A Recipe for Chocolate Bliss
A New York bakery serves up its Buddhist roots with this delectable Lotus in Mud chocolate cake recipe.
BY: Sara Kate Gillingham-Ryan
Say a word of gratitude for the sweetness in your life before diving in, take small bites, and have some milk or tea nearby to wash it all down.
Adapted and excerpted from "The Greyston Bakery Cookbook" by Sara Kate Gillingham-Ryan (Rodale Books, 2007).
Makes one 10” cake, about 16 slim servings FOR THE SHELL 13⁄4 cups chocolate wafer crumbs (about 32 wafers, crushed) 1⁄2 cup (1 stick) unsalted butter, melted FOR THE FILLING 1⁄4 cup (1⁄2 stick) unsalted butter 7 ounces good-quality bittersweet chocolate 3 whole eggs, separated 1⁄3 cup sugar 1⁄4 cup heavy cream 1 teaspoon pure vanilla extract 2 egg whites 1⁄4 teaspoon salt prepare the shell Position a rack in the center of the oven and preheat the oven to 350°F. In a bowl, stir together the wafer crumbs and butter and combine well. Pat the mixture onto the bottom and 1" up the sides of a 10" round springform pan. Chill for 30 minutes. prepare the filling In the top of a double boiler or metal bowl set over simmering water, melt the butter and chocolate together, stirring until smooth. Remove the mixture from the heat and set aside to cool slightly. In the bowl of an electric mixer set on medium speed, beat the egg yolks and sugar for 3 minutes, or until thick and pale yellow. Reduce the mixer speed to low and gradually add the chocolate mixture to the egg yolks, beating to combine. Add the cream and vanilla and continue mixing for 3 minutes, or until well combined. Set aside. In a medium bowl, whisk the 5 egg whites with the salt until they are frothy but not holding peaks. Pour the egg whites into the chocolate mixture and stir gently to combine. Pour the batter into the prepared shell. (If there are a lot of air bubbles in the filling, gently tap the bottom of the filled pan against a countertop covered with a dish towel until some of the bubbles are released.) Bake for 30 minutes, or until the center is set. Set the pan on a wire rack to cool completely. Release and remove the sides.
serving suggestion: Garnish with a dollop of softly whipped cream and white or dark chocolate curls.