Nouvelle Gateau
Yield
1 cakePrep
20 minCook
70 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
butter
at room temperature |
|
| 5 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| 1 | cup |
coffee
reduced to 3 tablespoons |
|
| 4 ½ | tablespoons |
unbleached all-purpose flour
unsifted |
|
| ¾ | cup |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| ¼ | cup |
rum
|
*
|
| 6 | large |
eggs
separated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
butter
at room temperature |
|
| 144.5 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 237 | ml |
coffee
reduced to 3 tablespoons |
|
| 68 | ml |
unbleached all-purpose flour
unsifted |
|
| 177 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 59 | ml |
rum
|
*
|
| 6 | large |
eggs
separated |
|
Directions
Preheat the oven to 340 degrees F and butter the cake pan.
Melt the butter and chocolate over hot (Not boiling) water in a double boiler.
Add the coffee and whip well with a wire whisk.
Remove from the heat and gradually whip in the flour, sugar, and salt.
Whip in the rum.
Mix in the egg yolks.
Beat the egg whites until stiff but not dry, and fold into the cooled chocolate mixture.
Place in a water bath and bake for 1 hour and 10 minutes.
Cake is done when a toothpick inserted in the center comes out clean.
