News - Local - The Cambrian

Thursday, Jun. 11, 2009

Culinary Corner: A cake with a flavor to diet for

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You know it’s got to be good when everyone comes and asks you to get that recipe. While enjoying the amazing collection of specimens at the annual Wildflower Show with a group of 10 ladies on a “girls’ night out” week-end in Cambria, I must have been accosted by a dozen people with that request. Further sleuthing brought me to Kathy Charbonneau, who had adapted the recipe for the Friends of the Fiscalini Ranch Preserve fundraiser.

Kathy is also on the committee for the annual Great Kitchens of Cambria kitchen tour, which will be held from 11 a. m. to 3 p. m. Saturday, July 25. I have enjoyed that tour previously, and encourage you to get your tickets early, for it is often sold-out. For more details, go to the Friends of the Fiscalini Ranch website at www.ffrpcambria.org.

Wild Flower Café Chocolate Truffle Cake

1 cup water

3/4 cup granulated sugar 9 tblsp. regular butter (1 stick

plus 1 tblsp.)

18 oz. bittersweet chocolate, diced

6 large eggs Ganache:

1 cup heavy whipping cream

8 oz. semi-sweet chocolate, chopped

Butter a 10-inch spring-form pan. Line the bottom with a circle of parchment and butter that also. Wrap the outside of the pan with three layers of heavy aluminum foil, so that it folds just over the rim. Preheat the oven to 350 degrees.

In a small saucepan, combine the water and sugar and bring to a boil, stirring until the sugar dissolves. Lower the heat and simmer five minutes; remove from heat. Melt butter in a large sauce pan over low heat; add the bittersweet chocolate, and whisk until smooth. Whisk in the sugar syrup, and allow to cool slightly.

Add the eggs to the chocolate mixture; whisk until well-blended. Pour the batter into the prepared pan. Place the pan in a large roasting pan and add enough hot water to the roaster to come half way up the side of the cake pan. Bake about 50 minutes, until the center of the cake is firm; cool completely in the cake pan on a wire rack.

In a small sauce pan, bring the whipping cream to a simmer; remove from heat and whisk in the semisweet chocolate until smooth. Pour over the cool cake while in the pan, and gently shake to spread evenly over the top. Place the cake (while in the pan covered with plastic wrap) in the fridge to set, at least two hours, or up to two days in advance.

To serve this flourless “cake,” run a warm knife around the inside of the pan; release the sides of the pan and leave the bottom still on; cut into to 16 slices. Everyone agreed it would be gilding the lily to top this rich offering with whipped cream!

Bev Gulseth was in town with the above-mentioned group of 10 friends who have been getting together every year since 1973. Despite the changing dynamics of their families and some changes in address, they always enjoy each other’s company as they gather each year at different venues for a weekend of fun-filled laughter. Browsing through their scrapbook, I saw that the last time they were here was in 1989, so as I drove them around on the “Cook’s Tour.” They enjoyed lots of changes, even serendipitously winning a couple of prizes up at the Cambria Nursery.

Please send your favorite recipes or ideas to Consuelo, c/o The Cambrian, 2442 Main St., Cambria CA 93428; or e-mail to cambrian@thetribunenews.com.