Le Diabolo
2019-09-05 21:49:25
A simple one layer cake which packs not only keeping power, but the flavors are just seductive
- 5.5oz (156gr) caster sugar
- 4 large eggs, separated
- 6 oz (170gr) mild bittersweet (55-62% cocoa solids) chocolate, chopped
- 5.75oz (163gr) unsalted butter
- 4 tbs (37gr) cake flour
- 2tbs (15gr) almond flour or powder.
- pinch of fine sea salt
- For the glaze
- 5oz (142gr) mild bittersweet chocolate (55-62% cocoa solids), chopped
- 4.5tbs (67ml) coffee or water or combination of both.
- 2.25oz (64gr) unsalted butter
- Instructions
- Butter an 8 inch (20cm) by 2 inch (5cm) cake pan and place a round of parchment on the interior base.
- Preheat the oven to 375F(190C)
- Butter the paper, then flour or use almond flour (or a combination of almond flour and cocoa) to coat the entire interior surface.
- Beat the sugar with the yolks until they are pale creamy yellow.
- Melt the chocolate and butter in a heavy saucepan over low heat (or over simmering water if your pan is thin) until the two are smooth and thoroughly mixed.
- Add the egg and sugar mixture, and stir briefly until well blended.
- Stir in the cake flour and the almond flour and set aside.
- Beat the egg whites with a pinch of salt until the mixture is stiff. (I was taught to place a raw egg in the shell on the meringue and if it did not sink to the base, the consistancy was correct)
- Stir in one fourth of the egg whites into the chocolate mixture, before folding in the remainder.
- Fill the cake pan (the batter should level off at about 1/4 inch from the rim) and tap it on the counter to distribute the batter evenly.
- Bake 20-23 minutes - the outside should be solid and the center a bit creamy, but not runny when tested with a sharp knife.
- Allow cake to cool before unmolding onto a cake rack.
- For the glaze
- Melt the chocolate with the liquid over hot water until smooth.
- Remove from heat and stir in butter.
- When the glaze has cooled somewhat so that it is pourable, but not syrupy, place the cake on the rack on a sheet pan.
- Pour over the glaze from the center and gently swipe it over the sides with an offset spatula.
- Swipe around the sides with glaze too.
- You can wipe up the drips in the sheet pan and finish the edges or top of the cake.
- You can toast some slivered almonds and decorate the cake with them.
- I refrigerate the cake and then bring it to a cool room temperature for serving.
- Rather than the slivered almonds, I use the croquant recipe (which keeps for months) in the Setteveli post of Kitchen Detail.
- Delicious with a garnish of whipped cream or ice cream.
By Simca Beck
Adapted from Simca's Cuisine
Adapted from Simca's Cuisine
Kitchen Detail https://lacuisineus.com/
