vrijdag 22 november 2013

Chocolate Orbit Cake with Blackberry-Cassis Sauce (Kopie)


Chocolate Orbit Cake
from Room for Dessert by David Lebovitz
makes one 9" cake

1/2 pound butter, in small chunks
12 oz bittersweet chocolate, chopped
1 cup sugar
6 eggs

1. Preheat oven to 350 degrees F.
2. Line the bottom of a 9" round pan with parchment paper and butter the bottom and sides.
3. Combine the butter and chocolate in a double boiler. Cook until melted.
4. In a separate bowl, whisk together the sugar and the eggs.
5. Whisk in the melted chocolate to the sugar and eggs.
6. Pour the batter into the prepared cake pan, and place this cake pan into a water bath, with warm water reaching about half-way up the sides.
7. Cover tightly with foil. (I forgot this step and ended up with a bit of a crust.)
8. Bake in the oven for 1 hour and 15 minutes, until the cake appears set and your finger comes away clean when you touch the center.
9. Remove from oven and water bath and let cool completely.

Blackberry-Cassis Sauce
(makes more than enough for this cake. I always freeze extra and have it on hand to accompany cakes, ice creams, and other desserts when needed.)

1 bag of frozen blackberries
1-2 baskets of fresh blackberries
1/3 cup creme de cassis
1/4 cup sugar, approx.
juice of 1/2 lemon
zest of 1 lemon
1 tspn cornstarch
pinch of salt

1. In a medium saucepan over medium heat, heat the blackberries, frozen and fresh, until they begin to release their juices.
2. Add in the creme de cassis, sugar, lemon zest, and lemon juice and bring to a simmer.
3. When the liquid begins to simmer, spoon about 1/4 cup of the liquid into a small bowl. Add the cornstarch to the liquid in the bowl and whisk thoroughly until the cornstarch is dissolved. Return the cornstarch mixture to the berries cooking in the saucepan.
4. Bring the mixture to a boil and allow to boil for about a minute.
5. Reduce heat to a simmer until the liquid begins to be syrupy. Remove from heat--serve warm immediately or reheat in microwave before serving (if you are freezing the sauce for later use).

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