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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Bon Appetit April 2002 featured this recipe from Echo Restaurant in Chicago's Bucktown neighborhood. You must prepare a day before serving. It is amazing! Ingredients:
vegetable oil cooking spray |
12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped (not unsweetened) |
3/4 cup unsalted butter |
6 large eggs |
1 cup sugar |
vanilla ice cream |
purchased chocolate syrup |
Directions:
1. Preheat oven to 325.
2. Spray 9 x 13 metal baking pan with nonstick spray.
3. Line pan with parchment paper or waxed paper.
4. Stir chocolate and butter in heavy medium saucepan over low heat until mixture is melted and smooth.
5. Cool chocolate mixture to lukewarm.
6. Using electric mixer, beat eggs in large bowl until frothy.
7. Add sugar and beat until mixture is pale yellow in color and tripled in volume, about 7 minutes.
8. Fold in lukewarm chocolate mixture.
9. Pour batter into prepared pan.
10. Bake until firm to touch and tester inserted into center comes out with some moist batter attached, about 35 minutes.
11. Cool to room temperature.
12. Refrigerate uncovered overnight.
13. Cut cake into 12 pieces; place on individual microwave-safe plates.
14. Microwave each piece until just warmed through, about 20 seconds on high.
15. Serve immediately with ice cream and chocolate sauce, if desired.
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