Chocolate Glazed Fudge Cake

In time, everything makes sense, one way or the other. Because it leads us to a better place, it teaches us something, it introduces us to certain persons, makes us stronger…bla,bla,bla.

But sometimes that perspective is almost immediately felt. That´s what happened to me a few weeks after I started this blog. That was a bit over six months ago, and it became a major thing in my everyday life right away. The reasons are many, having an excuse to bake and cook and spend hours debating between recipes at the top of course, but also because I was absolutely certain that food would be a passion forever. What I also realized back then, was the immediate bond that can be created with people you don´t know, that might live thousands of km away, but with whom you still feel friendly, at home, in sync, whatever way you choose to describe it.

One of those blogging friends is David, from Cocoa & Lavender. His blog is well written, with beautiful photography and a definite genuine feel to it. Not surprisingly, he is a musician, and I think his sensibility to all things wonderful comes through in his posts. One comment led to another and then a few emails and suddenly I was given a gift. A cookbook with all of his mother´s recipes, compiled by him, cooked, baked and photographed and put together with an enormous amount of love and admiration. A gift that came from the heart. I´ve been reading it extensively ever since and wanting to thank him in the best way I know, which is baking one of his treasured recipes. The fact that it was his birthday a few days ago makes the timing even better.

I choose a cake because what´s a celebration without cake, right?

This is a very simple, deep flavored and surprising recipe. The surprise came from the tiny amount of butter used. Just one fat tablespoon. Unbelievable. It made me question every chocolate recipe. Just kidding, but really, one tablespoon? Reminded me of this dark chocolate mousse, which also surprised me with it´s lack of sugar.

I changed the icing and used a simple ganache on top instead of the frosting suggested. I like my dark chocolate on almost every cake, and this one felt like the perfect canvas. I think next time I would also include an extra something in the batter, maybe nuts or some liqueur...

Thank you David for such a wonderful `virtual´ friendship. 

NANA´S TEA ROOM FUDGE CAKE

from From Mom´s Kitchen, by David Scott Allen

Note:  the original recipe calls for 1 teaspoon cream of tartar and ¼ teaspoon baking soda; I substituted the whole thing for 1 ¼ teaspoons baking powder.

1 heaping Tbs unsalted butter, room tº

1 cup + 3 Tbs sugar, divided

2 oz. unsweetened chocolate

2 eggs, separated

½ cup + 2 Tbs milk, divided

1 cup flour

1 ¼ teaspoons baking powder

1 teaspoon vanilla extract

Preheat oven to 350ºF / 180ºC. Butter an 8 inch (24cm) round cake pan.

In a small saucepan combine chocolate, 3 Tbs sugar and 2 Tbs milk. Cook over low heat just until chocolate starts to melt. Remove from heat and stir until well combined. Reserve.

Beat butter with remaining 1 cup sugar. Add egg yolks and beat until well incorporated. Add chocolate mixture and mix. Sift flour and baking powder over cake mixture, add milk and beat until combined, do not over mix.

In a separate bowl, beat egg whites until peaks form. Incorporate into chocolate mixture with a spatula until no streaks of white remain. Pour into prepared pan and bake for 30 to 40 minutes until puffed and the mixture barely jiggles when shaken.

Let cool on wire rack and unmold onto serving plate.

Pour ganache over entire cake and let set. Cut into portions and serve.

Chocolate ganache:

Put ½ cup cream, ½ cup semisweet chocolate and 1 Tbs corn syrup in a saucepan. Cook over very low heat until chocolate begins to melt. Remove from heat, mix until thoroughly combined and let cool down until it thickens a bit.