Bits and Bobs
1- 12 oz bag semisweet chocolate chips
¾ cup unsalted butter, cubed
6 eggs, separated
12 tbs sugar
1 tsp vanilla extract
For the ganache glaze:
½ cup heavy cream
½ cup corn syrup
9 oz semisweet chocolate chips
balsamic strawberries for garnish (see below)
Preheat oven to 350°F. Butter a 9-inch pan (springform or deep cake pan) and line the bottom with a round of parchment paper. If using a springform, I recommend wrapping the bottom of the pan in a couple of pieces of foil.
Place a bowl over simmering pot of water and stir together the chocolate and butter until completely melted and smooth. Remove from heat and allow to cool slightly (should come down to just above room temp so not to “scramble” the eggs).
In the meantime, beat the just the egg yolks with 6 tablespoons of the sugar until pale in color and very thick. This will take about 3-5 minutes with a stand or hand mixer. Mix in the vanilla extract. Fold the yolk mixture into the cooled chocolate. Clean the bowl and whisk of your mixer, and beat the whites for a minute or two, then gradually add the remaining 6 tablespoons of sugar still beating until you reach medium peaks. Fold the whites into the chocolate mixture. A few remaining white streaks is fine! You do not want to over fold.
Pour the batter into the buttered pan. Bake for about 45-50 minutes. The top will puff and crack; a toothpick inserted into the center will come out clean. Cool completely. The cake will shrink back into the pan, so don’t panic.
Once completely cool, run a knife around the edges of the cake and invert onto a rack set over a sheet pan for the glazing process. Remove the parchment paper and prepare the glaze.
Heat the cream and corn syrup over medium heat until just simmering. Pour over the chocolate in a separate bowl and stir until smooth. Do not whisk or stir too vigorously to avoid any air bubbles in the glaze. Pour some of the glaze over the cooled cake as a “crumb coat” and put in the fridge or freezer to allow to set up slightly (5-ish minutes). Remove and pour the rest over the cake. Using an off spatula or a butter knife, push out from the center and around the cake in a circle motion to even out the top and aid the glaze in reaching all the sides. Allow to cool and set completely in the fridge (30-60 mins).
For the balsamic strawberries, slice up 6-8 strawberries. Sprinkle two teaspoons of sugar and a teaspoon or so of balsamic (this will be to taste). Stir, cover, and allow to macerate in the fridge. Serve a small scoop of the strawberries over the cakes. A nice acidic and fresh bite for the decadent cake!