This cake is very simple to make, and extremely decadent. I served it to SB for his birthday in our first month of dating and he broke out into a sweat. The cake probably won't make most people sweat but he has a very strong reaction to chocolate, especially dark chocolate. It wakes him up more than coffee can.
Anyway, the only tricky thing is that you have to rest your cake for four hours or so before serving it (I once waited only two hours and it was just as good tasting but not as set). You can also make this cake go a long way since it is very rich and half sized slices are just fine, especially paired with ice cream or freshly picked raspberries like how I served it to his family in the Adirondacks.
The Cake
Grease a 9" springform pan. Use foil to cover the bottom and sides so water won't seep in when you set it in a water bath.
In a double boiler, melt the chocolate and butter together and stir until smooth. Remove from heat.
In a separate mixing bowl, whisk the eggs, vanilla, sugar, and salt until they are double the size and lighter in color, approximately 8 minutes. Slowly fold the egg mixture into the chocolate mixture and incorporate all the egg mixture into the chocolate.
Pour the batter into the springform pan and set inside of a larger pan. Microwave water to hot and pour into the larger pan so that the water comes to slightly more than halfway up the springform (and below the foil). Bake about 45 minutes, so that the cake is slightly risen and the edges are slightly set. Remove the foil and rest the cake until it reaches room temperature. Cover it and refrigerate for at least four hours, or overnight.
Take the cake out of the refrigerator half an hour prior to serving it. Place it on a serving plate and garnish it (or not). It's fine looking without all the embellishment.
This is what it looks like if you don't let it set and gobble it up right away.
Otherwise the slice is clean and pretty.
Anyway, the only tricky thing is that you have to rest your cake for four hours or so before serving it (I once waited only two hours and it was just as good tasting but not as set). You can also make this cake go a long way since it is very rich and half sized slices are just fine, especially paired with ice cream or freshly picked raspberries like how I served it to his family in the Adirondacks.
The Cake
- 450 g (1 lb) good, dark chocolate. Some people prefer semisweet but I use 200g bitter and 250g semisweet.
- 1/2 lb (2 sticks) unsalted butter
- 8 large eggs
- 1 teaspoon vanilla
- 1 tablespoon sugar
- 1/4 teaspoon salt
- optional* icing sugar or cocoa powder to garnish, and fresh fruit or whipped cream
Grease a 9" springform pan. Use foil to cover the bottom and sides so water won't seep in when you set it in a water bath.
In a double boiler, melt the chocolate and butter together and stir until smooth. Remove from heat.
In a separate mixing bowl, whisk the eggs, vanilla, sugar, and salt until they are double the size and lighter in color, approximately 8 minutes. Slowly fold the egg mixture into the chocolate mixture and incorporate all the egg mixture into the chocolate.
Pour the batter into the springform pan and set inside of a larger pan. Microwave water to hot and pour into the larger pan so that the water comes to slightly more than halfway up the springform (and below the foil). Bake about 45 minutes, so that the cake is slightly risen and the edges are slightly set. Remove the foil and rest the cake until it reaches room temperature. Cover it and refrigerate for at least four hours, or overnight.
Take the cake out of the refrigerator half an hour prior to serving it. Place it on a serving plate and garnish it (or not). It's fine looking without all the embellishment.
This is what it looks like if you don't let it set and gobble it up right away.
Otherwise the slice is clean and pretty.
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