Bittersweet Deception

There's something about chocolate and liquor that I've really come to enjoy this past year. It's not so such liquor with chocolate, as in a good red wine paired with a rich dark chocolate. It's more liquor within a chocolate dessert that I appreciate. For me, the smooth floral notes of the alcoholic spirits embrace the sharp bittersweet nature of the chocolate, forming a rich dessert harmony for the palate that makes my spirit soar.

After successfully making warm bittersweet mousse, I've been debating what my next study break bake (or "study bake") should be. Liking booze with my chocolate, Alice Medrich's Bittersweet Deception seemed a perfect candidate and I am glad to say, it did not disappoint. I was not only impressed with the overall taste composition of this low fat (yes, low fat) dessert. I was totally blown away by the fact that I could recreate it -- in spite my issues with the liquor. (And no, I was not sipping it along the way. )

According to Alice, the "deception" in this dessert is the fact that it is low in fat (no butter or cream) but rich in taste. It is truly a "dense, moist, melt-in-your mouth bittersweet chocolate dessert." The cognac in the recipe rounds out the richness and makes this nearly flourless cake a truly divine delight.

Being the first time I've really made a chocolate cake from scratch, I proceeded to line up all the ingredients I would need. I didn't have a single 5 oz 70% bittersweet bar as the recipe called for so I used one 3.5 oz with 56% cacao and one 1.4 oz with 70%. I cut out about 1 tablespoon of sugar to compensate, following suggestions Alice gives in her book, Bittersweet. It seemed to work.

I've never finely chopped chocolate before, and learned that my mom's big chinese cleaver works much better than the small paring knife and the medium utility knife I first used. The third knife was the charm.

After combining the 1/2 cup unsweetened cocoa, 2 tablespoons of flour, 1/2 cup of sugar, and pinch of salt in a small sauce pan with 3/4 cups plus 2 tablespoons water, I continuously stirred the cocoa mixture over medium heat to prevent scorching as Alice directed. But I began to wonder how I would know when this very liquidy concoction was simmering, and ready for the final timed 2 minutes before I would need to remove it from the heat. It took a while -- stirring and stirring, but I soon noticed the mixture thickening. I began stirring faster and after 2 minutes, I could tell it was starting to glob. It was done, and I immediately poured it over the chopped chocolate and began to stir. It now came time to whisk in the 1 teaspoon of vanilla (no problem), and then the 2 tablespoons of cognac.

Uh-oh. Problem.

Now my parents aren't into liquor. There is a little cabinet in the dining room where the spirits are kept. The bottles have been there for God only knows how long. While she was still living, my grandmother (dad's mom) would often have a little sip of something before retiring for the evening. She passed away over 15 years ago. The booze is old, I know. But being in an unopened bottle and baked in a cake, the cognac, I figured, wouldn't be a problem. It unfortunately was.

Screwing off the lid, I discovered that the cork was so old it had disintegrated from the top and was stuck in the neck of the bottle! As I see the chocolate out of the corner of my eye starting to cool and I need to whisk the cognac NOW -- what to do? Use another liquor maybe? No. Alice specifically says cognac or rum, and I know there is no rum in the house. Alice also does not list the alcohol as optional, meaning that it probably is essential for the deceptively rich taste in this surprisingly low-fat dessert.

I grab a cork screw to see if it would help. It didn't get the cork out, but it did drill a hole through the cork's center so that I could see into the bottle. As I poured to measure out the necessary one tablespoon, little bits of cork came floating out onto the spoon. I eventually was able to skim off the cork bits, add the cognac to the chocolate mixture, and whisk it in. Breathe a sigh of relief.

The two eggs, egg white, and 1/2 cup sugar did double in volume after beating on high for about 5-6 minutes as Alice noted, creating a foamy liquid froth that was easily mixed 1/3 at a time into the chocolate. I had done this with the mousse and found myself getting the hang for this folding action.

My mom had picked up some baking parchment so I could cut a circle for the bottom of the 8 inch pan. With the sides greased, and the batter poured, it was into a baking pan which I filled with BOILING water. (I learned from my mousse experience.) 350 degrees for 30 minutes, and the cake was crusty on top and the surface sprung back when gently pressed. Well, sort of. I gave my chocolate creation a few more minutes so it would have a better "spring" rather than be a simple "sprungk."

After a cooling and a few hours in the fridge (Alice says overnight but I couldn't wait), I unmolded it, while my mom taught me how to lightly dust it with powdered sugar.

And with the first bite, I was hooked. It was rich and dense, moist and decadent, with a deep bittersweet bite that was underscored by the cognac which seemed to intensify the chocolate and to meld the flavors together so to raise this cake to a new level of royal richness. It's hard to describe, but boy, was it good.

The cognac created a rich flavor profile so that this low-fat chocolate dessert tasted deceptively bad for you. That is the "Bittersweet Deception."

The liquor in this dessert made it soar over the top, as the spirits with the chocolate made my soul sing with another dessert success. I'm getting the hang of this chocolate baking thing, and learning a few things too. Next time, check the booze before I begin.

And may be sample a little too!