Yes, stovetop. A challenge worth pursuing.
This recipe came from Christopher Kimball’s Milk Street website.
And I have to say, as with Cook’s Country/America’s Test Kitchen [C. Kimball’s most recent endeavor], the accompanying video segments were extremely helpful.
As the cake steams–yep, steams– toward completion, some questions and notions:
- This will be my default ‘baking’ method during the heat of summer.
- A while back, I mentioned my tendency to do weird, lame stuff in the kitchen, such as mixing or chopping at the very edge of the counter. Wull-gee, what are the odds something’s going to end up on the floor? I do eventually learn from repeated bungling, however. So this time, the floor was spared the usual cascade of ingredients. Bravo.
- Buuuut, did that keep me from having my laptop hanging precariously over counter’s edge as I began typing this post? Uhhh, no. Seems like once I hit my threshold of competency, all bets are off. Hide the knives, check the burners, and pray. [Doesn’t matter which god you choose, by the way. They all understand kitchen hazards. And at some point in the process, I become the poster child.]
- I should have hired a first-grader to cut my circle of parchment paper to fit the bottom of the pan.
- With this stovetop strategy, will we still be treated to the warm, enveloping aroma of a baked chocolate cake? Answer: No.
- I’m not supposed to lift that lid till the prescribed 23 minutes has lapsed. I actually resisted. Decision: It needed an extra five to seven minutes. On the upside, unless the water has evaporated, the risk of burning the cake is minimal. In other words, steam bath: forgiving…oven heat: cruel and merciless.
- When it comes to chocolate desserts, our mantra: Dark = better. Darker = more better.
- Always remember: Eating cake by the hunk enhances flavor by 23%. [Margin of error: +/- 5%]
- My wife rolls her eyes at my Philistine ways, bBut I say, ‘If I bake it, I break it.’ And it’s oh-so-good that way. Besides, she gets to even out the ragged edges.
Final verdict: This recipe is a keeper. The cake came out dark and dense and moist. What more could you want?
The steaming takes place inside a Dutch oven–actually any pot with a tight-fitting lid and deep/wide enough to fit an eight or nine-inch cake pan. The coil of aluminum foil simply keeps the cake above the heated water.
The chocolate shmeer on the plate is a sure sign of this cake’s moistness. [The added chocolate chunks don’t hurt either.]
Added notes: Apologies to Bitter Ben, whose blog I follow. Rather than bittersweet, I used semi-sweet chocolate chunks from Trader Joe’s.
And to faithful reader Virginia [Roses in the Rubble], try this recipe. It should be a fair payback for the recipes you’ve shared with me.