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La Belle Cuisine
Chocolate Chunk Cookie Cakes
Death by Chocolate Cakes:
An Astonishing Array of Chocolate Enchantments
By Marcel Desaulniers, 2000, William Morrow and Co.
from
Best of the Best, Vol. 4:
100 Best Recipes from the
Best Cookbooks of the Year
Food & Wine Books, Editor in Chief Judith Hill, 2001,
American Express Publishing Corp.
 
Makes 16 cakes
1/2 pound (2 sticks) unsalted butter,
cut into 1/2-ounces
pieces;
plus 1 tablespoon (melted)
2 1/4 cups plus 1 tablespoon
all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (8 ounces) tightly packed
light brown sugar
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 tablespoon pure vanilla extract
12 ounces semisweet baking chocolate,
chopped into 1/2-inch chunks
Preheat the oven to 350 degrees F. Lightly coat the inside of
each of 16 individual nonstick petite loaf pans with the 1 tablespoon of
melted butter. Flour the insides of the individual loaf pans with the 1
tablespoon of flour. Shake out and discard the excess flour.
In a sifter combine the remaining 2 1/4 cups flour, 1 teaspoon baking
powder
and 1/4 teaspoon salt. Sift onto a large piece of parchment paper
(or wax
paper) and set aside until needed.
Place 1/2 pound butter, 1 cup light brown sugar, and 3/4 cup granulated
sugar in the bowl of an electric mixer fitted with a paddle. Mix on low
speed for 1 minute, then beat on medium for 3 minutes, until soft.
Scrape
down the sides of the bowl and the paddle. Beat for an additional
3 minutes
on medium until very soft and light in color. Scrape down the
sides of the
bowl. Add 3 eggs, one at a time, beating on medium for 30
seconds after each
addition, and scraping down the sides of the bowl
once all the eggs have
been incorporated. Beat on medium for an addi-
tional 2 minutes until fluffy.
Operate the mixer on low while gradually
adding the sifted dry ingredients.
Once they have been incorporated,
about 1 minute, add 1/2 cup sour cream and
1 tablespoon vanilla extract
and mix on low to combine, about 20 seconds.
Remove the bowl from
the mixer, add 12 ounces chocolate chunks, and use a
rubber spatula to
finish mixing the batter until thoroughly combined.
Portion 4 slightly heaping tablespoons of the cake batter into each
indi-
vidual petite loaf pan. Spread the batter evenly. (If you are into a
more
tactile experience, you may use your well-washed index finger to spread
the batter; otherwise use a rubber spatula.)
Place the units of petite loaf pans on the top and center racks of the
preheated oven and bake until a toothpick inserted in the center of one
cake
comes out clean, about 25 minutes. (Rotate the units from top to
center
halfway through the baking time, and turn each 180 degrees.)
Remove the
cakes from the oven and cool in the pans for 10 minutes
at room temperature.
Invert the units to release the cakes. (If the cakes do not pop out of the
pans by simply inverting them, use a small plastic knife to “cut” around
the
edges of each cake to free them from the pans without tearing the cakes.)
You don’t have to ask permission to have a cookie cake, so you may
reward
yourself and enjoy one immediately. Or, invite the gang over and dispense
with them forthwith. If the cakes are not immediately gobbled
up, wrap each
one individually in plastic wrap once it has cooled to room
temperature. The
cakes are good to go wherever and just about when-
ever at this point.
The Chef’s Touch - The plan here was for an unpretentious-looking
cake
that could withstand the rigors of being plopped into a lunch pail,
squished
in a brown paper bag, packed in a knapsack, or even stuffed in a
tackle box.
The cake would need to deliver an immediate, palate-pleasing
reaction whether
it was eaten moments after exiting the oven or several days
later, when extri--
cated from its lair
to please a youngster at recess or
reward the fanatic fisher-
man for perseverance
and good luck. And, of course,
this little cake would
provide a chocolaty taste
and texture that, although
reminiscent of a favorite
cookie, would actually transcend the genre of
round and flat. I say, Mission
Accomplished.
Although the recipe calls for the chocolate to be chopped into 1/2-inch
chunks,
I would suggest a nimble touch with the knife so as not to shatter
the chocolate
into small shards. Use a serrated cook’s knife for this task,
work carefully, and
you will be rewarded with chunks that are distinctly
obvious in the baked cake.
For quicker and more efficient portioning of the Chocolate Chunk Cookie Cake
batter, use a #12 ice cream scoop rather than a tablespoon, and portion a
level scoop into each individual petite loaf pan.
After the Chocolate Chunk Cookie Cakes have cooled to room temperature,
individually wrap each cake with plastic wrap. They will stay remarkably
fresh,
for up to 4 days at room temperature, or for 1 week in the
refrigerator. To avoid penetrating the cakes with refrigerator odors, place
the plastic-wrapped cakes
in
a large, tightly sealed plastic container.
Allow refrigerated cakes to come to
room temperature before serving.
Depending on the time of year and the locale in which the cakes will be
polished off, a chocolate-infused beverage – chocolate milk or hot chocolate
– will make
the break ‘a piece of cake’.
Food & Wine Test Kitchen Tips: If you don’t have the individual loaf
pans
called for here, we found the cakes turn out very nicely made in
traditional
muffin pans.
As well as all the times to eat these cookie cakes suggested in the recipe,
they’d be great for brunch.
Featured Archive Recipe:
Chocolate Chip Cookie Cake
Chocolate Chunk Brownies
Cream Cheese Chocolate Chip Cupcakes
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