I love making cakes for special occassions like this, I love the planning stage, buying of ingredients and such and of course the baking process. My biggest problem that I encountered in making cake this time is that: what kind of cake? Papa is a really huge fan of chocolate, so its only practical that I make a chocolate cake. But with all the many chocolate recipes to choose from I'm getting confuse!?! I, myself have more than a hundred recipes of chocolate cake from my 8 or 10 baking books that are solely about chocolates. I always make a Chocolate Fudge Cake, however, I want something different and unique, something that I've never made before that everyone will love. So I turn to the authority in chocolate, non other than Tish Boyle!
Preparation: 50 minutes, plus baking and chilling times
Position a rack in the center of the oven and preheat to 350°F. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment or waxed paper, butter the paper
In a medium saucepan, combine the chocolate and butter. Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted. Gently whisk until smooth. Remove from the heat and stir in the cognac. Let cool.
In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended. Stir in the melted chocolate mixture.
In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy. Increase the speed to medium-high and beat the egg whites until soft peaks start to form. One tablespoon at a time, beat in the remaining 2 tablespoons of sugar. Continue beating until the egg whites are stiff but not dry.
Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions. Do not overmix.
Pour the batter into the prepared pan. Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Transfer the pan to a wire rack and cool for 10 minutes. Using a small sharp knife, cut around the sides of the cake to loosen it. Release the panside. Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely. Wrap in plastic and refrigerate overnight.
Make the chocolate glaze
For this Father's Day cake I want it to be special, so I bought special chocolate that goes with my special chocolate cake I use a Callebaut bittersweet chocolate for the cake and the glaze and I use Valhrona milk chocolate for the drizzles. This is actually the first time I bought very expensive chocolates to make cake with. Hmmm...this cake better be great not good but great.
Another great this about this recipe is that it looks quite easy and it truly is that easy, it was a breeze. My only disappointment in this recipe is that that the cake souffled up during the baking due to the eggwhite folded in and as the cake cools the middle fell so I got a big crater in the middle. Since nobody knows that it wasn't suppose to look like that right? so why tell them. I still think it looks sexy and delicious not as pretty as a level cake but still looks okay for me :)
Try this recipe its really good! HAPPY FATHER'S DAY!