Almost Fudge Gateau

Dear one,

I'm in France, and I just drank a beer, and ate a crepe. 
Everything, intrinsically, by default of simply being, is beautiful.
I'm in Paris for several weeks, and am then cruising around Europe, for the next few months. 
Mostly alone. 
I'd be out of my mind excited, if I weren't so terrified. 
Doing what you want and being autonomous, it's amazing and necessary. 



And fucking scary. 

I've been spending a lot of time in my head and walking and looking at people.
I feel very quiet. 

Something I want to address: 

We are all aware, that this being a "food blog" is mainly a shameless charade that allows me to write about myself and growing up and love, etc. 
Because, somehow, this tiny space went from windy exposition about cake, to much windier exposition about things like feelings.
And I want to acknowledge this, only because, I'm going to be traveling, and I don't know if I can always promise you recipes, or that stories will tie back to the table, or that the state of things can be summed up in a few words that conclude with a flavor.
 I don't know if I can promise that.

However, I do promise to be hungry, if only for you. 
I promise that I will write you more, and soon. 


This is a cake I baked right before I left Austin. It's mostly chocolate and eggs. It is, apparently, a very French cake.

And finally, because it is long overdue, I want to thank you, you strangers who find me here again and again. The surprise, that anyone cares to return to this URL, it humbles me. 
Whoever you are, you're magic. 
And for my beloved family and for my tribe of beautiful people, thank you for all the hand holding and letter writing and sweet mornings and afternoons and nights and tequila and twinkling light.  
There are not words enough in this language to convey my gratitude. 

I love you. 

You make me feel fearless. 


XOXO



Almost Fudge Gateau

from Baking: From My Home to Yours by Dorie Greenspan

5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup sugar
5 tablespoons unslated butter, cut into chunks
2 tablespoons coffee or water
1/3 cup all-purpose flour
pinch of salt

For Glaze (optional) 
4 ounces bittersweet chocolate, coarsely chopped
1/2 heavy cream
2 teaspoons light corn syrup

Center a rack in th eoven and preheat to 350 degrees F. 
Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the plan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or on a silicone mat. 
Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl. 
Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar, butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that’s fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes. 
Using a rubber spatula, stir in the yolks one by one, then fold in the flour. 
Working with the whisk attachment of the mixer, or a hand mixer, beat the egg whites with the pinch of salt until they hold firm but glossy peaks. using the spatula, stir about one quarter of teh beaten whites into the batter, then gently fold in the rest. Scrape the batter into the pan and jiggle the pan from side to side a couple of times to even the batter. 
Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you’ll think it’s done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn’t shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes. 
Run a blunt knife gently around the edges of the cake and remove teh sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature right side up. As the cake cools, it may sink. 

To make OPTIONAL glaze:
First, turn the cooled cake over onto another rack so you’ll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips. 
Put the chocolate in a small heatproof bowl. 
Melt the chocolate over a pan of simmering water or in a microwave oven-- cream to a boil in a small saucepan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup. Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don’t worry if the glaze drips unevenly down the sides of the cake-- it will just add to its charms. (Sidenote: This is why I love Dorie. She’s all about the charms of cake related imperfection.) Allow the glaze to set at room temperature, or if you’re impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.