Chocolate *something* Cake

2:17am Saturday 28 August 2010 Sydney (gmt+10)

We were starting to run out of Dessert of the Day and I was on my own in the kitchen so it was up to me to make something up quick. And with whatever stuff that I could find this is what I came up with. I call it a Chocolate *something* Cake 'coz I didn't have time to think of some funky, gastronomically appealing name to call it. And this is how I made it.

I found some chocolate, probably just a bit over a kilogram. I placed 2/3 of it on a stainless steel bowl on a small pot with simmering water. And while it was slowly melting I went to the Espresso Machine and made myself a Long Black. I added half of it to the chocolate and then I mixed it then added around 70ml of Clarified Butter. I'm sure you'll notice that I didn't bother using a scale or a measuring jug 'coz I really didn't have time. I just guestimated the amounts. And besides, I was making up the recipe as I go.

So the chocolate mixture is ready. I put it aside and I grabbed another bowl and in it I placed 6 Egg Yolks, and I whole Egg (white and yolk together). The tiny amount of egg white will help the cake remain aerated after baking. Then I added I think 3/4 cup of Caster Sugar. Then I whipped them together until they're creamed... or the sugar has dissolved completely and the eggs accumulated enough air to increase in volume by 1/3.

Then I folded the Egg and Sugar mixture into the Chocolate Mixture. And once folded together I added 1/2 cup of Self Raising Flour. I folded the mixture and I added some Frangelico. Probably 200ml. Then I put it aside to rest and I prepared the muffin pans.

For many years now I've been using Wiltshire's Bend 'n' Bake Muffin Pans. And they're amazingly reliable. They never stick, but nonetheless I still spray them with Canola just in case. Then I pour in the mixture, but only just 2/3 full. I then placed bits of chocolate on top of the mixture and slightly pressed them down. I don't want to push them too deep 'coz I want them to sort of melt and make a crunchy chocolate crust, but at the same time they will add to the richness of the cake and keep it from drying up.

15 minutes later they're ready. But I had to let them cool down a bit for another 5 minutes just so they contract and become more rigid, rather than falling apart. And when I pulled the first one out of the muffin pan it had a bump, but otherwise it was perfect! It was really rich and chewy inside, but had a smooth, shinny, crunchy crust on the outside. Cool! But of course I can't just serve it as is. It has to have a sauce. So using what's left of the Chocolate, the Long Black and some Cream I made a Ganache.

And while the Chocolate Cake was still warm I poured the Ganache over it. Then a quenelle of Mascarpone on top, and I garnished it with half a strawberry and a sprig of Mint, with a tiny bit of Lemon Zest around the side.

Rob watched as I put it together. He suggested I sprinkle it with cracked pepper... which really doesn't make any sense! But of course he was kidding, well, so I think. Given what I had to work with and the limited time that I had to prepare it I was pretty happy with the result.  But I still haven't got a name for it. But Nubia really didn't care what it's called. I think all she wanted to do was take a big bite out of it! Coolness!