Easy Chocolate Cake - Jacques Torres

Bon Appetit, September 2003. Use high quality chocolate in this bittersweet cake.

• Ready In: 50 mins
• Serves: 12

Ingredients

•  nonstick vegetable  cooking spray
• 6 1⁄2 ounces  unsweetened chocolate, chopped
• 6  ounces bittersweet chocolate or 6  ounces  semisweet chocolate, chopped
• 1 1⁄2 cups sugar
• 1⁄2 cup water, plus
• 2  tablespoons water
• 3⁄4 cup unsalted butter, cut into 1-inch cubes, softened
• 6  large eggs
•  unsweetened cocoa powder

Directions

1. Preheat oven to 350°F.
2. Tightly wrap outside of 10-inch diameter springform pan with 3 sheets of heavy-duty foil. Line bottom of pan with parchment paper. Spray inside of pan with nonstick spray.
3. Combine both chocolates in double boiler over simmering water. Stir until just melted. Remove from over water.
4. Bring 1 cup sugar and 1/2 cup plus 2 T water to boil in saucepan over medium-high heat, stirring until sugar dissolves and syrup forms. Gradually whisk hot syrup into into melted chocolate (mixture may look curdled). Add butter; whisk to blend.
5. Using electric mixer, beat eggs and 1/2 cup sugar in bowl to blend well, about 2 minutes. Using rubber spatula, gently fold egg mixture into warm chocolate mixture. Transfer batter to prepared pan (batter will come halfway up sides).
6. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of cake pan.
7. Bake cake until wooden skewer inserted into center comes out with moist crumbs attached, about 50 minutes. Remove cake pan from water. Remove foil; cool completely on rack.
8. Cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Dust with cocoa powder and serve.