| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Best Chocolate Cake |
Ingredients
10 ounces bittersweet [not unsweetened] or semisweet chocolate, chopped
1 cup [2 sticks] unsalted butter, cut into small pieces
5 large eggs
1 1/4 cups sugar
5 tablespoons all purpose flour
1 1/2 teaspoons baking powder
Superfine sugar, for garnish, optional
OR
Raspberry, Strawberry or Orange preserves melted in a saucepan, for garnish,
optional
Method
Preheat oven to 325°F.
Butter and flour 10-inch-diameter springform pan with 2 3/4-inch-high sides.
Stir chocolate and butter in heavy medium saucepan over low heat until chocolate
melts and mixture is smooth. Beat eggs and 1 1/4 cups sugar in large bowl until
well blended and beginning to thicken.
Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate
mixture. Transfer batter to prepared pan.
Bake cake 20 minutes. Cover pan with foil. Bake until tester inserted into center
comes out with moist crumbs still attached, about 30 minutes longer. Uncover
cake; cool in pan on rack [cake will fall as it cools]. Can be made 1 day ahead.
Cover; let stand at room temperature.
Cut around pan sides to loosen cake. Release pan sides. Cut into wedges. Serve
with superfine sugar sprinkled over the cake, or melt your favorite preserves,
plate, and serve wedge of cake on top.
10 ounces bittersweet [not unsweetened] or semisweet chocolate, chopped
1 cup [2 sticks] unsalted butter, cut into small pieces
5 large eggs
1 1/4 cups sugar
5 tablespoons all purpose flour
1 1/2 teaspoons baking powder
Superfine sugar, for garnish, optional
OR
Raspberry, Strawberry or Orange preserves melted in a saucepan, for garnish,
optional
Method
Preheat oven to 325°F.
Butter and flour 10-inch-diameter springform pan with 2 3/4-inch-high sides.
Stir chocolate and butter in heavy medium saucepan over low heat until chocolate
melts and mixture is smooth. Beat eggs and 1 1/4 cups sugar in large bowl until
well blended and beginning to thicken.
Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate
mixture. Transfer batter to prepared pan.
Bake cake 20 minutes. Cover pan with foil. Bake until tester inserted into center
comes out with moist crumbs still attached, about 30 minutes longer. Uncover
cake; cool in pan on rack [cake will fall as it cools]. Can be made 1 day ahead.
Cover; let stand at room temperature.
Cut around pan sides to loosen cake. Release pan sides. Cut into wedges. Serve
with superfine sugar sprinkled over the cake, or melt your favorite preserves,
plate, and serve wedge of cake on top.