6 minute read
Step by Step
BY RENÉE KOHLMAN
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March can be a month that drags and drags, as we wait with bated breath for spring to (finally) arrive, and for better things to come. To ease this ever-long month I bake cake, and this one is generous in flavour and a showstopper to boot.
This flourless number is a delicious example of just how eggs work their magic in baked goods. There is nothing else to make this chocolate cake rise except for the eggs. Usually there is baking soda or powder stirred into flour and ta-da, you have cake. But, in this case none of those ingredients exist. Instead, half a dozen egg yolks and granulated sugar are beaten together into a thick, creamy ribbon. Then the glorious combination of melted dark chocolate and butter is carefully beaten in. To this, I added some Crème de Menthe, just a couple of tablespoons, as I quite like the chocolate/mint combo, but honestly any liqueur will do. Grand Marnier, Frangelico, Amaretto are all good choices. No booze? No problem. Just add a teaspoon of vanilla.
The egg whites are beaten until they’re voluminous and light, then carefully folded into the chocolate mixture. That’s it for the batter. It bakes to lofty heights in a springform pan, but once removed, it will gradually collapse into a crater, complete with characteristic cracks. This is normal, and it’s a good thing. You may fight all the urges to pry apart the ring of the pan and cut off a slice while it is warm. Don’t do that. The cake will tear apart very easily. Let it cool completely - heck, even overnight if you can handle it, then slice a wedge for you and your loved ones. There is a tantalizing richness here - the cake almost melts in your mouth.
You can prepare the cake the day ahead, or at least a few hours before you want to eat. While you don’t have to be eating gluten-free to enjoy a wedge of this chocolate heaven, it will get you ample bonus points when serving it to someone who does. Serve with a healthy dollop of whipped cream and some fresh berries. If you’re into the dessert for breakfast thing, this chocolate concoction is quite agreeable with good, strong coffee. Flourless Chocolate and Mint Crater Cake
Serves 8-10
1 tsp unsweetened cocoa powder 300 g dark chocolate (70% cocoa) chopped into chunks ½ cup salted butter, cubed 6 large eggs, separated 1 cup granulated sugar, divided 2 Tbs (30 mL) Crème de Menthe liqueur
For serving:
Icing sugar whipped cream fresh berries mint leaves
1. Place a rack in the centre of the oven. Preheat the oven to 375º F. 2. Butter the bottom and sides of a 9-inch (23 cm) springform pan. Dust with the cocoa powder. 3. Place the chocolate and butter in a medium saucepan and melt over low heat. Cook, stirring constantly, for a few minutes until smooth. Remove the pan from the heat. 4. Place the egg yolks in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed, gradually adding ¾ cup of granulated sugar. Continue beating until the yolks are pale yellow and thick, about 2 minutes. 5. On low speed, gradually add the chocolate/butter mixture until just
combined, scraping down the bowl as needed. Add the Crème de menthe and beat until combined. Transfer the mixture to a large bowl. 6. Wash and dry the bowl of the stand mixer. Add the egg whites to the bowl and attach the whisk attachment to the mixer. Beat on high speed until soft peaks form, about 2 minutes. Gradually add the remaining ¼ cup of sugar and beat until stiff peaks form, another minute or so. Use a rubber spatula to gently fold the whites into the chocolate mixture. You don’t want any white streaks remaining. 7. Pour the batter into the prepared springform pan, smoothing the top. Bake the cake for 15 minutes, then turn the oven temperature to 350º F. Bake for another 15 minutes. Turn the oven temperature down again to 250º F and bake for another 15-20 minutes or until a firm crust forms on top and the cake jiggles slightly to the touch. Turn off the oven and leave the cake inside. Prop the oven door open with a wooden spoon and let the cake cool for 20 minutes. 8. Transfer the cake to a wire rack and let cool on the counter. The cake will collapse and crack as it cools. After 45 minutes, gently run a knife around the edge of the pan before releasing it from its springform sides. Cover and refrigerate the cake for a few hours before serving. Slice with a sharp knife. Dust with icing sugar and serve with whipped cream and fresh berries.
Renée Kohlman is a busy food writer and recipe developer living in Saskatoon, Saskatchewan. Her second cookbook, ‘Vegetables: A Love Story” has just been published.
We’re delighted to announce new dates, new pairing dinners, and new menus for you to enjoy an evening of good food where you don’t have to do the washing up afterwards.
Your safety is still a priority at our events, and we have a clean slate from all our dinners last year and in 2020. Our promise is that we’ll only offer events where you can relax and enjoy an evening out, seated only with the people you want to be with.
Check culinairemagazine.ca/events regularly, and email if you’d like to be included in our bi-monthly updates to hear about events before the rest of the city. They do sell out rather quickly! Vine & Dine Pairing Dinners Trullo Trattoria Wednesday March 16, Thursday
March 24, and Tuesday March 29
We're excited for our first Vine & Dine evenings at the new modern Italian restaurant, Trullo Trattoria. We all love Purlieu Bistro - every one of our evenings there has sold out - and Trullo is their new sister restaurant!
SOLD OUT! One-Off Celebration of Great Big Nature with Brian Keating!
Wednesday March 30
International speaker, Brian Keating, is back from his adventures and has hilarious new videos and stories that no one else has heard when we join him for a Corks & Talks evening, with a 6-course pairing meal at Safari Grill. Always such a great night!
One-Off Vine & Dine Evening Flower & Wolf Saturday April 9 Flower & Wolf have a new elevated menu, and we can’t wait for our pairing dinner here to enjoy our new menu of beautifully executed, flavourful dishes cooked with love - and ingredients from local farmers. One-Off St. George’s Day Celebration A1 Café and Wine Bar
Sunday April 24
Don’t miss this opportunity to share in this fun and very delicious evening, and enjoy a sparkling reception followed by a fivecourse meal, paired to complement the flavours of British Chef, James Lawson’s upscale English dishes.
Another Opportunity for a Celebration of Great Big Nature with Brian Keating!
Wednesday April 27
As our evening on March 30 sold out very quickly with a long waiting list, we’re thrilled to be able to offer a repeat evening in April with Brian’s hilarious new videos and stories, and 6-course pairing meal at Safari Grill.
Menus are added regularly, so check out our paired dinners and email linda@culinairemagazine.ca to reserve yours. We try to cater for all allergies.
