Baking with a water bath may bring to mind a delicate egg custard, a souffle, cheesecake, pate or terrine. However, the technique is quite versatile. It can also be used to keep cooked foods warm without continuing to cook them, and for melting ingredients such as chocolate without burning.
Water-bath baking consists of placing a container (for example, a pan, bowl or souffle dish) of food in a large, shallow pan of warm water. The water surrounds and protects delicate foods during cooking by maintaining an even, low-moisture heat.
To bake with a hot water bath, choose a pan with sides at least as high as the sides of the mold. Set the mold in the pan as it is filled with food, leaving about 1 inch around all sides so hot water can circulate.
When the mold is in the pan, take the pan to the oven and rest it securely on a deck or rack. Add boiling water to the pan to come up to about two-thirds of the mold’s height.
DESSERT
CHOCOLATE EXCESS
SERVE WITH SWEETENED WHIPPED CREAM.
1 stick plus 1 tablespoon unsalted butter, melted, plus more for the pan
1/3 cup water plus hot water
9 tablespoons sugar
3 ounces semisweet chocolate, chopped
3 1/2 ounces unsweetened chocolate, chopped
3 large eggs
Position a rack in middle of oven. Preheat oven to 325 degrees. Brush melted butter over bottom and side of an 8-inch-round cake pan that is 2 inches deep; line bottom with parchment paper. Brush paper with melted butter.
Bring 1/3 cup water and 6 tablespoons sugar to a boil over medium-high heat, letting sugar dissolve before water boils. Remove from heat. Add semisweet and unsweetened chopped chocolates; stir until melted and smooth. Stir in 1 stick plus 1 tablespoon melted butter. Set aside to cool slightly.
Beat eggs and remaining 3 tablespoons sugar with an electric mixer on high speed 3 minutes until thick and fluffy. In two additions, gently fold warm chocolate mixture into egg mixture. Pour batter into prepared pan, and put cake pan into a large baking pan. Put pans in oven and pour hot water in large baking pan to reach 1 inch up side of cake pan.
Bake about 40 minutes until top looks firm and set. Cool cake in water bath 15 minutes on a wire rack. Carefully remove cake from water bath and cool 1 hour more at room temperature. Cover with plastic wrap and refrigerate overnight. Run a small knife around side of cake to loosen it from pan and unmold cake. Place a wire rack on cake and invert cake onto it. Discard paper liner. Place a plate on bottom of cake and invert cake so it is right side up. Cut into slices and serve. Makes 12 servings.
Per serving: 240 calories, 75 percent calories from fat, 3 grams protein, 16 grams carbohydrates, 20 grams total fat, 95 milligrams cholesterol, 20 milligrams sodium.
Recipe adapted from one from the Culinary Institute of America’s Baking and Pastry, Mastering the Art and Craft (Wiley, 2003).
