recipe

October 30, 2018

Chocolate Bundt Cake Inspired by Sunday at Lucques

Suzanne Goin’s “70’s Mom’s Double Chocolate Bundt Cake” 
adapted from Sunday Suppers at Lucques

5 ounces dark chocolate, 60-70%, plus 2 oz thinly shaved chunks
1 stick butter or 1/2 cup oil, plus enough to grease the pan
2 tsp vanilla extract

1/3 cup Dutch cocoa powder or other good quality cocoa (sorry not Hersheys)
1 1/4 cups unbleached AP flour or light whole wheat flour (or half and half)
2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp kosher salt

3 extra large eggs
3 extra large egg yolks
1 1/4 cups granulated sugar (might take this up to 1 1/3)

1/2 cup (4 oz) creme fraiche or sour cream

INSTRUCTIONS:
Preheat the oven to 350 and butter your bundt pan

Melt the chocolate and butter or oil together in the microwave on a low setting, over a double boiler, or in an ovenproof saucepan in the oven (as Suzanne suggests)
Whisk together 3/4 cup of water and the cocoa powder and bring to a boil, whisking constantly – when dissolved, remove from heat and set aside. Allow to cool slightly and combine with the melted chocolate and butter mixture.

Sift together the flour, baking soda and baking powder – stir in the salt.

In a stand mixer with the whisk attachment, beat the eggs a few seconds to combine, add the sugar and whip until they reach full volume (watch the edge of the mixture climb the bowl until it stops.) Add the vanilla and beat until the mixture forms a wide ribbon when the beater is lifted out. ( Make sure you don’t add the sugar to the eggs before you start mixing, or the eggs will curdle – sugar will cook egg yolks slightly if allowed to sit undisturbed.)

Gently fold the chocolate and creme fraiche into the eggs and sugar, and fold in the flour mixture in thirds. It might be easier to do this in a wide shallow mixing bowl if you have one.

Pour half of the mixture into the pan and add the shards of chocolate. Fill the pan, and bake undisturbed until it is completely set, but still moist. A tester will not work – just jiggle the pan VERY slightly, and see if it moves. Be careful, it will collapse if underbaked!

Cool about 40 minutes on a rack, and turn out of the pan.

Chocolate Bundt Cake inspired by Sunday at Lucque

Suzanne Goin’s “70’s Mom’s Double Chocolate Bundt Cake” 
adapted from Sunday Suppers at Lucques

INGREDIENTS:
5 ounces dark chocolate, 60-70%, plus 2 oz thinly shaved chunks
1 stick butter or 1/2 cup oil, plus enough to grease the pan
2 tsp vanilla extract
1/3 cup Dutch cocoa powder or other good quality cocoa (sorry not Hersheys)
1 1/4 cups unbleached AP flour or light whole wheat flour (or half and half)
2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp kosher salt
3 extra large eggs
3 extra large egg yolks
1 1/4 cups granulated sugar (might take this up to 1 1/3)

1/2 cup (4 oz) creme fraiche or sour cream

INSTRUCTIONS:
Preheat the oven to 350 and butter your bundt pan

Melt the chocolate and butter or oil together in the microwave on a low setting, over a double boiler, or in an ovenproof saucepan in the oven (as Suzanne suggests)
Whisk together 3/4 cup of water and the cocoa powder and bring to a boil, whisking constantly – when dissolved, remove from heat and set aside. Allow to cool slightly and combine with the melted chocolate and butter mixture.

Sift together the flour, baking soda and baking powder – stir in the salt.

In a stand mixer with the whisk attachment, beat the eggs a few seconds to combine, add the sugar and whip until they reach full volume (watch the edge of the mixture climb the bowl until it stops.) Add the vanilla and beat until the mixture forms a wide ribbon when the beater is lifted out. ( Make sure you don’t add the sugar to the eggs before you start mixing, or the eggs will curdle – sugar will cook egg yolks slightly if allowed to sit undisturbed.)

Gently fold the chocolate and creme fraiche into the eggs and sugar, and fold in the flour mixture in thirds. It might be easier to do this in a wide shallow mixing bowl if you have one.

Pour half of the mixture into the pan and add the shards of chocolate. Fill the pan, and bake undisturbed until it is completely set, but still moist. A tester will not work – just jiggle the pan VERY slightly, and see if it moves. Be careful, it will collapse if underbaked!

Cool about 40 minutes on a rack, and turn out of the pan.