So we have this wonderful big lovefest tomorrow – Valentine’s Day!! A terrific holiday in my book!
If you don’t have time to make this on the 14th, no matter. Keep the holiday going and make it on the weekend.
I have been making this cake for nearly 20 years now and it is a true winner. It is orgasmic – full of rich chocolate and butter. You can just sink into it, and if you died, it wouldn’t be bad.
Every time I make this cake for a dinner party, guests always either pick at the crumbs on the serving plate or just want another piece. It is rich, rich, rich and totally yummy. And it’s easy to make. Enjoy!
SILKY CHOCOLATE CAKE
-serves 8 – 10
2 sticks plus 2 tbs. (9 ounces) unsalted butter, cut into tablespoons
1 cup granulated sugar
1/2 cup water
1/2 pound bittersweet chocolate, coarsely chopped (I use Scharffen Berger)
1/2 cup all-purpose flour
3 large eggs, beaten
Confectioners’ sugar, for dusting
Extra butter to butter the pan
Preheat the oven to 350°. Wrap the outside of an 8 or 9 -by-3-inch round springform pan in heavy-duty foil, then generously butter the inside of the pan. Set the springform in a roasting pan.
In a saucepan, combine the butter with the granulated sugar and water and bring to a boil over moderate heat, stirring. Remove from the heat. Add the chocolate and stir until smooth and all the chocolate is melted; let cool.
In a medium bowl, whisk the flour with the eggs until blended. Add the chocolate mixture to the egg mixture and whisk until smooth. Pour the batter into the prepared springform pan. Pour enough hot (not boiling, but hot) water into the roasting pan to reach one-third of the way up the side of the springform. Bake the cake for about 1 hour and 10 minutes, or until the top is crusty and a cake tester inserted in the center comes out with a few moist crumbs attached. Let the cake cool in the springform on a rack for 20 minutes. Then remove the foil and the side of the pan and let the cake cool completely. Dust the cake with confectioners’ sugar just before serving.
Serve with lightly sweetened whipped cream with some vanilla. A few fresh raspberries are also a nice addition.
Chocolate Soufflé
Valentine’s Day! – Loving France
Brownies!
Easy Ice Cream Pie with Power O’s Crust
Maddy’s Sweet Shop Peppermint Chocolate Mousse Trifle
It sounds so rich and wonderful – will have to try.
Lillian
lillianscupboard.wordpress.com
It is – and worth every bite!
This looks decadently delicious! Yum! 🙂
Definitely – and totally worth it!
Looks delicious, but to me, there is no other kind of chocolate cake.
In my book too!
That looks delish! Will be giving it a go for sure.
Great!! Let me know how you like it!
It looks fantastic!
It is!!
Sounds Yummy!
Yep!! 🙂
Yummy! I am glad I only give up alcohol for Lent, and just “cut down” on chocolate only. I can still try and taste it.
Absolutely!! Go for it!
I like how dense and moist the cake looks! The recipe’s a keeper…perhaps this weekend:)
Oh go for it. And let me know how you like it!
I gave up chocolate for Lent but I will certainly make this when Lent is over.
Sounds like a good plan!
Looks extremely decadent!
It is – and worth it!
Wow, that does look very chocolatey. Even I would devour a slice of that, with a strong black coffee.
That’s definitely a great combo!
Since i don’t have a springform pan,can i use a normal pan with baking paper?I would like to make it this sunday!!!
I honestly don’t know – I have never made it that way. It is very dense and maybe it won’t come out??? If you can invest and find a springform pan, it would assure a positive outcome.
Thanks alot for your reply,i appreciate. Still i’m going to give it a try,one way or another 🙂 Will let you know how it turns out.
Ok – good luck!! Please let me know how it works out for you.
Cake turned out really good using the baking paper! Everyone loved it! Thank you so much 🙂
I’m so, so glad to hear!! Thank you so much for letting me and all the other readers know.