Wednesday, November 1, 2006

Recipe No. 1 for Thursday

Godiva Chocolate Indulgence

Dense Chocolate Cake:
10 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
10 tablespoons butter, cut into pieces
4 large eggs, at room temperature
1 tablespoon sugar
1 tablespoon all-purpose flour

Dark Chocolate Glaze:
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
3/4 cup heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract

Decorating (optional):
1 bar (1.5 ounces) Godiva Solid Ivory, coarsely chopped
Godiva Milk Chocolate Praline or Ivory Praline Chicks
Godiva Fold-Wrapped Eggs


To make the cake:

Preheat oven to 400°F. Line bottom of 8-inch springform pan with baking parchment or waxed paper.

Place chocolate and butter in double boiler top. Heat over hot, not simmering water, stirring until mixture is smooth. Remove from heat and let cool 15 minutes or until lukewarm.

Mix eggs and sugar in large heatproof bowl. Place bowl over saucepan of barely simmering water. Whisk egg mixture 2 to 3 minutes or until warm and sugar is dissolved. Remove from heat.

Beat egg mixture for 5 minutes or until it triples in volume and forms soft peaks, using electric mixer at medium-high speed-high speed for 5 minutes or until it triples in volume and forms soft peaks.

Sift flour over egg mixture and gently fold in. Gently stir one-fourth of egg mixture into the chocolate mixture to lighten it. Then fold chocolate mixture into remaining egg mixture. Evenly spread in prepared pan.

Bake for 20 to 25 minutes or until toothpick inserted in center of cake comes out slightly moist and cake is puffed on top. Cool completely in pan on wire rack.

Remove side of springform pan and invert cake onto 8-inch cardboard cake circle. Carefully remove paper. Wrap cake in plastic wrap and refrigerate until chilled, at least 2 hours or overnight.

Make the glaze:

Place chocolate in 1-quart glass measuring cup.
Heat heavy cream and corn syrup in saucepan over medium heat to a boil. Pour over chocolate and let stand 30 seconds. Stir until smooth.
Stir in vanilla.

Assemble the cake:

Place cake with cardboard circle on wire rack over baking sheet.
Pour warm chocolate glaze over cake, coating completely. Gently tap rack to remove excess glaze. Chill in refrigerator 10 minutes or until glaze is set.

Slice cake and let stand at room temperature at least 20 minutes before serving.

Decorate the cake (optional):

Place chopped solid ivory in microwave-safe bowl. Microwave at 50% power for 1 minute. Let stand 30 seconds. Stir until smooth. Drizzle over chocolate glaze, using a fork or spoon. (Or use a pastry bag fitted with a small plain tip.) Chill in refrigerator 1 hour or until glaze is set. Decorate cake with milk chocolate chicks and foil-wrapped eggs.

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