35 lines
1.5 KiB
Markdown
35 lines
1.5 KiB
Markdown
# Chocolate Idiot Cake
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### Ingredients
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* 290 grams bitter chocolate, coarsely chopped
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* 200 grams butter, cut into pieces
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* 5 large eggs, at room temperature
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* 200 grams sugar
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### Directions
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Preheat the oven to 175C.
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1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. 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.
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2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
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3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
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4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. 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.
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Bake for 1 hour and 15 minutes.
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You'll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
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5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
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Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.
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Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days.
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### Meta
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author: David Lebovitz
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tags: Puddings and Desserts, Cakes and Biscuits
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