ROBERT REDFORD'S CAKE
Usually cakes are named for famous people who like them. There's a flourless chocolate cake named after the late queen mother. (It was served to her once at tea in a private house, and, the story goes, she began featuring it at royal parties.) There is even a cake, a genoise layered with kirsch-flavored crème mousseline and strawberries, named after a bandleader, Ray Ventura, who was popular in France just after World War II. This cake was developed by the legendary baker Maida Heatter. Robert Redford was reported to have been wild about a chocolate cake sweetened with honey he ate in a Manhattan restaurant, so Heatter procured the recipe and gave it his name.
Provided by Julia Reed
Categories dinner, cakes, dessert
Time 1h45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter a 10-by-3-inch round or springform cake pan. Line bottom with parchment. Butter parchment. Dust with fine breadcrumbs or flour. Shake out excess.
- To make cake: Grind nuts to a powder in a food processor. Set aside.
- Break up chocolate and melt in the top of a double boiler over shallow, warm water on moderate heat. Transfer to a bowl and let cool.
- Meanwhile, in the bowl of an electric mixer, beat butter until soft. Gradually add honey; beat until smooth. Add egg yolks, two or three at a time, beating until mixed after each addition. (The mixture will look curdled, but it is O.K.) Add nuts and chocolate mixture.
- In another bowl, beat egg whites with salt until whites barely stand up when the beater is raised. Fold egg whites into chocolate in three batches. Pour into pan. Bake at 375 degrees for 20 minutes. Reduce temperature to 350. Bake for 50 minutes more, until a cake tester comes out clean. Remove and let cool. Remove from pan. With a long sharp knife, level top.
- To make frosting: Break up chocolate. In a saucepan over medium heat, cook cream until it forms a skin on top. Add chocolate, reduce heat to low and stir with a whisk until smooth. Transfer to a bowl and stir occasionally until cool and slightly thick. Pour icing over cake and smooth top and sides until covered. Serve immediately, or store overnight at room temperature.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 33 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 85 milligrams, Sugar 33 grams, TransFat 0 grams
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Hannah Ofori
[email protected]I'm not a big chocolate fan, but I loved this cake. The coconut flavor really shines through.
Remigius Uchenna
[email protected]This cake is so rich and decadent. It's perfect for a special occasion.
Nar Zwan
[email protected]I'm allergic to coconut, so I substituted chopped walnuts. It was still delicious!
Hasem Ali
[email protected]This cake is perfect for any occasion. It's easy to make and always a crowd-pleaser.
Merhaba Xd
[email protected]This recipe is a keeper! I'll definitely be making this cake again.
Phenix Kinard
[email protected]This cake is not worth the effort. It was dry and flavorless.
Katy Gauthier
[email protected]I had some trouble getting the cake to bake evenly. The top was overcooked while the bottom was still undercooked.
Dnari Morris
[email protected]This cake was a little too sweet for me, but it was still good. I think I'll try making it with less sugar next time.
Foysal sordar
[email protected]I'm not a big fan of coconut, but I loved this cake! The chocolate and coconut flavors were perfectly balanced.
Padam Ghising
[email protected]This cake is so moist and flavorful. I love the combination of chocolate and coconut.
Nesibeli Shurabayeva
[email protected]I've made this cake several times and it always turns out great. It's a family favorite!
Joseph Little
[email protected]This cake was a hit at my party! Everyone loved it. It was easy to make and turned out perfectly.
Arslan Mughal Aziz Mughal
[email protected]Robert Redford's cake is a delightful treat that is sure to please everyone. The combination of chocolate and coconut is perfect, and the cake is moist and fluffy. I highly recommend this recipe!