Recipe by Cake Baker
This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. As mentioned, it’s equally good a few days later, and only an idiot could possibly mess it up. You don’t need to use ScharffenBerger chocolate for this cake, but use a good one—you’ll appreciate it when you taste your first melt-in-your-mouth bite. Adapted from "Ready for Dessert" by David Lebovitz.
Top Review by Chef PotPie
Can you say "sinful?" This is a decadent chocolate creation that is sure to please any true chocolate lover. It isn't overly sweet, just purely rich and smooth and delicious! Serve this to your dinner guests and sit back and enjoy the complements that are sure to come. I used Scharffen Berger bittersweet dark chocolate and followed all directions exactly. After 1 hour and 15 minutes I removed the cake from the oven and allowed it to cool, and the edges pulled away nicely and it was a snap to unmold. I served it tonight with whipped cream. My husband asks to have it with vanilla ice cream tomorrow night. 5 stars all the way! Made for PAC Spring 2012.
- 283.49 g chocolate, bittersweet, coarsely chopped
- 198.44 g butter, cut into pieces
- 5 large eggs, at room temperature
- 236.59 ml sugar
Directions See How It's Made
- Preheat the oven to 350F (175C).
- Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
- Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
- In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
- Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
- Bake for 1 hour and 15 minutes. You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
- Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
- Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.
- Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days.