Wednesday, December 3, 2008
Today is the one year blogiversary of Happy Go Marni! I can't believe it. Mostly, I can't believe I've had enough things to say to keep up a blog for so long! The year flew by. And truth be told, I have plenty left to say so the party's just getting started.
When I originally set out to do a blog, it was because I wanted to build baking into my regular routine more. I love to bake so much that I considered it as a profession and applied to a pastry arts program in San Francisco. But when I chose a different career path, I didn't want life to get too busy that I stopped baking. A blog would be the perfect way to enforce baking regularly. It's been no problem whatsoever making time (though I admit, it's come out of my sleep on occasion - but every gal knows her priorities) and I've had no problem finding tasters for my wares.
Over the year, my blog developed a style, a tone, even a logistical format. I've learned all kinds of new baking techniques in the process and made many new foodie friends. I have so much fun sifting through my archives and seeing the "projects" I took on. Sometimes I really think I must have lost my mind to have attempted some of these recipes...ahem. But now I have 12 months of documented baking adventures. Happy is an understatement.
And what better way to celebrate the one year blogiversary of Happy Go Marni than with a sickeningly rich Marlene Sorosky dark chocolate flourless torte. It's so sickening I think I finally found my personal limit. Alice Medrich would be disappointed in me. So would my chocolatier friend Chuck Siegel of Charles Chocolates. I dare you to try this and see if you can withstand such a rich cake. Just be sure to have ice water beside you.
Bittersweet Fudge Torte
Recipe by Marlene Sorosky in The Dessert Lover's Cookbook
1/2 pound (2 sticks) unsalted butter
8 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
5 large eggs, at room temperature
1/2 cup plus 1/2 cup sugar
1/3 cup light corn syrup
1 1/2 cups whipping cream softly whipped with 4 tablespoons powdered sugar
Preheat oven to 350 degrees F. Butter 9-inch springform. Cut a circle of wax paper or parchment to fit in bottom and butter paper. Wrap outside of pan in foil to keep batter from seeping out as it bakes.
Place butter and the unsweetened and semisweet chocolate in a medium-size heavy saucepan. Stir over low heat until melted. Set aside.
Beat eggs and 1/2 cup sugar in a large bowl with electric mixer on high speed, until very light and fluffy, about 5 minutes. Meanwhile, combine corn syrup and 1/2 cup sugar in a small saucepan. Bring to a full boil over moderate heat, stirring constantly. Transfer to heatproof glass measuring cup. With mixer on medium speed, slowly pour sugar syrup in a thin, steady stream into eggs. Stir a small amount of the egg mixture into the chocolate mixture to lighten it. Then fold the chocolate back into the eggs. Pour into prepared springform pan.
Place a shallow baking pan in the 350 degree F oven. Place springform pan in baking pan and fill with about 1 inch hot water. Bake for 45 minutes or until cake tester inserted in center comes out clean. The center will not spring back. Do not overbake as cake will firm up as it cools. Remove cake from water and cool on rack for 30 minutes. Invert onto serving plate, remove paper and cool completely. If desired, the torte may be covered with plastic wrap or foil and kept at room temperature overnight, or it may be refrigerated up to 3 days. Bring to room temperature before serving.
Serve torte at room temperature. It is easiest to cut this light, fudgy-textured cake if you wipe the blade of a sharp knife clean and dip it in hot water before each slice. Spoon whipped cream over each slice.
Serves 8 to 10.