Chocolate Caaaaaaake!
A few lucky readers of this blog (or people who date readers of this blog) sampled another entry in my chocolate cake-making project last night, and the reviews are in. It was good. The recipe was requested. So, for those of you not enjoying the leftovers right now, here it is:
Team Taboo Chocolate Cake
(née "Azo Family Chocolate Cake" from the NYTimes)
8 1/2 oz. unsalted butter (that's 2 sticks + 1 T. for normal people)
7 oz. bittersweet chocolate, chopped
(50% or higher cocoa -- I used Scharffenberger Semisweet, which is 62% cocoa)
5 large eggs, separated
1 cup sugar
1/2 cup flour
pinch of salt
1. Heat oven to 400 degrees. Butter a 9 in. pan (springform, but, again, normal people should use whatever they have) and set aside. In microwave oven, melt the butter and chocolate. Stir to blend.
2. In a medium bowl, stir together egg yolks and sugar. Stir in flour, then add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan.
3. Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving remove cake from fridge and bring to room temperature. Now, if you're a busy person who is running late to catch BART and can't wait for the cake to cool, chill and warm up, rest assured it will taste good even if you don't follow these instructions to the letter.
4. Slice (center of cake will be fudgy) and serve, with whipped cream or, even better, homemade ice cream -- plain is ideal, but vanilla would also be good. Enjoy!
7 oz. bittersweet chocolate, chopped
(50% or higher cocoa -- I used Scharffenberger Semisweet, which is 62% cocoa)
5 large eggs, separated
1 cup sugar
1/2 cup flour
pinch of salt
1. Heat oven to 400 degrees. Butter a 9 in. pan (springform, but, again, normal people should use whatever they have) and set aside. In microwave oven, melt the butter and chocolate. Stir to blend.
2. In a medium bowl, stir together egg yolks and sugar. Stir in flour, then add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan.
3. Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving remove cake from fridge and bring to room temperature. Now, if you're a busy person who is running late to catch BART and can't wait for the cake to cool, chill and warm up, rest assured it will taste good even if you don't follow these instructions to the letter.
4. Slice (center of cake will be fudgy) and serve, with whipped cream or, even better, homemade ice cream -- plain is ideal, but vanilla would also be good. Enjoy!
Labels: Vittles
posted by SJB at 5:31 PM
2 Comments:
Okay, that cake looks so good. I was contemplating making my famous oatmeal chocolate chip cookies this week while on a break from studying for finals, but your chocolate cake may win out instead.
Let's hear it for baked goods!
could you bring the recipe and make it while here?
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