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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I have not made this..but I didnt want to lose this recipe...Its Good Housekeepings version of the River Cafe in Londons's choc cake..The picture of it looks so rich and decadent. it has to be wonderful. Ingredients:
1/2 cup water |
1 cup sugar |
1 pound bittersweet chocolate (good quality) |
2 sticks unsalted butter, cut up |
7 large eggs, at room temp |
softly whipped cream or creme fraiche |
fresh raspberries for garnish |
Directions:
1. Preheat oven to 325 degrees.
2. Grease bottom and sides of a 9 inch springform pan.
3. Line bottom of pan with parchment paper.
4. Dust side of pan with flour.
5. Set pan on wide sheet of heavy duty foil and tightly wrap foil up outside of pan to prevent water from leaking in during baking.
6. In a large saucepan, heat water and 1/2 cup sugar over midium high heat until sugar completely dissolves, stirring occasionally.
7. Add chocolate and butter to mixture in saucepan; stir constantly until melted.
8. Remove pan from heat; cool chocolate mixture slightly, about 30 minutes.
9. Meanwhile, in a large bowl, with mixer at high speed, beat eggs with remaining 1/2 cup sugar 6 to 8 minutes or until mixture thickens and triples in volume.
10. With wire whisk, fold warm chocolate mixture into egg mixture until completely blended.
11. Pour batter into prepared springform pan; place in large roasting pan and set on oven rack.
12. Pour enough boiling water into roasting pan to come half way up side of spring form pan.
13. Bake cake 30 to 35 minutes or until edge begins to set and a thin crust forms on top.
14. Carefully remove springform pan from water bath and place on wire rack; cool cake to room temperature.
15. Cover and refrigerate over night.
16. About 30 minutes before serving, run sharp knife around edge of pan to loosen cake; remove foil and side of pan.
17. Invert cake onton waxed paper; peel of parchment.
18. Turn cake right side up onto platter.
19. Serve with whipped cream and berries.
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