Bake With Us: Waltz of the Flourless Chocolate Cake
Principal Dancer Brendan Saye and First Soloist Donald Thom
April 20, 2020
Principal Dancer Brendan Saye and First Soloist Donald Thom hosted Bake With Us on The National Ballet of Canada's Instagram LIVE, this Friday, April 17 at 8:00 pm EDT. If you missed baking along with Brendan and Donald, check out the full recipe below for their "Waltz of the Flourless Chocolate Cake".
Check out the hashtag #BakingwithDancers on Instagram and see some of the wonderful cakes our followers baked together!
Waltz of the Flourless Chocolate Cake
Unsweetened cocoa powder
10 oz semi-sweet chocolate (not chips)
¾ cup unsalted butter
5 large eggs
¼ cup plus 2 tbsp sugar
1 tbsp dark rum or brewed espresso (optional)
1 tsp pure vanilla extract
½ cup unsalted butter
8 oz semi-sweet chocolate
2 tbsp light corn syrup
8-inch (20 cm) round cake pan
Parchment (baking paper)
2 large bowls
Preheat the oven to 300 degrees F or 150 degrees C. Grease the bottom of an 8-inch (20 cm) round cake pan and line with parchment (baking paper). Grease the paper and the sides of the pan and dust with cocoa.
In the top of a double boiler, combine the chocolate and butter and melt over barely simmering water. Whisk until blended and set aside to cool slightly.
In a large bowl, using an electric mixer on medium high speed, beat together the egg yolks, ¼ cup of sugar, dark rum (if using), vanilla and salt until pale and very thick. Gradually pour in the chocolate mixture and continue beating until well blended.
In a deep, clean bowl, using clean beaters, beat the egg whites on medium-high speed until foamy. Gradually add the remaining 2 tbsp sugar and continue to heat until medium-stiff peaks form. Using a large silicone spatula, scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.
Pour the batter into the prepared pan and spread it evenly. Bake until the cake puffs slightly and a cake tester inserted into the centre comes out very moist but not liquid, about 35 minutes. Do not overcook. Let cool on a wire rack for 30 minutes.
Run a table knife around the inside of the edges of the pan to loosen the cake then invert onto a flat plate. Lift off the pan and carefully peel off the parchment paper. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight.
Glaze the cake with the chocolate glaze, then refrigerate until firm, at least 2 hours. Transfer to a flat serving plate. Using a thin bladed knife, cut the cake into small slices, dipping the cake into hot water and wiping it dry before each cut.
To make the glaze, combine ½ cup unsalted butter (4 oz), cut into 4 pieces and 8 oz (250 g) chopped bittersweet chocolate into the top of a double boiler and melt, stirring occasionally, over barely simmer water. Whisk until blended. Remove from the heat and whisk in 2 tbsp light corn syrup until smooth and glossy. Set the cold cake on a rack over a large plate or baking sheet. Slowly pour the warm glaze over the centre of the cake. The glaze should cover the surface evenly, spilling over the edges and running down the sides.