Tuesdays with Dorie BCM: Touch-of-Crunch Chocolate Cake

December 10, 2019 at 12:01 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
Tags: baking, cake, chocolate

I totally didn’t realized what this Touch-of-Crunch Chocolate Cake was all about until I actually went to make it. I just thought, “gonna make a chocolate cake today,” and assumed it would be like most others. Then I had to switch out my cake pan for a pie plate, get a double boiler going and locate some black sesame seeds in the freezer (they’re the hidden crunch in the batter). But what a nice surprise this turned out to be. It baked up with a pretty, crackly, brownie-like crust and a rich mousse-like middle. Super chocolatey, there’s not much in the way of dry ingredient binder here…just a spoonful of flour or cornstarch. I used cornstarch to keep it GF. Dorie says that this cake shines straight from the fridge, and it does, but I actually preferred it at room temperature, when it’s smooth like a truffle, except for that touch-of-crunch from the surprise sesame seeds of course!

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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I am glad that yours was soft in the center too. I wasn’t sure if I baked it long enough. I cheated and melted my chocolate in the microwave.

Comment by Diane Zwang— December 10, 2019 #

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Yep I preferred it at room temp too – so truffle-like and silky!

Comment by Mardi (eat. live. travel. write.)— December 10, 2019 #

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I melted my chocolate in the microwave, too. I’m loving this truffle-like description. I can’t wait to see how it holds up after I take mine out from the freezer.

Comment by Type & Cakes— December 10, 2019 #

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This cake sounds delicious. Pudding like centre – magic words.

Comment by Cakelaw— December 10, 2019 #

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I wish I’d had a piece at room temperature but it was so good, there was nothing left after I’d served it (cold)!

Comment by Zosia— December 12, 2019 #

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