Source: Adapted from Chocolate Armagnac Cake by Dorie Greenspan in her book, Baking: From My Home to Yours
I got such a sweet deal on these two Dorie Greenspan cookbooks recently. I was beyond excited when Around My French Table and Baking arrived in an Amazon box on my front porch. I spent days drooling over recipes, and trying to decide which to make first. I changed my mind several times. Lemon Tart? Basque Cake? Devil’s Food? Indecision haunted me…
…until I found this Chocolate Armagnac Cake.
**WARNING!! Only serve this cake to the most dedicated chocoholics!**
**The intense flavor of this cake is not for the faint of heart.**
I’m not sure what drew me in first. I don’t think it was the picture, because it is not on the same page as the recipe, and it was the recipe I saw first. I’m pretty sure it was the first sentence, which began, “This extremely intense chocolatey chocolate cake….” You had me at chocolate, Dorie.
Well, I made some changes, but not so much because I wanted to. First, I was completely out of walnuts, much to my chagrin. I reluctantly used extra flour to compensate. I was completely out of bittersweet chocolate, too, but I had plenty of dark chocolate, so I used that instead. I didn’t figure anyone would complain about it. I also left out the armagnac-soaked prunes. I have nothing against prunes, but I don’t drink, so spending time and money on Armagnac that I won’t drink didn’t appeal to me much. I decided, sadly, to just leave it out.
This is not exactly your typical bake-it-until-the-toothpick-comes-out-clean kind of cake. Dorie recommends you remove it from the oven when a knife inserted near the center comes out streaky. Mine came out clean… dang it!
It’s completely inedible now! I absolutely cannot serve that to anyone! (except myself.)
Actually, even though the knife came out clean, when I cut into the cake, I still found some lovely gooey-ness dotted through the cake, mostly near the center. It was seriously perfect.
I had a hard time letting mine cool enough to frost. I could smell the chocolate nirvana all through the house. The neighbors could probably smell it, too. Seriously, if you want to drive people crazy, bake this when you have a hungry crowd in your house.
It’s weird, but I can honestly say that this is one of my favorite things I have ever put in my mouth… and I will probably not make it very often at all. It is so intensely chocolate, it absolutely cannot be eaten without a glass of milk. In fact, the slice I cut in the picture was about double the size it needed to be. A small sliver will give you your recommend allowance of dark chocolate for the month. I wished that I had a scoop of vanilla ice cream to go with it. A small slice of this intense chocolate cake and a scoop of good quality vanilla bean ice cream would literally be… well…
- FOR CAKE:
- 7 oz. dark chocolate
- 4 T. butter
- 3 T. water
- 3 eggs
- ⅔ cup sugar
- ¼ tsp. salt
- ½ cup flour
- FOR GLAZE:
- 3 oz. dark chocolate
- 3 T. powdered sugar
- 3 T. butter
- FOR CAKE: Over double boiler (or in microwave in 30-second intervals) melt chocolate, butter, and water together, stirring. Remove from heat as soon as everything is melted and combined.
- Separate egg whites from yolks. In separate bowl, mix sugar and egg yolks together. Add melted chocolate mixture and stir to combine.
- Add salt and flour, and stir gently to combine.
- In separate bowl, beat egg whites until they form stiff peaks. Gently fold whites into chocolate batter.
- Grease round layer pan. (I used wax paper in the bottom, and sprayed generously with non-stick spray.) Pour batter into pan.
- Bake at 375 degrees for 20-25 minutes, until knife inserted near the center comes out nearly clean.
- Turn cake upside down to cool and frost.
- FOR FROSTING: Melt chocolate (over double boiler or in microwave in 30-second intervals). Add powdered sugar and stir. Add butter and stir.
- For runny glaze, pour immediately over cake.
- For thicker frosting, allow glaze to cool before pouring onto cake and spreading.
- Allow cake and frosting to cool completely before serving.
If you enjoy this recipe, you might also enjoy:
Triple Chocolate Oreo Chunk Cookies from Jen’s Favorite Cookies
Molten Lava Cake from Our Best Bites