White Chocolate–Vanilla Cake

Preparation

1. For the White Chocolate–Vanilla Cake

   Step 1

   Heat the oven to 275°F or 250°F on convection. Set six 6-ounce ramekins or twelve 2 1/2-inch square molds on a baking sheet and spray them with cooking spray, rotating the tray so you can spray all sides of the ramekins.

   Step 2

   Melt the chocolate in a glass bowl in 30-second spurts in the microwave, or melt in a double boiler. After each spurt, let the chocolate sit for a minute or so, then stir it with a heatproof rubber scraper. Let the chocolate cool to 115°F.

   Step 3

   Meanwhile, combine the egg whites, vanilla seeds (rinse, dry, and save the pod for another use), and cream of tartar in the bowl of a standing mixer fitted with the whisk. Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure. The whites will look frothy but still a bit wet. Turn the speed up to medium and add 3 tablespoons of the sugar. Continue to beat at medium speed until the whites have body and are just shy of having soft peaks. Add 3 more tablespoons of the sugar and continue beating until the whites have formed firm peaks. Add the remaining 1 tablespoon sugar and beat until the whites are glossy and smooth and almost stiff. Keep your eye on the whites, so you don’t overbeat them.

   Step 4

   While you whip the whites, sift the flour and the 1 1/2 teaspoons sugar together onto a piece of waxed paper. Beat the yolks with a whisk in a medium bowl until they are satiny smooth, then whisk in the flour and sugar. You’re not trying to aerate here; just get the yolks smooth again.

   Step 5

   Scrape the chocolate into a large mixing bowl and check to make sure it’s at temperature. If it has cooled below 115°F, heat up the melted butter, using that to play with the chocolate temperature. Whisk the chocolate and butter together. Right after you add the remaining tablespoon of sugar to the whites, whisk the egg yolks into the chocolate. Chances are, this will look a little grainy, and the butter may separate. It will come together with the whites.

   Step 6

   Scoop out a little less than one-quarter of the whites with a big rubber scraper and fold them into the chocolate to lighten it. Add the rest of the egg whites and fold in quickly and thoroughly.

   Step 7

   Transfer the batter to a pastry bag and pipe into the ramekins, filling them just more than halfway. Slide the sheet into the oven and bake for 12 minutes, rotating the pan halfway through baking. The cakes are done when they are doubled in size and feel just set when you touch them. Any air bubbles that have risen to the top will have burst.

   Step 8

   Let cool, still on the baking sheet, on a rack. The cakes will fall, and quickly. When the cakes have cooled, cover them all with plastic wrap and keep them at room temperature until you’re ready to serve.

2. To Serve

   Step 9

   Heat the oven to 350°F or 325°F on convection. Uncover the cakes and slip them into the oven for about 5 minutes, just until warmed through and rerisen slightly. The cakes should also take on a little bit of color. Invert the cakes onto dessert plates.

   Step 10

   Unwrap the carpaccio and push it partway out of the tube. Cut thin slices and set one slice next to each cake. Shower the cake with confectioners’ sugar and garnish with some micro shiso if you want.

3. make it simpler

   Step 11

   You can replace the carpaccio with a simple citrus salad. Segment a variety of oranges (see page 115), such as navels, clementines, tangelos, and Cara Cara, and collect the resulting juice in a cup. Warm a couple of tablespoons of honey and stir it into the juice. Pour over the segments and refrigerate until very cold.