History For Crater Cake
The term “cake” has a long and illustrious history.
The word “kaka” is derived from the Old Norse word “kaka.”
Beer as a leavener, olive oil fritters, and goat’s milk cheesecakes were all devised by the Greeks. In his first book of exile, Tristia, Latin poet Ovid mentions his and his brother’s birthday feast and cake.
The cake is a baked sweet food made from flour, sugar, and other ingredients. Cakes originated as bread modifications, but they today encompass a wide range of simple to intricate preparations that share characteristics with other sweets such as pastries, meringues, custards, and pies.
Ingredients For Crater Cake
- 8 squares bittersweet chocolate
- 1/3 cup unsalted butter
- 4 egg whites, at room temperature
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 tsp finely grated zest, about 1/2 orange or 1 lemon (optional)
- 1 1/2 tsp vanilla
- 1/4 tsp salt
- 1 1/2 cups 35% cream
- 1 tbsp Grand Marnier orange liqueur, or other orange liqueur (optional)
- 1 tsp vanilla
- 1 cup shaved chocolate, or cocoa powder (optional)
Instruction For Crater Cake
- Preheat the oven to 325 degrees Fahrenheit (160 C). A waxed paper should be used to line the bottom of an 8-1/2-inch (22-cm) springform pan. Butter the pan and the parchment paper. Then lightly dust with flour. Shake until the flour is evenly distributed, then shake off any excess.
- To make the cake, coarsely chop the chocolate. In a small heavy-bottomed saucepan, melt the chocolate and butter over very low heat. Melt over low heat, stirring regularly, until little chunks of chocolate are visible, about 5 minutes. Then whisk until everything is smooth. Alternatively, melt the chocolate and butter together in a microwave-safe bowl. Microwave on high for 3 minutes, without stirring, until chocolate is almost melted but not totally melted. Cool at room temperature after stirring until smooth.
- Egg whites should be beaten with an electric mixer until frothy in a large mixing dish. Continue to beat and gradually add 1/2 cup sugar, 1 tablespoon at a time, while continuing to beat. 3 to 5 minutes, or until soft peaks form when beaters are raised but whites are not stiff.
- In a separate large mixing bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until well combined. Whisk in the lukewarm chocolate mixture, orange peel, 1-1/2 teaspoon vanilla extract, and salt slowly. To lighten the batter, gently but thoroughly fold 1/4 of the whites into the chocolate mixture with a spatula. Fold in the remaining egg whites gently until no streaks of egg white remain. Pour the batter into the pan and smooth up the top.
- Bake for 50 minutes in the center of the oven, or until the cake is puffed and cracked, and the center no longer wobbles when the pan is gently shaken. Don’t overcook. To loosen the cake, run the sharp edge of a knife around the pan’s edge. Leave the sides on the pan and chill for at least 2 hours, uncovered. The cake can be refrigerated for up to 2 days if covered.
- Because whipped cream does not keep well, fill the center of the cake just before serving. It can then be kept in the fridge for up to 2 hours. Whip cream with Grand Marnier and 1 teaspoon vanilla extract in a large mixing bowl with an electric mixer until thick soft peaks form when beaters are raised. Loosen the cake from the sides of the pan with a wet knife. Sides should be removed. Fill the “crater” of the cake with whipped cream and, if desired, cocoa powder sifted through a small strainer or chocolate shavings. Fresh berries and mint leaves can be used as a finishing touch.
Nutrition Info For Crater Cake