misshepeshu: (Default)
[personal profile] misshepeshu
Whenever I crave chocolate cake, I crave THIS chocolate cake. I made it last night for the first time in a while, and I was reminded of how much I love it. It's incredibly easy, and if you like your cakes dense and moist, but with a melt-in-your-mouth texture, then you really need to make this. You won't be disappointed. I adapted it from the Elodie's Chocolate Cake recipe on Epicurious.

12 ounces dark chocolate, broken up into small pieces (Note: trust me when I say that splurging and buying some Valrhona or Scharffen Berger is worth it for this cake. There's more chocolate by mass in this cake than anything else. If you're feeling like being a cheap-ass, get a Trader Joe's Pound Plus Belgian bittersweet bar and use 5 lines of it.)
2 sticks (1 cup) butter, cut into small pieces
5 large eggs
1 1/4 cups sugar
1 tablespoon vanilla
5 tablespoons flour
1 1/2 teaspoon baking powder

1. Preheat oven to 325°F. Butter a 10" (9" also works in a pinch) springform pan.

2. Melt butter and chocolate on low heat until smooth. Add vanilla and stir thoroughly.

3. Whip eggs and sugar together until fluffy and thick.

4. Sift flour and baking powder mixture over egg batter and fold in throughly.

5. Gradually add chocolate mixture to egg batter and fold in gently but quickly. Pour batter into prepared springform pan.

6. Bake for about 20 minutes (30 if using 9" pan), then cover with foil and bake for another 30 or so minutes (up to 40 if using 9" pan, but check frequently after the 30-minute mark), or until tester inserted into center comes out mostly clean, with some moist crumbs attached. Cool on rack, then release cake. Cake will fall and crack as it cools. Sift powdered sugar over the top if you're feeling fancy, but honestly, the cake doesn't need any adornment.
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misshepeshu: (Default)

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