Chocolate Jealousy Cake
Makes 1 9" or 10" cake, to serve 10 to 12
I call this Chocolate Jealousy because I've seen firsthand how it transforms normal, God-fearing people into feral versions of their former selves. Case in point: I once took this cake to a get-together at which there happened to be a young couple expecting their first child. The wife -- a quiet woman, the picture of imminent, softly glowing motherhood -- was handed a piece of this cake and began to eat. Her husband, who had refused a piece of his own, leaned in at one point, wordlessly asking for a bite. "No way," his wife snarled, practically baring fangs. "Forget it. Get your own piece." Is there a greater testament than this?
The cake:
2 ozs. semisweet or bittersweet chocolate, coarsely chopped
3 ozs. unsweetened chocolate, coarsely chopped
1 stick (4 ozs.) unsalted butter, cut into pieces
1 to 2 Tablespoons cocoa
2 Tablespoons flavoring of your choice (I like Chambord, pure vanilla extract, or dark rum)
1 1/2 cups (6 ozs.) coarsely chopped pecan pieces
1 1/4 cups (10 1/4 ozs.) sugar, divided
3/4 cup (3 ozs.) all-purpose flour
1/2 teaspoon salt
1 cup egg whites (7 or 8 large egg whites)
The glaze:
1 cup (about 6 ozs.) coarsely chopped semisweet or bittersweet chocolate
1/4 cup heavy cream
1 Tablespoon flavoring of your choice (the same one you used in the cake, preferably)
-- Over very low heat, melt together both chocolates and the butter, stirring occasionally. While these are melting, place an oven rack at the upper middle position and preheat the oven to 350°. Generously grease and lightly spread the cocoa around the bottom and sides of a 9" or 10" round cake or springform pan and set aside. Remove chocolate mixture from heat and whisk in flavoring. Set aside to cool.
-- In a food processor, pulse together the pecans and approximately half the sugar until finely ground, about 30 seconds. Add flour and salt and pulse again. Set aside.
-- In a large, grease-free metal bowl, beat the egg whites on highest speed until they are roughly tripled in volume -- 1 to 2 minutes. Gradually add the remaining sugar, beating at highest speed until whites hold soft peaks and are slightly glossy.
-- Fold into the whites the pecan flour mixture until well-blended, and then fold in the chocolate mixture until no streaks remain. The batter will be very thick and will deflate somewhat; that's OK.
-- Pour the batter into the prepared pan and smooth the top with a spatula. Bake on the upper middle oven rack at 350° for 35 to 40 minutes, or until a tested inserted in the cake's center comes out clean.
-- Remove cake from oven and allow to cool for 5 or 10 minutes. Run a thin knife around the inside edge of the pan and invert the cake onto a wire rack to finish cooling completely (cake will sink somewhat as it cools).
-- Over very low heat, melt together the chocolate and cream. Stir until completely smooth and whisk in the flavoring. Allow to cool a few minutes, then pour over the cake and allow icing to set completely, 1 to 2 hours. Cut and serve.
Storage
As good as this cake is an hour or so out of the oven, I think it's even better a day or two old. You can store it in an airtight container at room temperature for 2 or 3 days, or freeze it in an airtight container and thaw at room temperature for several hours before serving.
Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at:
Post Office Box 835
East Liverpool, Ohio 43920 USA
E-MAIL: WordBanquet@gmail.com
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