Burnt Caramel Chocolate Cake is excerpted from Gateau by Aleksandra Crapanzano. Copyright (c) 2022 by Aleksandra Crapanzano. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.
Burnt Caramel Chocolate Cake (Fondant Caramel Brûlé Chocolat)
- 3 large eggs, at room temperature
- 5 teaspoons all-purpose flour
- 1⁄4 teaspoon fine sea salt
- 125 grams bittersweet chocolate, around 70% cacao, such as Valrhona
- 1 cup / 250 grams sugar, ideally superfine
- 1/3 cup water
- The juice of 1⁄2 lemon
- 10 1⁄2 tablespoons unsalted butter, at room temperature
- 2 teaspoons rum, bourbon, Cognac or Armagnac
- Preheat the oven to 320°F. Butter an 8-inch cake pan and line the bottom with a round of parchment.
- In a stand mixer or using handheld electric beaters, whisk the eggs for a full 6 minutes, or until they have doubled in size. Add the flour and salt and mix for another 2 minutes. Set aside.
- Melt the chocolate in a double boiler and set aside.
- Make a caramel by combining the sugar and water in a heavy-bottomed and high-sided pot over medium-high heat. Stir briefly to help dissolve the sugar, then add the lemon juice and stir to combine. Stop stirring and bring the mixture to a boil. Continue cooking, occasionally—with oven mitts—swirling the pan. When the mixture is a dark amber, immediately remove it from heat. Using great caution—this will sputter—add the butter, a chunk at a time, stirring well after each addition. Then add the rum and stir. Pour into a pitcher or measuring cup with a spout. Set the mixer at medium-low and pour the caramel in a slow, steady stream into the egg mixture, then add the chocolate and mix only until no streaks remain.
- Pour the batter into the prepared pan and bake for 45 minutes, or until a knife inserted in the center comes out moist but clean. Set on a cooling rack to bring to room temperature, then refrigerate for 4–24 hours. Remove from the fridge 30 minutes before serving it.