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Saturday
Feb192011

Dark But Sweet: Bittersweet Chocolate Gateau Recipe from Macrina Bakery, Seattle

Image: Macrina BakeryTopping the list of things that make you go NOM? Howsabout a big slice of Bittersweet Chocolate Gateau? It's the recipe of the month from Seattle's famous Macrina Bakery, and I don't know about you, but I think it would be a perfect cake to enjoy for breakfast, lunch, dinner, or all of the above.

Bittersweet Chocolate Gateau

  • 10 ounces bittersweet chocolate
  • 9 eggs
  • 12 tablespoons (1-1/2 sticks)
  • unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup dark cocoa powder, sifted
  • 2 cups (1 pint) fresh raspberries
  • Lightly Sweetened Whipped Cream (recipe follows)
  • Powdered sugar

 

Procedure

  1. Preheat oven to 350°F. Oil a 9 x 13-inch springform pan. Set aside.
  2. Chop chocolate into small pieces and place in a small stainless steel bowl. Place bowl on top of a saucepan filled with 2 inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water. It’s important that the water be just simmering; if it’s too hot it will scorch the chocolate. Stir chocolate with a rubber spatula until all of the pieces have melted and reached a smooth consistency. Remove the bowl from the heat and set it on the stovetop to keep it slightly warm.
  3. Separate eggs, placing yolks in a small bowl and whites in a medium bowl. Set bowls aside.
  4. Combine butter and sugar in the bowl of a stand mixer and using the paddle attachment, mix on low speed for 1 to 2 minutes. Increase speed to medium and mix for about 5 minutes more to cream the butter. The mixture will become smooth and pale in color. Start adding the egg yolks, 2 at a time, taking care to mix each addition fully before adding more yolks. Scrape down the sides of the bowl with a rubber spatula as needed. After all of the yolks are incorporated, add the sifted cocoa powder and continue mixing until combined.
  5. Remove the bowl from the stand mixer and fold in the melted chocolate with a rubber spatula. The batter will thicken. Using a whisk or hand-held mixer, whip egg whites until medium-stiff peaks form. Gently fold the whipped egg whites into the batter, one third at a time. Continue folding the batter until there are no visible white streaks; it is important that the whites be fully incorporated into the batter. The final mixture should have a sponge-like texture. Pour the batter into the prepared springform pan and scatter half of the raspberries over the top. Poke the berries down with your fingers until they are just below the surface.
  6. Place pan on center rack of oven and bake for 45 to 50 minutes, or until the center is set. Let cool on a wire rack for 30 minutes. Release the sides of the pan and lift, leaving the cake on the pan bottom. Dust the top of the cake with powdered sugar and garnish with the remaining raspberries. Serve with Lightly Sweetened Whipped Cream. It’s best to enjoy this cake the day it’s baked, but it can be stored at room temperature for up to one day. It will become very dense and fudge-like if kept in the refrigerator.
  7. It's also most excellent with freshly whipped cream!

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