- 12 ounces semisweet or bittersweet chocolate, chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/4 teaspoon fine salt
- 6 large eggs, room temperature
- 1 1/2 cups granulated sugar
- Confectioners' sugar and/or cocoa powder, for dusting
Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream
Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
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Really Vanilly Whipped cream:
- 1 cup (1/2 pint) heavy or whipping cream
- 2 teaspoons pure vanilla paste or extract
- 2 teaspoons confectioners' sugar
Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.
Yield: 2 1/2 cups, about 10 servings
We tested several versions of this kind of cake, and this was our favorite. Because there is no flour in the cake you can expect a crispy, crackly top and a pudding-like center. (The photo is a very pretty example, but most of ours cracked. You can expect your to as well.)