If you are looking for an incredible chocolate cake recipe, look no further. In April 1994, Food and Wine magazine appeared in my mailbox and in it was a recipe for Simone Beck’s Chocolate Cake. As I flipped through the pages, I remember being struck by the cake. It was beautiful, and I was determined to make it.
Since that time, this has become my “go-to” cake recipe. I still have the original magazine—it is hard to find the exact recipe on the internet because there are several versions of this cake. Many of the cakes have the same glaze, but use different cake bases. I am fairly certain that they are all delicious, but this one is top-notch and always receives rave reviews, so I am a devotee. Although this cake was originally shown for Passover, it is such a good recipe that it can be made any time of year and for any occasion.
Having made this recipe for the past 20 years, I have some suggestions: Use a springform pan, not a 8x2-inch round. The springform, when done properly, is far easier. When using the springform pan, make sure that you pour the cake in evenly and run a knife over it to make it smooth before you bake it. If you do this, you will not need to invert the cake, and you can glaze it directly from the oven. Keep in mind that this cake may crack while baking, and, if so, you will be glazing it and it will not show. Be sure to remove the springform pan to glaze the sides too.
As a precaution, know that this cake is extremely messy to make because the glaze is thin and gets everywhere before it hardens. When glazing, place it on a cookie sheet to keep the mess relatively contained and put the entire thing in the refrigerator to set.
Simone Beck’s Chocolate Cake
(Food And Wine April, 1994)
Cake:
2 Tablespoons slivered, blanched almonds ¼ cup sugar 6 ounces German sweet chocolate, coarsely chopped 1 ½ sticks (12 Tablespoons) unsalted butter or margarine 4 large eggs, separated, at room temperature ¼ cup matzo cake meal or flour Pinch of salt
Glaze:
About ¼ cup slivered, blanched almonds 3 ½ ounces German sweet chocolate, coarsely chopped 2 Tablespoons brewed, strong coffee| 3 Tablespoons cold, unsalted butter, cut into bits
1. Make the cake: Preheat the oven to 375. Lightly butter an 8X2-inch round or springform pan. Line the pan with parchment and butter the paper. Flour the pan, tapping out the excess.
2. In a food processor, pulse the almonds with 1 tablespoon of the sugar until very firmly ground. Set aside.
3. Put the butter and the chocolate in a medium, microwave-safe bowl. Melt the butter and chocolate in the microwave. Let the mixture cool slightly.
4. In another medium bowl, beat the egg yolks with the remaining 11 tablespoons sugar at high speed until thick and pale. Stir in the warm chocolate until smooth. Fold in the cake flour and ground almonds.
5. In a large bowl, beat the egg whites with the salt until stiff peaks form. Stir one quarter of the beaten whites into the chocolate mixture; then fold in the remaining whites just until combined. Scrape the batter into the prepared pan.
6. Bake for about 30 minutes or until moist crumbs cling to a toothpick inserted in the center and the cake springs back slightly when pressed. Transfer to a rack and let cool in the pan for 1 hour. Loosen the cake from the sides of the pan with a small knife, invert onto a rack and let cool completely. Remove the parchment paper. (The cake can be refrigerated, covered, for up to a day.)
7. Make the glaze: Preheat the oven to 350. Spread almonds on a baking sheet and toast for about 7 min., until fragrant.
8. Meanwhile, put the coffee and the chocolate into a microwave-safe bowl. Melt them together. Stir until smooth. Add the butter and stir until it melts.
9. Invert the cake onto a serving plate. Place 2-inch-wide strips of wax paper under the edges of the cake to keep the platter clean. Using a metal spatula, spread the chocolate glaze evenly over the top and sides of the cake. Discard the paper strips. Arrange the toasted nuts in a ring around the top of the cake and refrigerate for at least 30 minutes to set the glaze.
