Yasmin Gutierrez – Partner and Executive Pastry Chef
Beatrix
https://www.beatrixrestaurants.com/
Locations in River North, Streeterville, Fulton Market and Oak Brook
Beatrix – North River
519 N. Clark Street, Chicago, IL 60654
312-284-1377
Beatrix – Streeterville
671 N. St. Clair St, Chicago, IL 60611
312-642-0001
Beatrix – Fulton Market
834 W. Fulton Market, Chicago, IL 60607
312-733-0370
Beatrix – Oak Brook
272 Oakbrook Center, Oak Brook, IL 60523
630-491-1415
Event:
- In addition to the gluten-free Tall, Dark & Handsome Chocolate Cake, another great dessert for National Pi Day is the Oh My! Beatrix’s Caramel Pie. In fact, you can enjoy a slice at your nearest Beatrix location for just $3.14 on Monday, March 14.and.
- Full size Oh my God! Caramel Pies can be ordered and shipped nationwide through Tastes Of Chicago (with free shipping now included!) https://www.tastesofchicago.com/category/beatrix-oh-my-caramel-pie
- You can also order full pies and cakes directly from Beatrix during the holidays in case you find yourself in charge of dessert.
Recipe:
BIG, DARK AND BEAUTIFUL CHOCOLATE CAKE RECIPE
Makes one (1) 8 inch cake
OUTSIDE CAKE LAYER DOUGH
2 cups semi-sweet chocolate
1 stick unsalted butter
1 teaspoon vanilla extract
½ teaspoon of salt
6 large eggs
¾ cup granulated sugar
CAKE TOPPING
2 cups heavy cream
1 cup semi-sweet chocolate
¾ teaspoon vanilla extract
4 tablespoons granulated sugar
0.5 grams of Kappa carrageenan (optional!)
PROCEDURE:
To prepare the outer cake layer:
- Preheat the oven to 300°F.
- Melt the semi-sweet chocolate, butter, vanilla and salt in a bain-marie. Remove from heat and let cool slightly.
- Separate the egg yolks into a medium mixing bowl and the egg whites into the bowl of a stand mixer (or large mixing bowl).
- Whisk the egg yolks and half of the caster sugar until the mixture becomes pale yellow and thick. Put aside.
- Whip the egg whites on low speed (or use a hand mixer to whip) until they form soft peaks. Slowly add remaining sugar until medium peaks form.
- When the chocolate mixture has cooled slightly, add 2 tablespoons of the egg yolk mixture to the chocolate mixture, whisking to combine. Add chocolate mixture to remaining yolks, whisking until smooth.
- Fold the mixture several times with a rubber spatula, then add the whipped egg whites and continue folding until incorporated.
- Immediately pour into a lightly greased 8-inch cheesecake pan. Bake for 45 minutes. Turn the pan and bake for another 15 minutes. The cake will rise in height and then collapse slightly.
- Let the cake cool to room temperature.
To prepare the filling:
- In a small bowl, combine the granulated sugar and kappa carrageenan and set aside.
- Add the heavy cream, semi-sweet chocolate and vanilla to a saucepan. Bring to a boil and stir all the time to avoid burning the chocolate.
- Whisk in the sugar and kappa carrageenan mixture and continue to whisk for one minute while the mixture continues to simmer.
- Immediately pour the mixture through a strainer and into the outer cake later, until it rests ½ inch from the top.
- Let the cake come to room temperature, then refrigerate until sliced and served.