Issue link: https://read.dmtmag.com/i/251527
64 BRAVA MAGAZINE | FEBRUARY 2014 Prepare cake: Preheat oven to 350 degrees. Place rack in middle of oven. Grease two 8-inch cake pans and line with parchment paper to fit. In heavy saucepan, combine water with 1 ½ c. sugar. Stir constantly and bring to a boil. Then boil without stirring for 4 min- utes, or until a candy thermometer reads 220 degrees. Remove pan from heat, and immediately add chocolate. Stir until completely smooth. Add butter a little at a time until fully incorporated. Stir in rum and vanilla. Whip eggs, salt and remaining ½ c. sugar for 15 minutes. Turn mixer to low, add chocolate mixture and stir until fully incorporated. Do not over mix. Pour into prepared pans. Place cake pans in large pans. Place in oven then add hot water bath slowly until halfway up sides of cake pans. Bake approximately 25 minutes; cakes are done when a toothpick inserted in the middle comes out clean. If not done, bake up to 10 more minutes. Do not bake more than 35 minutes. Prepare ganache: Bring cream to a simmer, remove from heat and add chocolate. Let sit for about a minute. Slowly stir until chocolate is completely melted and incorporated. Add butter stirring slowly until fully incorporated. Stir in vanilla. Prepare glaze: Sprinkle gelatin over ¼ c. water; let bloom. In saucepan, whisk together sugar and water over medium heat. After sugar completely dissolves, whisk in corn syrup and cocoa powder. Stir in heavy cream and bring the mixture to boiling point, 190 degrees. Remove from heat, and strain into a heat-resistant bowl. Let cool 15 minutes to about 122 to 140 degrees. Stir in gelatin until completely combined with no streaks. Strain again into another bowl and cool to 80 degrees. Assemble cake: Remove from oven and cool completely on wire rack. Unmold upside down on to a plate, then invert right side up on to a serving plate. Add a ½-inch thick layer of ganache that's slightly above room temperature but not hot. Unmold second cake, place on top of ganache layer and add another ½-inch layer of ganache. Use remaining ganache to smooth sides of cake. Cool in refrigerator until ganache is completely set. Pour thin layer of mirror glaze over top and let set. Glaze will not completely set up but will remain tacky. Serve with whipped cream or ice cream. *The café's chef, Bruce Patterson, prefers Callebaut chocolate, (Ghirardelli and Valrhona work too). He also prefers Myers's Dark Rum. Cake ¾ c. water 2 c. granulated sugar 18 oz. dark chocolate (60 percent cocoa)* ¾ lb. unsalted butter (3 sticks), cut into pieces 1 Tbsp. dark rum* 1 tsp. vanilla extract 9 large eggs ¾ tsp. salt Ganache 4 c. heavy cream 24 oz. dark chocolate cut into pieces (70 percent cocoa is preferred) 3 Tbsp. unsalted butter cut into pieces 1 tsp. vanilla extract Mirror Glaze ¼ c. water 2 tsp. powdered gelatin ⅔ c. sugar ⅓ c. water 3 tsp. corn syrup ¾ c. plus 2 Tbsp. alkalized cocoa powder (Dutch processed) ⅓ c. heavy cream FLOURLESS CHOCOLATE CAKE From Paoli Schoolhouse Café SWEET ENDINGS It's easy to overthink your dessert pairings, so keep it simple and consider just these three things: Acidity: Wines with higher acid often pair well with fruit desserts, which have natural acidity. Think lemon tart. Intensity: The more intense the flavors of a dessert, the more intense the wine should be. Complex chocolate torte needs a full-bodied dessert wine. Sweetness: A dessert wine should be sweeter than the dessert itself. Think caramel, and pair it with a "sticky" dessert wine such as sauternes or ice wine. Still stumped? Think bubbles. Refreshing and festive, sparkling wines complement most any dessert without fighting it. Perfect pairings for this month's featured desserts: FLOURLESS CHOCOLATE CAKE: OSMIN ESTELA This is a fortified wine (similar to port) from the South West of France made from 50 percent Malbec and 50 percent Tannat. It has a bouquet of black fruits, juniper and complex balsamic notes and is sweet without being too heavy. Delicious. ($27) LAVENDER CRÈME BRÛLÉE: SARACCO MOSCATO Fresh and floral, this slightly effervescent white is a luscious mouthful of ripe peaches. ($13) TRIO OF COOKIES: ROSCATO ROSSO DOLCE From northern Italy, this red wine is full of cherry, blackberry and red raspberry aromas. Fresh and lively, it's good with a variety of foods. ($11) Cheers! –Karen Eigenberger, partner, Steve's Wine-Beer-Spirits WINE GO+DO SAVOR RECIPE