Tuesday, May 4, 2010
David Lebovitz's Chocolate Idiot Cake
I am so surprised I have not before posted on this cake recipe. This is not only but my favorite cake, but I would go as far as to say it's my favorite baked good...ever! It's so dense and delicious (especially when you use good chocolate). I usually only make it about on or around my birthday because I refuse to have mediocre cake (Yes Whole Foods, I'm talking about you.) on my birthday. It's incredibly rich and dense--as soon as you read the ingredients, you'll realize why--but it's absolutely perfect. It's even better topped with fresh whipped cream and berries. Oh lala! I'm drooling just writing about it!
I made this cake this past Saturday for a birthday party my sister so kindly threw for me and was thrilled by the positive responses it received. You'll notice these photos are a little schnazzier than usual. Why, you ask? Well for my birthday, a certain someone got me the best gift ever: a Canon DSLR! Isn't that the sweetest? I'm one lucky lady. I know. Anyways, try this cake. Please. You will not regret it. And if you have a favorite flourless chocolate cake recipe, tell me about it. I want to try more!
Chocolate Idiot Cake
taken from David Lebovitz's Ready for Dessert, posted on his blog
10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 g) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup (200 g) sugar
Preheat the oven to 350F (175C).
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.
Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
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.
Bake for 1 hour and 15 minutes.
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.
Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.