Recipe by JoJoStar
This is an outstandingly dense and rich cake. But the best part is how EASY it is to make. From The Gourmet Cookbook.
Top Review by David43515
I used this as a new dessert at my friend's resturant this ski season. It came together easily and consistantly every time.It has a very rich, deeply chocolate flavor. I added 1/2 cup of chopped walnuts which was very nice. You could easily try adding a bit of esspresso powder or some kind or flavoured liquer, like cointreu or Bailey's for a change, but it doesn't need anything.. A real keeper. I can't imagine why the time shown is so long unless they're including the time it takes to cool. I made a 20 cm cake that I baked for 40 minutes, it took maybe ten minutes to put together. In a busy kitchen I value my time. I melted the butter and chocolate together in the microwave, measured my sugar out at the same time and my cocoa. after that it was just a matter of whisking. Bam fast and wonderful.
- 8 ounces bittersweet chocolate, chopped
- 1⁄2 lb unsalted butter
- 1 1⁄2 cups sugar
- 6 large eggs
- 1 cup unsweetened cocoa powder, plus additional for dusting
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
- melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
- Remove bowl from heat and whisk in sugar.
- Add eggs one at a time, whisking well after each addition.
- Sift cocoa powder over chocolate and whisk until just combined.
- Pour batter into pan.
- Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
- cool cake in pan on a rack for 10 minutes, then remove side of pan.
- invert cake onto a plate and reinvert onto rack to cool completely.
- dust cake with cocoa powder before serving.