Edit Recipe: Zuni Gateau Victoire

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Ingredients

Recipe Steps

1. Butter a round 9-inch cake pan. Cut out a 9-inch parchment round and a long strip to line the bottom and the sides, and butter again. Set aside, along with a second, larger pan that will easily contain the prepared pan. Position rack in the center of the oven and preheat to 350°.

2. In a stainless steel bowl over hot water (the bowl should not touch the water), melt chocolate with the coffee. Stir until smooth and keep warm.

3. Meanwhile, combine eggs, yolks and sugar in the bowl of a stand mixer. Place the bowl over hot water and stir until mixture warms to room temperature. Return the bowl to the stand mixer and beat with the whisk attachment on medium speed for about 15 minutes, until quadrupled in size.

4. In a separate bowl, whip cream until it forms soft peaks.

5. Fold 1/4 of the egg mixture into the warm chocolate until it becomes all one color, then pour it and the whipped cream into the rest of the egg mixture. Fold gently to combine, until everything is nearly uniform in color.

6. Pour into the prepared 9-inch cake pan. Place cake pan into the bigger baking pan set on the oven shelf then fill with 1-inch very hot water, best just off a boil. Bake until the cake registers 175° in the center on an instant-read thermometer, about 2 hours. Check every half hour, rotating the cake as needed. If it begins to brown on the edges, reduce the oven temperature to 325°.

7. Remove the cake from water bath; let sit for 10 minutes, then invert cake onto a plate and let sit another 10 minutes. Remove the pan from the cake, then carefully peel off paper. Flip the cake back over onto a serving plate so it is right-side up again. It's easiest to cut now, while just warm to the touch. Use a cheese wire or thin slicing knife that has been heated in hot water before cutting each slice then wiped dry between the cuts.

8. Though the cake can be served slightly warm, the texture and flavor is even better after it has been chilled through or refrigerated at least 1-2 hours. Return to room temperature before serving.

9. Cover tightly with plastic wrap and refrigerate for up to 1 week. Take out of the refrigerator 2-3 hours before serving.

10. Serve with a dollop of lightly sweetened whipped cream.