- 8 ounces semisweet chocolate, chopped
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 6 eggs
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup brandy
- Powdered sugar, sifted, for garnish
- Seasonal berries, for garnish
- Whipped Cream, recipe follows
Preheat oven to 350 degrees F.
Spray a 9-inch springform pan with baking spray. Line the bottom of the pan with a circle of parchment paper and spray again.
In a medium saucepan over low heat, combine the chocolate and butter, constantly stirring until fully incorporated. Remove from heat and set aside.
In a large bowl add the sugar and eggs. Using a handheld mixer beat together until light and fluffy, about 5 minutes. While mixing, slowly add cocoa powder, salt, vanilla extract, and brandy. Add the chocolate mixture and blend until just combined. Pour batter into prepared pan.
Bake in the center of the preheated oven for about 50 minutes or until a thin crust forms on the top and a toothpick inserted in the center comes out with few crumbs attached. Remove and cool in the pan on a bakers rack. Remove the sides of the pan and dust with powdered sugar and arrange seasonal berries in a pleasing fashion on and around the cake. Slice and serve with Whipped Cream.
- 1 cup whipping cream
- 1/4 cup confectioners' sugar
- 1 tablespoon brandy
With a hand-held mixer, beat the cream until peaks soft peaks form. Add the sugar and brandy and beat until well combined.