Step 2—Mix the dough: To avoid problems mixing the dough, you’ll want to keep the bowl of melted chocolate warm. If you used a microwave to melt the chocolate, then simply transfer the bowl to sit snugly over a saucepan with hot water in it. (The water should not be touching the bowl.) The pan of water can sit on your stovetop with the burner turned very low. Just don’t let the water boil or you’ll risk scorching the chocolate and ruining the taste of the cookies. To make the dough, work quickly: Stir in the softened butter pieces. After they have completely melted, stir in 2 cups of the powdered sugar. Dissolve the instant coffee crystals into the dark rum and espresso, and then stir into the chocolate mixture. Finally, mix in the salt and the rest of your powdered sugar (the remaining 1/3 cups). If you’re having trouble getting the final bit of sugar to melt into the dough, you probably allowed the bowl to cool off too much. Just turn up the heat under the saucepan of water and keep stirring until all of the sugar is incorporated.
Step 3—Roll the balls: When the dough is smooth and all ingredients are well incorporated, begin making your cookies. This pliable dough should be warm yet cool enough to touch. (If it’s too warm, turn down the heat under your saucepan of water and keep mixing with a spatula until it’s cool enough to work with.) Using your hands, roll the mocha mixture into balls. These are very rich cookies so keep them small, no more than 1-inch in diameter. Between every few cookies, use a spatula to remix the dough, bringing up the warmer dough from the bottom of the bowl and folding it into the top layer. Troubleshooting: As you work, if you see liquid forming on the surface of the dough, then your dough is separating: Turn down the heat beneath your pan of water and fold the dough again, remixing with a rubber spatula until it’s smooth and dry and pliable once more. On the other hand, if you’re having trouble getting the garnish (below) to stick to your mocha balls, then your dough is too cool! Turn up the heat and make sure the dough is warm and sticky enough to allow the finishers to adhere to the surface.
Step 4—Garnish with flare: The brown balls themselves won’t look too impressive until you finish them. Immediately after you roll each ball, transfer it to a shallow bowl and coat with one of the following finishers: chocolate jimmies, toasted almonds ground finely in a food processor or spice grinder, toasted coconut. Gardner suggests dividing up your cookies and giving guests a variety of these flavor combinations.
Step 5—Serve or store: Place finished mocha balls on a flat surface and allow them to set. This will take one to two hours. Serve or store in an airtight container. Warning: Do not place mocha balls in fridge or freezer before cookies set on their own or you’ll end up with a cookie texture that’s grainy instead of smooth. For best results, simply allow cookies to remain in a cool, dry area of your kitchen until they’ve hardened enough to handle without changing shape. For a polished presentation, especially on dessert trays or party tables, nestle each mocha ball in its own fluted paper liner. (I use the mini muffin cup liners sold in the baking supplies aisle of my grocery.)
Makes 1 sinfully fudgy single-layer cake (serves 8)
Step 1—Prepare your 9-inch single layer cake pan: First, preheat the oven to 350°F. This cake is truly amazing, but you’ll be heartbroken if it sticks to your pan. The absolute foolproof method to prevent sticking is: (1) Generously butter the sides of the pan and dust with a bit of granulated sugar (dumping out excess). The sugar will give your cake its caramelized crust. (2) Cut a sheet of parchment paper to fit into the bottom of your pan. (If you’ve never used parchment paper, look for it where wax paper and plastic wrap are sold.)
Step 2—Make your cake batter: Whip up room temperature eggs using an electric mixer. Continue beating 2 to 3 minutes until the eggs double in volume. Now mix in vanilla, baking powder, and salt. Dissolve your instant coffee crystals into your espresso (or double-strength coffee) and dark rum, and add these ingredients to your eggs. To make sure the cornstarch blends in smoothly and does not clump, stir it into your powdered sugar first and then add these ingredients to the egg mixture. Continue whipping with your mixer for another minute or two, making sure the mixture is light and frothy. Set aside as you melt the chocolate.
Step 3—Add melted chocolate: Melt your chocolate. Very easy to do but just as easy to ruin—take care to follow Clare’s directions and warnings on page 335 (How to Melt Chocolate). Now slowly pour the melted chocolate into your egg mixture while continuing to beat with mixer. (You don’t want the warm chocolate to cook your eggs!) Set aside for a minute while you whip your cream.
Step 4—Whip your cream: In a separate chilled bowl, beat your cold heavy cream with an electric mixer until stiff. Using a spoon or spatula, fold your freshly whipped cream into your chocolate batter.
Step 5—Bake:> Pour finished batter into your prepared 9-inch layer cake pan. In the process of rising, the cake may slosh a bit of batter over the sides of the pan. To prevent spillage in your oven, simply place a sheet pan on the rack beneath your cake pan. Bake for one hour. Remove the cake from the oven and let it cool completely. No kidding. Let that cake cool on a rack at least 40 minutes before removing or you’ll risk it breaking!
Step 6—Cool and plate: As the cake cools, you’ll see it fall and that’s okay. The finished cake should be dense and fudgy and only about 1 inch high. Don’t worry about any cracks on the cake’s top, either, because nobody will see them! After cooling at least 40 minutes, run a butter knife around edges of your cake pan.) Place your serving plate over the top of the cake and gently invert (like pineapple upside-down cake). Now gently peel away the parchment paper to reveal a perfect, level cake top. (See, I told you!) Leave cake inverted this way on the serving plate. Dust lightly with powdered sugar for a wonderfully rustic presentation.
Step 7—Serve or store: To serve, cut the cake into slices. Whipped cream or vanilla ice cream make delicious accompaniments for this baby. For a delicious and decadent finish, make the Coffee-Rum Sauce (recipe follows). Pool the sauce on the dessert plate and place your slice of Chocolate Rum cake right on top of the sauce, or scoop ice cream beside or on top of the cake and drizzle the warm sauce over both. This cake is even better the second and third day! To store, make sure it’s completely cool, then wrap in plastic, and store in a cool, dry area of your kitchen.
