Monday, June 15, 2009
Emily's Chocolate Oblivion
This recipe is originally called Chocolate Suicide, by Rick Mayer. I dislike the word suicide so I renamed it Chocolate Oblivion. The recipe comes by way of a friend's mom who wanted to know if I could make it gluten and casein free. Here it is, Emily - I hope you like it! I'm sorry there are no pictures...well there are, but they are still in the camera. I'll post them when the desktop is up and running again.
Start this cake several hours before you serve it. The original recipe called for making the cake with a box of devil's food cake mix, 1 1/3 cups water, 1/2 cup vegetable oil and 3 large eggs. I was not about to spend $6 on a gluten free cake mix, so I made my own cake and proceeded with the recipe as directed. The original recipe also called for adding 4 tbsp. butter to the ganache which I simply omitted, and placing 10 chocolate-dipped strawberries on top of the cake. I placed three chocolate-dipped strawberries in the middle of the cake (because the girls had gotten to the strawberries first) and it looked just as pretty.
For the cake:
1 GFCF Best-Loved Chocolate Cake, baked and cooled
Set aside two 8 inch cake layers for the Chocolate Oblivion. Wrap the third layer and freeze it for later (this is great for surprise guests - thaw the cake and sprinkle the top with fresh raspberries and powdered sugar and ta-da! - you have a reasonably spiffy dessert).
For the ganache:
10 ounces casein-free chocolate chips, such as Enjoy Life
1/2 cup full-fat coconut milk
1/4 tsp. vanilla extract
Place the chocolate chips in a medium bowl. Heat the coconut milk in a small saucepan over medium heat until just starting to simmer. Pour the hot coconut milk over the chocolate chips. Let stand 30 seconds to soften, then whisk until the chocolate is completely melted. Add the vanilla extract and set aside to cool to room temperature.
For the garnish:
strawberries (10 or 3 or however many seems good to you), rinsed, dried and unhulled
Make the Oblivion:
Line the bottom of a 9 inch springform pan with a circle of wax paper, set aside.
Into the bowl of a large standing mixer, break the two cake layers into 1 inch chunks. Pour 1 1/3 cups of the ganache over the cake. Mix on medium speed about 1 minute or until the mixture becomes the consistency of fudge - not too stiff and not soupy (add a little more ganache or ccoconut milk if the mixture seems too stiff). Scrape the mixture into the prepared springform pan and smooth out the top - this should not be too difficult but it will take a minute of work to get the top smoothed just right. Cover the surface of the cake with plastic wrap and refrigerate about an hour or until firm and easy to unmold.
Remove the cake from the refrigerator. Pull back the plastic wrap and run a sharp knife around the edge of the cake to loosen it. Replace the plastic wrap. Remove the side of the springform pan. Place a plate on top of the cake and invert the cake. Remove the bottom of the springform pan and reinvert the cake onto a serving plate. Discard the plastic wrap.
Surround the cake with strips of plastic wrap to keep the serving plate clean while you frost the cake. Reserve 1/4 cup of ganache for dipping strawberries. Frost the top and sides of the cake with the remaining ganache once. Let the ganache set(this won't take long as the cake will be cold), then frost the cake with a second layer of ganache, making the ganache look as smooth and silky as possible. Remove and discard the plastic wrap around the edge. Let the ganache set again.
Dip the strawberries into the 1/4 cup of reserved ganache so they are half covered in chocolate. Place the strawberries on top of the cake. Refrigerate the cake until 1 hour before ready to serve.