Ingredienti
[ 250 g | 1 cup ] butter
[ 250 g | 8 oz ] dark chocolate
[ 300 g | 1.25 cups ] sugar
[ 175 g | 1 cup ] cocoa powder
6 eggs
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Ricetta
This is a rich, silky and powerful chocolate cake.
Preheat oven to [ 180 C | 350 F ]. Melt butter and chocolate together (see note). Mix the cocoa and sugar in a bowl. Add the eggs and whisk until well blended. Whisk in the chocolate and butter until the mixture is uniform.
Line the interior bottom of a [ 25cm | 10in ] springform pan with parchment paper and pour in the batter. Cover the bottom and sides of the outside of the pan with tin foil to prevent water from seeping in and bake in a water bath for about 1 hour. Cool cake, then refrigerate until set. Serve warm or cold.
Notes:
The old fashioned way to melt chocolate is in a water bath (bain marie). Heating in a microwave, though, is just as effective. It is important to warm the chocolate gently until it melts and then to promptly remove it from the heat source.
Consdier serving with a raspberry coulis.
The recipe can be halved for a [ 18cm | 7in ] springform pan. Cook about 15 minutes less.
Copyright © 2001-2009 Gianmarco Pinton
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