Choclate Poulain
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La Belle Cuisine - More Cake Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Zach's Chocolate Marble Cake




"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

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Zach’s Chocolate Marble Cake

Great Cakes
Great Cakes

by Carole Walter, 1991/1998, Clarkson N. Potter/Crown Publishing Group

“As my children were growing up, a rousing yuh-m-m came from them
whenever I made this cake. I knew it was their favorite because it vanished
so fast. Now my grandson, Zach, is following in their footsteps. I can tell
by how fast his little fingers put the cake into his mouth that it’s his
number-one choice as well…
This wonderful cake needs nothing more than a dusting of confectioners’
sugar to be perfect, but you may also give it a chocolate glaze. Whatever
you choose, it is a winner.”

At a glance:
10 to 12
Pan: 10-inch Bundt (12-cup capacity)
Pan prep: Butter/flour
Oven temp: 350 degrees F
Rack level: Lower third
Baking time: 55 to 65 minutes
Method: Electric mixer

The cake:
1 1/2 ounces unsweetened chocolate, coarsely chopped
1 1/2 tablespoons vegetable shortening
2 tablespoons honey
Scant 1/2 teaspoon baking soda
1 teaspoon espresso powder
2 tablespoons boiling water
2 1/3 cups sifted cake flour [not self-rising flour]
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups superfine or strained sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup milk

The glaze:
1/2 cup heavy cream
1 tablespoon light corn syrup
4 ounces semisweet or bittersweet chocolate, coarsely chopped
1 to 2 tablespoons coffee liqueur
1/2 teaspoon vanilla extract

1. Position rack in the lower third of the oven and preheat to 350 degrees F. Butter well a 10-inch Bundt pan. Dust with all-purpose flour and invert
over the sink, tapping out the excess.
2. To make the cake: In a small bowl, melt the chocolate and vegetable shortening over hot water or in a microwave oven, using a medium setting. Stir well to be sure the chocolate is completely melted. Blend in the honey. Sprinkle the baking soda over the top of the chocolate and blend well. Dissolve the espresso in the boiling water and add to the chocolate
mixture, stirring until completely smooth. Set aside. The mixture will
thicken as it stands.
3. Using a triple sifter, [or sifting three times] sift together the flour, baking powder, salt, and nutmeg. Set aside.
4. Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with beaters or paddle attachment to soften on low speed. Increase the speed to medium-high and cream until smooth and light in
color, about 1 1/2 to 2 minutes.
5. Add the sugar 1 tablespoon at a time, taking about 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occasionally.
6. Add the eggs, 1 at a time at 1-minute intervals. Scrape the sides of the bowl as necessary. Blend in the vanilla.
7. Reduce the mixer speed to low. Add the dry ingredients alternately with the milk, dividing the flour into three parts and the liquid into two parts, starting and ending with the flour. Mix only until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
8. Remove 1 generous cup of batter to a separate bowl. Stir the chocolate mixture, then blend it into the cup of vanilla batter, gently folding the
two together.
9. To layer the chocolate and vanilla batters: Spoon one-half of the remaining vanilla batter into the bottom of the prepared pan, smoothing
the surface with the bottom of a tablespoon. Using a tablespoon, drop
one-half of the chocolate better by spoonfuls around the pan. With the bottom of the tablespoon, spread the chocolate batter, working from the middle to the sides until the vanilla batter is completely covered. Top with
a second layer of vanilla, reserving about 1 cup for the last layer. Spread the batter again from the middle, then drop the remaining chocolate batter over the vanilla, spreading it to the edges. End the layering with the remaining vanilla batter, spreading the batter over the chocolate as best you can. You should have three layers or vanilla and two layers of chocolate.
10. To marbleize, insert a table knife into the batter with the tip pointed downward and almost touching the bottom. Then lift the knife up and gently fold the two batters together. Repeat by inserting the knife down again, going around the pan at about 2-inch intervals for a total of 10 to 12 times. For a less marbled effect, simply run the knife around the pan three times at 1-inch intervals. Smooth the top of the batter. Center the pan on the rack and bake in the preheated oven for 55 to 65 minutes, or until the cake is golden brown on top, and begins to come away from the sides of the pan. A twig of straw or a toothpick inserted into the center should come out dry.
11. Remove the cake from the oven and set the pan on a wire rack to
cool for 15 or 20 minutes. Place a wire rack over the top of the pan and invert. Let the cake stand about 30 seconds and then gently remove the
pan. Allow the cake to cool completely. Glaze the cake or dust the top
with confectioners’ sugar.
12. To make the glaze: Place the heavy cream, light corn syrup, and coarsely chopped chocolate in a small heavy saucepan. Over low heat,
stir constantly until the chocolate is completely melted. Do not beat.
Watch for bubbles to appear on the side of the pot. The mixture should
come to a boil.

13. Set the saucepan in a large pan filled with ice water. When the mixture
is tepid, blend in the liqueur and vanilla. As the glaze cools, it should thicken to the consistency of thick chocolate sauce. Pour the glaze through a fine-mesh strainer to remove any air bubbles. If the glaze fails to thicken, place
it in the refrigerator for 4 to 5 minutes.

14. Set the wire rack with the cake over a shallow pan to catch thezdripping glaze.
15. Spoon the glaze over the cake, allowing the icing to drip gently at random down the sides, leaving parts of the cake exposed.

Storage: Store at room temperature under a glass cake dome or in an airtight container for up to 4 days.

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