10 ounces bittersweet chocolate
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
5 large eggs, separated
1/3 cup ground almonds
3 tablespoons dark rum
2 tablespoons 100% Colombian Coffee
1/4 cup cake flour, sifted
crème ganache (recipe to follow)
Preheat the oven to 300F. Butter well an 8" springform pan and line the bottom with parchment paper. Melt the chocolate in a double boiler over hot, not boiling water. When the chocolate is melted, turn off the head and leave the chocolate over the hot water.
Meanwhile, in a mixing bowl, beat the butter with 1/4 cup of the sugar until light and fluffy. Add the egg yolks and beat for 1 minute. Mix the rum with the coffee and stir well to dissolve. When the mixture is well combined and no trace of coffee granules remain, add two teaspoons of the rum and coffee mixture and the almonds to the egg yolk mixture and beat for 2 minutes (Save the remaining "coffee extract" for the topping). Add the flour. IN a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining sugar. Continue beating until the whites are stiff and shiny.
Add the melted chocolate to the butter mixture and mix with a rubber spatula until well combined. Fold 1/4 of the chocolate mixture into the egg whites, then fold the egg whites into the chocolate mixture. Fold gently so as not to deflate the meringue.
Pour the mixture into the cake pan and bake about 25 minutes or until a cake tester inserted in the center has some crumbs clinging to it. Let cake cool in the pan then loosen the sides of the pan and carefully turn the cake out onto a plate. Chill while you prepare the topping.
Whip 1 1/2 cups of ganache with another two teaspoons of the Coffee extract made with the rum and coffee until light and fluffy, and smooth it over the top and sides of the cake. Chill. Just before serving, dust the top with some sifted cocoa and brush the excess off. Serve at room temperature.
Note: This cake is very rich and a little goes a long way. I have served as many as 12 to 14 very thin slices.
Crome Ganache
This is probably one of the easiest, most useful, and delicious recipes to have on file. It fills, covers, glazes and fulfills a myriad of chocolate fantasies. I'm calling for a large quantity of ganache but it keeps beautifully in the refrigerators for one week or the freezer for several months.
Makes about 4 cups
1 quart heavy cream
2 pounds bittersweet chocolate, chopped
Bring the cream to a boil in a 6quart pot. When the cream boils up, immediately remove from the heat and add the chocolate all at once. Stir with a wire whisk until the chocolate is melted, and continue to stir until the mixture is smooth and no small lumps of chocolate appear. Pour into a bowl, allow to cool at room temperature, cover with plastic wrap and chill. Scoop out the needed amount with a metal spoon that has been dipped in hot water. This recipe can be doubled or tripled successfully.
Juan's tip: For the best tasting results, always make sure you have 100% Colombian Coffee. Not sure how to find it? Click on Brands.
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