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Roundabout San Diego

with Beverley and Alex

The Perfect Chocolate Cake
This was the best chocolate cake ever. Even Alex, who does not like cake without some sort of butter cream frosting, whipped cream, or ice-cream, loved this cake on it's own. It was moist, slightly chewy on the edges, with an intense chocolate flavor. Alex said it has a sort of brownie texture - he should know, he's the expert in these matters. The recipe came from the Blue Kitchen food blog. If you plan on making this I recommend you read the kitchen notes at the bottom of the page. I used a 9" pan and cooked it about 5 minutes more than the recommended time.

Perfect Chocolate Cake

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10 ounces bittersweet chocolate, chopped coarsely
1 cup [2 sticks] unsalted butter, cut into small pieces
5 large eggs
One cup plus 5 tablespoons refined white sugar
1/2 tsp salt
5 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
powdered sugar

Preheat oven to 325ºF. Butter and flour a 10-inch-diameter springform pan.

Put the chocolate and butter in the top of a double boiler so it’s over, not in or even touching, the water. While the water simmers gently below, stir the chocolate and butter together until it’s all melted and smooth.

With a big whisk, mix the eggs and refined sugar in a large bowl by hand until everything is well blended and beginning to thicken. Next, sift the flour, salt and baking powder over the egg mixture and, still using the whisk, fold and stir it all together. Now, gradually, add in the chocolate mixture—gently folding it in about 1/4 cup at a time.

Pour the batter into the prepared springform pan. Put the cake in the oven and set a timer for 20 minutes. When the 20 minutes passes, loosely cover the cake with foil—don’t tuck it down tightly, just lay the foil across the top of the pan.

Bake the cake about 30 minutes longer. Test it, near the center. The tester should come out with a few moist crumbs—not with a glob of raw dough, but not dry either. If necessary, leave the cake in the oven a few minutes more and re-test at intervals.

Take the cake out of the oven; put it on a rack, still in the springform pan, and remove the foil. The cake will be rather puffy and a little of it may cling to the foil—don’t panic! That happens. Walk away for now. As the cake cools, it will fall and flatten out.

When the cake is completely cool, slide a knife around the edge, then gently release and remove the pan sides.

We each had a slice with a glass of port - decadence at it's best.
Posted by Beverley on Wed Dec 30, 2009
Categories: Recipes

Comments
Listed in chronological order. Newest comments at the end.
the beginning of healthful eating, I see!
Posted by bookwoman on Thu Dec 31, 2009 at 01:44 PM


Mmmmmm....I'll take two pieces of this chocolate cake, please...eli
Posted by Eli on Sun Jan 03, 2010 at 12:05 AM



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