TWD: Almost-Fudge Gâteau

The word gâteau always brings me back to my years of learning French throughout all of middle school and high school and evokes such fond memories of my stays in France with my family's close friends, who happen to have started out as my host family when I did an exchange program at the tender age of 10. May will mark the 20 year mark since that first trip and the beginning of a wonderful friendship between two completely random families who would never have otherwise met if it hadn't been for this program.


My French tongue has faded some since my last visit in 2000 but that doesn't mean that I don't have the desire to continue to learn all that is French. I read blogs of expatriots who live in France and I still yearn to be strolling the streets of Paris, ducking into a sidewalk café for a crossaint and a demi-tasse, browsing artists' works in Montparnasse or Montmartre, lunching on a baguette and brie with a glass of wine in Jardin des Tuileries, or of course perusing through one of the hundreds of French bakeries that make France so famous for it's baked goodies. This weeks' Dorie recipe was chosen by Nikki of Crazy Delicious and comes from Hélène Samuel, a French restauranteur, who used to sit in front of the oven (her very first oven while living in Paris) and watch this cake bake as her source of entertainment. Le gâteau itself, as Dorie describes is "plain looking but profoundly flavorful, moist, pleasantly dense, and definitively chocolate..."; a description that perfectly matches how this cake itself turned out.

I'll admit that I didn't run out and buy a 9" springform pan for this recipe so I'm not entirely sure if the cake turned out as "puffy" as it should have (with 5 egg white folded into the batter) while using a regular ol' 9" cake pan. Since this was another TWD recipe without a picture to guide me, I guess I'll have to wait and see how everyone else's cakes turned out. Regardless of how it looked, it tasted FANTASTIC. And fudgy it was! I used 60% bittersweet chocolate and was slightly worried about the bitter-factor but it was the right decision for me and I would use the same percentage should I make the cake again, which I'm sure I will. The top cracked, just as Dorie said it would and because I used a cake pan, my cake resembled more of an oversized molten lava cake than a pretty, smooth-sided cake turned out of a springform pan.

As for the glaze however, I didn't have such great luck. I'm not really sure what happened but after I added the corn syrup, the melted chocolate-cream mixture separated from the syrup like oil and water. It was very strange and I couldn't bear to ruin a perfectly good cake with a mixture that resembled more of an sloppy chocolate mess than a chocolate glaze; powdered sugar and whipped cream worked just fine for me.

In spite of the glaze issue, I thoroughly enjoyed this cake; both making it and eating...and yes, I had a piece for breakfast yesterday morning. Hats off to Nikki for a great choice this week! You can see how the over 30 other members of our growing TWD group did this week by visiting their blogs here.

Almost-Fudge Gâteau

source: Dorie Greenspan's Baking: From My Home to Yours

• 5 large eggs
• 9 ounces bittersweet chocolate, coarsely chopped (I used Ghirardelli 60% bittersweet cacao chips)
• 1 cup of sugar
• 5 tablespoons unsalted butter, cut into chunks
• 2 tablespoons coffee or water
• 1/3 cup all-purpose flour
• Pinch of salt

For the Glaze (optional)

• 4 ounces bittersweet chocolate, coarsely chopped
• ½ cup heavy cream
• 2 teaspoons light corn syrup

Getting Ready:

1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan (I used a 9" cake pan), line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or a silicone mat.
2. Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.
3. Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that's fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes.
4. Using a rubber spatula, stir in the yolks one by one, then fold in the flour.
5. Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm, but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the butter into the pan and jiggle the pan from side to side a couple of times to even the batter.
6. Bake for 35 to 45 minutes (35 minutes was perfect for my oven), or until the cake has risen evenly (it might rise around the edges and you'll think it's done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn't shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.
7. Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature right side up. As the cake cools, it may sink.

To Make the Optional Glaze: First, turn the cooled cake over onto another rack so you'll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.

Put the chocolate in a small heatproof bowl.

Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.

Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don't worry if the glaze drips unevenly down the sides of the cake – it will just add to its charms. Allow the glaze to set at room temperature or, if you're impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.

Prep time: 20 minutes

Cook time: 35 minutes

Yields: 12-16 slices

TWD: Brown Sugar-Apple Cheesecake

Here's to my first TWD recipe!! Jaime of Good Eats n' Sweet Treats chose Brown Sugar-Apple Cheesecake (pages 218-219) for this weeks' recipe and boy what a great job she did choosing! I'm a lover of all-things-cheesecake, albeit I've only made cheesecake a number of times. I'm always nervous to make cheesecake because there are so many ideas about the best techniques for the best cheesecake: waterbath vs. no waterbath, cool the cheesecake in the oven vs. on the counter, baked vs. no-bake, a crack should be there vs. shouldn't...you get the point. But because I'm such a recipe-follower, I wasn't too nervous about making this one. I know that Dorie's recipes are tried and true and that all I would need to do is follow her recipe. Easy enough.

Easy? Yes. Quick? No. It took me 1 and 1/2 hours to prep this cheesecake because I was so afraid of screwing it up...and lord knows I didn't want to screw up my first TWD recipe! I had to take extra precautions to be sure that everything I did was right...that the crust was browned enough but not too much, that the apples were cooked enough without burning the brown sugar, that the cream cheese was soft enough so the batter wasn't lumpy, that the springform pan was wrapped tightly enough so no water would leak into my masterpiece. It certainly was a process but the proof was in the pudding...err cheesecake...that my precautions and all that extra time yielded one hell of a cheesecake...and a cheesecake WITHOUT a crack!! This was a first for me and was the first indication that I felt that I really did everything right. The only little blemishes on the top of the cheesecake came from the aluminum foil that stuck to the cake as it rose in the oven - no biggie!

Because I made the cheesecake last night (Monday night), I had to let it chill overnight before cutting it which was fine because I feel more comfortable taking pics during the daylight rather than at night...and coincidentally, I hadn't had breakfast this morning before cutting the cake and taking pics. Aww shucks....cheesecake for breakfast? What a bummer! Well, somebody had to taste it in order to write this review!

Dorie certainly was right - this is a substantial cheesecake. Not heavy and dense like NY cheesecake, but creamy and almost light...but substantial in taste it is. The cheesecake never fell in the middle while cooling and resulted in this beautiful dessert flecked with cinnamon as the highest (thickest?) cheesecake I've ever made. I did have to restrain myself from eating a whole piece this morning because I did only cut it 8ths but it was oh so good! (And in the future, I will definitely use dental floss again to make the initials cuts and then a hot, clean knife to finish them off.) I offered to put a piece in Kyle's lunch today but he said that he'd wait until tonight to try it and I almost feel bad about not waiting for him...almost.

Check out how everyone else did here!

Brown Sugar-Apple Cheesecake

source: Baking: From My Home to Yours

For the Crust

• 30 gingersnaps (or a scant 2 cups graham cracker crumbs) I used cinnamon graham crackers and ground them into crumbs myself
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon (optional)
• 1/2 stick (4 tbsp) unsalted butter, melted

For the Apples

• 1/2 stick (4 tbsp) unsalted butter
• 3 large Golden Delicious or Fuji apples, peeled, cored and cut into eighths I used Golden Delicious
• 2 tbsp (packed) light brown sugar

For the Filling

• 1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
• 3/4 cup (packed) light brown sugar
• 6 tbsp sugar
• 3 tbsp apple cider
• 2 tsp pure vanilla extract
• 2 tsp ground cinnamon
• 3 large eggs
• 3/4 cup sour cream
• 1/3 cup heavy cream
• Apple jelly, for glazing, or confectioner's sugar, for dusting (optional)

To Make the Crust:

1. Butter the bottom and sides of a 10-inch springform pan. Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups. (If you are using graham cracker crumbs, just put them in the food processor.) Pulse in the sugar and cinnamon, if you're using it, then pour over the melted butter and pulse until the crumbs are moistened. Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they'll go. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)
2. Center a rack in the oven and preheat the oven to 350 degrees F. Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides. Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Transfer to a rack to cool while you make the apples and the filling. Leave the oven at 350 degrees F.

To Make the Apples:

1. Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so. Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples. Let the apples cool while you make the filling.

Getting Ready to Bake:

Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.

To Make the Filling:

1. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
2. Pour about one third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan. Cover with the remaining batter and, if needed, jiggle the pan to even the top. Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.
3. Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark. The cake will rise evenly and crack around the edges, and it should be fully set except, possibly, in the very center--if the center shimmies, that's just fine.
4. Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.
5. Run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides.

Tuesdays with Dorie (TWD)

After many months of debating about joining the Daring Bakers but being just plain chicken about it, I've decided to make good use of my newest cookbook and join a relatively new and still flourishing baking group called Tuesdays with Dorie. Laurie of quirky cupcake started TWD with Chelle of Sugar & Spice with the premise of baking their way through Dorie Greenspan's famous baking cookbook, Baking from My Home to Yours. Each week a new recipe will be choosen by a group member and each member will post their results in their respective blogs.

You can find links to all of the members' blogs here - be sure to check out the results on all of the blogs!