Thursday, August 7, 2014

Flourless Chocolate Cake with Blueberries and Ganache



The macaron gods were not smiling on me today. However, I got hilarious letters from both my kids at camp. One described her afternoon as "so boringvil," and the other complained of a bunkmate who is "an absolute imbisule, he surprises us every day." How did these kids get so snarky?

Okay, I know how they got so snarky. But it took me years to develop this biting cynicism. They just have the gift!

Anyway, after I pitched my footless macs, I figured I'd better make something that would turn out. Obviously, cake.

I've been stalking #majachocolat on Instagram. She may have a recipe for this beautiful Blueberry Chocolate Tart on her blog, but I don't speak Danish, so I'll never know. She does take some gorgeous pictures though.

I adapted a flourless chocolate cake from Epicurious.com and added a ganache - ganache makes everything better. My supermarket berries were a little "boringvil." Tart, flavorful berries from the farmers' market would be ideal.

Chocolate Cake with Blueberries and Ganache
4.5 oz bittersweet chocolate (130g)
1 stick butter (115g)
3/4 cup granulated sugar (150g)
pinch of table salt
3 large eggs
1/4 cup Dutch-processed cocoa powder (20g)
2.5 oz milk chocolate (70g)
1.5 fl.oz. heavy cream (45ml)
10 oz. tart blueberries, washed and dried (280g)

8" round cake tin
baking spray with flour

Cake:
Heat oven to 375˚ (350˚ convection). In a large, glass bowl or measuring cup, microwave the bittersweet chocolate and butter for about 90 seconds on 70% power. Whisk for another minute, allowing the residual heat to melt the chocolate. Mix in sugar and salt, then eggs one at a time. Sift cocoa powder over the chocolate, then whisk to combine. Spray cake pan, pour in batter and smooth with offset spatula. Bake for about 30 minutes, until top is just firm to touch. Cool in pan for five minutes, then invert onto plate. Flip over onto cooling rack so that it cools right-side-up.

Ganache:
Microwave milk chocolate and heavy cream in glass dish for about 35 seconds on 70% power. Remove and whisk smooth. Firm up in refrigerator while cake is cooling.

Assembly:
Spread a thin layer of ganache on top of cake, making sure to get close to the edges. If you have time, allow the ganache to set up on top of cake for half an hour so the blueberries don't sink. If not, no worries. Arrange the berries in concentric circles - channel the obsessive compulsive that lurks inside us all. Refrigerate for an hour before slicing.

This cake is very rich, so I cut it into 10 small slices.



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