This cake comes from David Lebovitz and is extremely rich! Each slice tastes like the most delicious, silkiest, most supremely-chocolate ganache you've ever had. It's equally good a few days later, and only an idiot could possibly mess it up. Be sure to use a good quality chocolate and you will appreciate it when you taste your first melt-in-your-mouth bite.
This recipe calls for a springfform pan...which I didn't have, but I bought this one at Target for less than $10.00. It wasn't water proof when I tested it in the sink so I wrapped the outside very tightly with foil.Here are the other ingredients you will need:
10 ounces bittersweet or semisweet chocolate, coarsely chopped
7 ounces butter, salted or unsalted
5 large eggs, at room temperature
1 cup granulated sugar
Start by buttering your 9-inch springform pan. 
Then dust it with cocoa powder. I'm using this Dulce De Leche hot cocoa mix from Target.
Dust the pan with your cocoa across the bottom and up the sides, tapping out the excess.
If you don't have a double boiler, then you can use a microwave to melt the chocolate and butter. I filled my bottom pot with two inches of water.
7 ounces of butter. I'm guessing here when I remove about a tablespoon from the stick.
Drop the butter in the top of my double boiler and let it melt a little.
Next I drop in the bittersweet chocolate chips.
I pretty much stand here and mix with my spatula until the butter and chocolate melt together. It takes about four minutes for it to mix smooth. Then remove from heat.
In my NEW birthday KitchenAid mixer I crack my five room temperature eggs.
Then whisk in the sugar and beat until well incorporated.
Then whisk in the melted chocolate mixture until smooth.
Have I told you lately that I love my KitchenAid mixer?
Our four ingredients are nicely mixed and glossy.
Now all we do is pour this into our prepared springform pan.
Oh, how I want to stick my finger in this batter. But I don't - I lick the spoon instead!
Cover tightly with foil and put in a larger baking pan and add water to the pan to come about halfway up the outside of the cake pan.
Lebovitz says to bake at 350 for 1 hour and 15 minutes.
Nope, mine wasn't ready after an hour and 15 minutes. So I covered it back up and put back for another 30 minutes.
You'll know the cake is done when it feels just set, like a quivering chocolate pudding. If you gently touch the center, your finger should come away clean. Let the cake cool completely.
Serve thin wedges of this very rich cake at room temperature.
And HOLD ON for that first bite...It's a DOOZIE!
Did you seriously put MORE chocolate on top of that cake? Goodness that's a rich sounding cake... and now you're going to make me stop at Target at lunch too... for the cocoa. I'm not a big chocolate fan.
ReplyDeleteIt looks divine! But only an idiot? That sounds like a challenge...hehe!
ReplyDeleteWow, Mandy - this is my kind of cake! Maybe I'll try it at Christmas so the whole family can try it - and so I won't be tempted to eat the whole thing myself!
ReplyDeleteI’m intrigued by this cake but confused by the instructions. The ingredients lift 7 oz of butter, but then you appear to use 1 stick less 1 tablespoon. However, since a stick of butter is equivalent to 4 oz of butter, that is only approximately 3.5 oz of butter. Did you use two sticks each less 1 tablespoon?
ReplyDeleteHi thefeistyfairy, The recipe says to use 7 ounces of butter that is what I would reccomend you use. You are right about seven ounces of butter being the equivilant to 14 Tablespoons or one plus 3/4 stick of butter. As for the picture showing me using seven tablespoons of butter... I can't say what I was thinking in 2008. (sorry) What I can tell you is that the cake was DELISH! I hope you give it a try.
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