3 hrs 40 mins
2 hrs 45 mins
Chef Kayce's Note:
Chef Kookabura found this recipe in response to a request from KrisLady. It is from Gourmet Magazine, September 1999. It sounds incredible and the ratings were good - three and a half forks (four being exceptional). Ginger cream topping tempers the intensity of the rich chocolate. UPDATE May 3, 2008: Sorry I have not updated this since the first time I made it (have made it several times since!). This cake is a wonderful palate teaser. The deep chocolate taste with the Anise and Clove flavors peaking through and then the creamy zip of the Ginger cream ... excellent. I used Scharffen Berger chocolate to get the deep chocolate flavor. I recommend this for an elegant dessert or a very special treat for coffee or tea with friends (when I use it for morning coffee, I make it the day before, refrigerate it, and take it out about two hours before serving time).
My Private Note
Units: US | Metric
- 7 ounces fine-quality unsweetened chocolate, finely chopped
- 6 ounces fine-quality bittersweet chocolate, finely chopped
- 1/2 cup water
- 1 1/4 cups sugar
- 4 teaspoons Chinese five spice powder
- 1 1/8 cups unsalted butter, cut into pieces and softened
- 6 large eggs
- 1Preheat oven to 350°F Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper (one reviewer said pan was hard to find so used a 9x9 square with good results -do not use springform pan!).
- 2Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
- 3Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held).
- 4Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
- 5Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering.
- 6While cake is in oven, prepare Ginger Cream:.
- 7Beat cream to soft peaks and fold in crystallized ginger. Refrigerate until ready to use.
- 8When cake is done, remove from water bath and cool 2 hours in pan on a rack.
- 9Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
- 10Serve cake in thin slices garnished with Ginger Cream.
- 11Cooks' note: You can make cake 2 days ahead and chill, covered. Bring to room temperature before serving.
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Nutritional Facts for Asian Five-Spice Chocolate Cake
Serving Size: 1 (110 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 489.6
- Calories from Fat 387
- Total Fat 43.0 g
- Saturated Fat 26.1 g
- Cholesterol 205.8 mg
- Sodium 56.5 mg
- Total Carbohydrate 27.0 g
- Dietary Fiber 2.7 g
- Sugars 21.2 g
- Protein 6.2 g
The following items or measurements are not included:
Chinese five spice powder