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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a very deep chocolatey cake. We make this for birthdays and holidays. Ingredients:
7 ounces bittersweet chocolate, broken into small pieces |
1/2 cup unsalted butter |
1 teaspoon unsalted butter |
1/4 cup cake flour |
1/2 cup superfine sugar, plus |
1 teaspoon superfine sugar |
3 eggs |
3/4 cup heavy cream, reduced by half |
1 tablespoon unsweetened cocoa |
Directions:
1. Preheat oven to 400.
2. Lightly butter an 8 inch springform pan.
3. In a double broiler, melt 4 oz. of the chocolate and 1 stick of butter, cut into small pieces.
4. In a medium bowl, blend the flour and 1/2 cup sugar.
5. Add eggs and mix well.
6. Add the melted chocolate and butter to the bowl and with an electic mixer, beat at high speed for about 5 minutes, until the batter is smooth and forms a ribbon when the beaters are lifted.
7. Pour the batter into the prepared pan and bake for 15 to 20 minutes, until the cake is set and a toothpick inserted in the center comes out dry.
8. Unmold the cake onto a rack and let cool; it will fall to about half its original height.
9. Meanwhile, in a double boiler, melt the remaining 3 oz. chocolate and 1 tsp butter.
10. In a small heavy saucepan, bring the reduced cream to a boil, then whisk it vigorously into the chocolate.
11. Continue whisking until smooth and glossy.
12. Place sheets of waxed paper under the cake and cooling rack.
13. Pour the frosting over the top of the cake, using a metal spatula to spread the frosting evenly over the top and sides.
14. After the frosting has hardened slightly, about 5 minutes, use a long straight knife to mark the top in a criss-cross pattern,.
15. Mix the cocoa with the remaining 1 T. sugar and sprinkle it decoratively over the cake before serving.
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