This cake is fabulous. I made it recently for Passover but it's a great dessert anytime of the year. The best part is that you can have it done in less than an hour! It's so quick and simple. When I made this cake, I was making macarons on the same day. I needed something substantial but not time consuming. This cake was exactly what I needed. It feeds a crowd and it is so decadent - definitely a chocolate lovers dessert. It's really rich and creamy, so I recommend serving it with a fruit to lighten it up a little. Strawberries are great but raspberries or oranges would work well too. I am a huge fan of oranges and chocolate. If you choose oranges, add a tablespoon of Cointreau to the batter and it is heaven. Also, using good quality chocolate is a must. I love Ghirardelli and Scharffen Berger. Both of my kids love chocolate so they really enjoyed this dessert. Please give it a try - you'll love how easy it is and how few ingredients are required. This would make an excellent Mother's Day dessert too! Enjoy! J'aime le chocolat!
4 ounces good quality bitter sweet chocolate
4 ounces good quality semi-sweet chocolate - you can use all bitter sweet if you need dairy free
2 sticks unsalted butter, room temperature - Earth Balance vegan sticks can be substituted for butter for a dairy free option. *It's a lot of butter but you'll divide the cake by twelve or more.
1 1/4 cup sugar
6 extra large eggs, room temperature
1 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Powdered sugar for dusting
Your choice of fruit
1 - 9 inch cake pan
1 - medium sauce pan
1 - medium bowl
1 - medium sized heat proof bowl to put on top of the saucepan
1 - wooden spoon
1 - whisk
1 - mesh strainer
1 - sifter
-Preheat the oven to 375 degrees F. and butter a 9 inch cake pan.
-Chop the chocolate into medium sized pieces.
-Cut the butter into medium sized cubes.
-Place the chocolate and butter into the heat proof bowl. Bring a medium saucepan 1/4 full of water to boil. Place the heat proof bowl on top (creating a double broiler) and turn off the heat. Make sure the bowl is not touching the water.
-Stir occasionally until melted and smooth.
-In another medium sized bowl, whisk the eggs, vanilla, and sugar together until well combined.
-Once the chocolate and butter are completely melted remove the bowl from on top of the sauce pan. Let it sit on the counter for 3-5 minutes.
-Whisk the egg mixture into the chocolate. Mixing well for 1-2 minutes.
-Sift the cocoa powder over the chocolate mixture and mix until just combined.
-Pour the batter into the cake pan and bake in the middle of the oven for 25-30 minutes. You'll see a thin crust form on the top.
-Remove from the oven and let the cake cool for 15 minutes.
-Invert on a serving platter and right before serving, using a mesh strainer, sprinkle with powdered sugar
*For this recipe, I served the cake with stewed strawberries. I basically hulled a pint of strawberries, cut them into quarters and sautéed with two tablespoons of sugar on low heat for about 10 minutes. Put it into the refrigerator and chill for a least an hour. Feel free to choose your favorite fruit to substitute.