 |
Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 16 |
|
Nick Malgieri Ingredients:
2 cups all-purpose flour |
2 teaspoons baking soda |
1/4 teaspoon salt |
1/2 lb unsalted butter, softened |
1 1/2 cups sugar |
8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, melted and cooled |
4 large eggs |
1 (8 ounce) carton sour cream |
1 cup heavy cream |
8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, cut into 1/4 inch pieces |
2 tablespoons strong espresso |
Directions:
1. Butter and flour a 12-cup tube pan or Bundt pan.
2. Set a rack in the middle of the oven; preheat oven to 325°.
3. In a bowl, stir the flour, baking soda, and salt together.
4. In the bowl of a stand mixer, beat the butter and sugar on medium speed until soft and light, about 5 minutes.
5. Stop the mixer; scrape in the chocolate; beat on medium speed.
6. Beat in the eggs one at a time, beating until smooth after each addition.
7. Stop the mixer and use a rubber spatula to scrape down the bowl and beater.
8. Decrease the mixer speed to low and beat in 1/3 of the flour, followed by half the sour cream.
9. Stop and scrape again.
10. Repeat with another 1/3 of the flour and remaining sour cream, then stop and scrape.
11. Beat in the remaining flour.
12. Give a final mix to the batter with a large rubber spatula.
13. Scrape the batter into the prepared pan; smooth the top.
14. Bake for 55-60 minutes, or until the cake is well risen and a pick comes out clean.
15. Cool the cake in the pan on a rack for 10 minutes, then invert onto the rack, remove the pan, and let cool completely.
16. When the cake is completely cooled, make the glaze: bring the cream to a simmer in a pan.
17. Remove from the heat, add in the chocolate, and allow to stand for 3 minutes to melt the chocolate.
18. Add in the espresso; whisk until smooth; let cool to room temperature.
19. Place the cake, on the rack, on a jellyroll pan to catch drips.
20. Pour the glaze over the cake in a spiral, starting from the center and working outward.
21. Leave the cake on the rack until glaze is set.
22. Use a wide metal spatula to slide the cake onto a platter.
23. Keep the cake under a dome at cool room temperature—refrigeration will dull the glaze.
|
|