Ingredients
Batter:
- 1/2 cup granulated sugar
- 1/2 cup water
- 8 tablespoons (1 stick) unsalted butter
- 12 ounces semisweet or bittersweet chocolate
- 1/3 cup sweet liqueur, such as Cointreau or Chambord
- 6 eggs
Finishing:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 basket fresh raspberries (optional)
Directions
This unusual cake may be made in advance -- make sure to bring it to room temperature before serving with whipped cream and a few raspberries Preheat the oven to 325 degrees and set a rack in the middle level. Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit. Butter the paper. Chop the chocolate finely and set it aside. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth. Whisk liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix. Pour the batter into the pan and place the pan in a small roasting pan covered with one inch of warm water. Bake about 45 minutes, until set and slightly dry on the surface. Cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert to a platter. To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream on the top of the dessert. Decorate the top with the raspberries.
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By Bronnief
Myrtle beach
on January 01, 2012
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People are always raving and asking me for the recipe when I bring this cake to an event. I've doubled and tripled the recipe and baked it in a larger pan with no problems. If, after chilling it in the refrigerator, you are having a hard time unmolding it, then just use your hair blower and run it over the bottom of the pan to melt a little, and it will slip out.
By a924776441_12972659
San Diego, 43
on July 02, 2010
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Considering how simple this recipe appeared to be, I was extremely disappointed by the results. I've been making cakes for years so I'm not exactly a novice, but this was just an awful result. It had the consistency of gooey tar. I really have to question the baking time. Unmolding was impossible.
By ebeaber
Somerville, MA
on January 20, 2009
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While I love and adore cooking, baking has never been my thing. I keep a small arsenal of recipes on hand for those times when a baked good is necessary, and my requirements for those recipes are that they have to appear fancy and elegant, be delicious and different, and secretly be very VERY easy. This recipe wins on all accounts. Everyone asked me if I had secretly bought the cake, and they were amazed by how rich and decadent it is. While only one 8 inch round layer, this cake can easily feed 10-12 people because of it's richness. A true winner, and a new addition to my arsenal of baked goods.
Read all 6 reviews