Here's the chocolate cake recipe from Christy's gathering. Really easy -- but use good chocolate, please. You deserve the best! A variation on a recipe by Lora Brody
12 oz. bittersweet chocolate, chopped (Ghiradelli chips work well)
1-1/3 cups sugar
1/2 cup bourbon (rum will do in a pinch)
2 sticks (8 oz.) unsalted butter, cut into 10 chunks
5 large eggs
1 tbsp + 1 tsp flour
Preheat oven to 350° F. Butter a 9" round cake pan, line bottom with waxed paper or parchment and butter that, then place in a shallow roasting pan.
Food processor directions:
Put chocolate in work bowl. Give it a whirl. Bring sugar and bourbon to a full boil and pour into the work bowl, process until completely blended. With the machine still running, add the butter, chunk by chunk, then the eggs, one at a time, then the flour. Mix another 15 seconds, then pour into pan.
Or...
By hand:
Place chopped chocolate in a medium bowl, set aside. Mix 1 cup sugar with bourbon and bring to a full boil. Pour hot syrup over chocolate and stir till smooth. Piece by piece, add in butter chunks, making sure each is melted before you add the next. Put eggs and remaining sugar in a separate bowl and whisk until the eggs are slightly thickened. Add eggs to chocolate mix, whisking until well blended. Whisk in the flour. Pour batter into prepared pan, smoothing top.
Add hot water to the roasting pan to come about an inch up the side of the cake pan. Bake for exactly 30 minutes. Top will have a thin, dry crust. Dry off pan, cover cake with plastic wrap, flip pan to remove cake, remove wax paper from the bottom, and flip right side up on serving plate. Remove plastic wrap.
Serve warm or room temp. Good with whipped cream. Chilled, it's too much like fudge (g).
Refrigerate if you're keeping it more than a day. It needs no frosting or other gilding of the lily, though I have served it with freshly whipped cream and raspberries on the side, if you feel the need.
Debbie
(11/10/06)
0 comments:
Post a Comment