Chocolate Catastrophe cake
7 eggs ( straight from the refrigerator)
400 grams bitter chocolate
200 grams butter
3 TBLSP. coffee liquer ( or any other liquer you like)
Round cake pan 24 cm.
1. Heat oven to 300 F.
2. Place a deep bowl of boiling water at the bottom of the oven to create a most environment.
3. In a mixer, whip the 7 eggs with the whipping attachment for 8 minutes at high speed, until a thick, light foam is formed.
4. In the meantime, melt the chocolate and butter in a bain marie ( double boiler)
5. Mix 1/3 of the whipped eggs in to the melted chocolate mix.
6. Fold in the liquer.
7. Fold in the remaining eggs until the mix is unified.
8. Line the pan with parchment paper on the bottom.
9. Pour the batter into the pan and bake for 40 minutes, unitl the cake begins to crack slightly on top and barely stable.
10. It will look like it is not done, but that is ok.
11. Remove from the oven and cool completely.
12. Move to the refrigerator for at least 2 hours.
13. Store in refrigerator. Cut with a knife dipped in hot water and serve cold or at room temperature.
14. Just before serving, dust with cocoa powder or confectioner's sugar. I like to sprinkle the confectioner's sugar using an stencil so a pretty design appears.
Pairs Well With
This recipe comes from an Israeli baking book called "Sweet Secrets" by Carin Goren.
This is the cake that my family requests the most and never seem to get tired of it. It is called "catastrophe "cake because it really is a catastrophe in the calorie department- but oh soooo worth it!! I've made it with orange liquer, amaretto, and an Israeli liquer called Sabra- all were excellent and made the cake taste a bit different each time.
Easy to make but very impressive.