Tuesdays with Dorie - Almost Fudge Gateau
By Melissa On February 19th, 2008
You wouldn’t think that it would take 15 eggs, and 27 ounces of bittersweet chocolate to create this beauty. But yours truly isn’t like everyone else. You see, it took me THREE attempts at this cake. But I learned quite a bit. I learned that the whipped egg whites will be clumpy when added to this, and they need to be mixed in well (not just “folded”), else the final product will be quite bumpy. I learned that if the oven gets too hot, the top (crust) of the cake (which ends up as the bottom) will rise above the cake innerds, and when the cake settles as it comes out of the oven, you’ll get a crackly, crumbly mess to contend with. No fun. The third attempt still had a bit of a crackly crust, but I dealt with it, and allowed it to cool to room temp while upside-down.
