolate and equipment.
This recipe is adapted from the book:
SELF-FROSTED CHOCOLATE CAKE
Eight to 10 servings
Preparation time: 30 minutes
Baking time: 30 to 35 minutes
Chilling time: 2 hours
8 1/2 ounces fine-quality bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter, cut in pieces, at room temperature
1/2 cup all-purpose flour
1/4 teaspoon baking powder
6 egg yolks
2/3 cup sugar
1 teaspoon pure vanilla extract
4 egg whites, at room temperature
1. Position rack in center of oven and preheat to 350 degrees. Grease an 8-inch springform pan. Line base of pan with parchment paper or foil; grease paper or foil. Flour side of pan and lined base, tapping to remove excess.
2. Melt chocolate in a double boiler or large heatproof bowl over hot but not simmering water over low heat, stirring occasionally. Stir until smooth. Add butter; stir until blended in. Remove from pan of water; cool to body temperature.
3. Sift flour and baking powder into a small bowl.
4. Beat egg yolks lightly in a large bowl. Beat in 6 tablespoons of the sugar; continue beating at high speed about 5 minutes, or until mixture is pale and very thick. Stir in melted chocolate mixture and vanilla.
5. In a large bowl beat egg whites using dry beaters at medium speed until soft peaks form. Gradually beat in remaining sugar; continue beating at high speed until whites are stiff and shiny but not dry.
6. Gently fold about 1/3 of whites into chocolate mixture until nearly incorporated. Fold in remaining whites in 2 batches. Continue folding lightly but quickly, just until mixture is blended.
7. Gently spoon 2 cups of the mixture into a small bowl. Cover and refrigerate while making cake. This mixture will be used as frosting.
8. Sprinkle flour mixture over remaining chocolate mixture; fold in gently, just until batter is blended.
9. Transfer batter to prepared pan; spread evenly. Bake 30 to 35 minutes or until a cake tester inserted in center of cake comes out clean.
10. Cool in pan on a rack 10 minutes. Run a thin-bladed flexible knife around side of cake. Gently release spring and remove side of pan. Let cake cool until it is lukewarm; cake will settle slightly in center. Invert cake onto another rack; remove base of pan. Carefully peel off paper or foil; cool cake completely.
11. Let frosting mixture stand at room temperature for about 1 hour, or until it is easy to spread.
12. Turn cake onto another rack, then onto a platter so that the smooth side of the cake is facing up. Using a long metal spatula, spread frosting evenly on side and top of cake; swirl top. Refrigerate at least 2 hours before serving. Cake can be kept, covered with a cake cover or large bowl, up to 4 days in refrigerator. Serve at cool room temperature.
