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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I discovered this recipe on the David Lebovitz web site where it was named 'Chocolate Idiot Cake but, to me, that description didn't fit the cake, only the ease of making it. This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you've ever had. It's equally as good a few days later, and only an idiot could possibly mess it up...........hence the original name. Use a good chocolate - you'll appreciate it when you taste your first melt-in-your-mouth bite. Adapted from Ready for Dessert . Ingredients:
10 ounces bittersweet chocolate (coarsely chopped) |
7 ounces butter (cut into pieces) |
5 large eggs, at room temperature |
1 cup sugar |
Directions:
1. Preheat the oven to 350F (175C).
2. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess.
3. If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
4. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth.
5. NOTE: Chocolate can be bittersweet or semi-sweet and the butter can be salted or unsalted.
6. Remove from heat.
7. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
8. Pour the batter into the prepared 9-inch springform pan and cover the top of the pan snugly with a sheet of foil.
9. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
10. Bake for 1 hour and 15 minutes.
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