GâTEAU VICTOIRE

Gâteau Victoire image

Of all the cakes in the flourless genre, this Gâteau Victoire has the most marvelously creamy texture. Once baked, it's so velvety moist that I recommend you cut it with a length of dental floss instead of a knife-even at the risk of getting some funny looks from your dinner guests who might think that you're preparing to brush your teeth and call it a night.

Yield makes one 9-inch (23-cm) cake; 10 to 12 servings

Number Of Ingredients 7

Ingredients

12 ounces (340 g) bittersweet or semisweet chocolate, chopped
3/4 cup (180 ml) heavy cream
3 tablespoons (45 ml) dark rum, Cognac, or port (ruby or tawny)
6 large eggs, at room temperature
6 tablespoons (75 g) granulated sugar
Pinch of salt
Powdered sugar, for dusting the cake

Steps:

Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan. Wrap a large sheet of aluminum foil around the outside of the pan, making sure it's absolutely watertight. Set the pan in a large roasting pan.
In a large heatproof bowl, combine the chocolate, cream, and rum, Cognac, or port. Set the bowl over a pan of simmering water and stir occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
In a stand mixer fitted with the whip attachment, whisk together the eggs, granulated sugar, and salt on medium speed until the mixture is thick and leaves a well-defined ribbon on the surface when you lift the beater, about 5 minutes.
Fold one-third of the beaten eggs into the chocolate mixture to lighten it. Then, fold in the rest. Scrape the batter into the prepared pan and pour very warm water into the roasting pan to reach halfway up the sides of the springform pan.
Bake until the cake feels just set in the center, about 45 minutes. Remove the cake from the water bath and let cool completely.
Run a knife around the sides of the cake to help loosen it from the pan. Release the sides of the springform pan and dust the cake with powdered sugar.
This cake is best the day it's made, although it can be kept overnight at room temperature.
A colorful cranberry, prune, and kumquat sauce is a lovely winter-season addition to serve alongside this cake during the holidays. Heat 2 cups (500 ml) of ruby or tawny port and 1/2 cup (100 g) of sugar in a small saucepan. Add 12 pitted prunes, quartered, and 2/3 cup (75 g) dried cranberries to the pan and simmer for 4 minutes. Add 12 sliced and seeded kumquats and simmer for 1 minute more.
Dental floss pulled taut between your fingers works best for getting neat slices of this delicate cake.