• Simple Easy Chocolate Cake
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Simply Easy Chocolate Cake
Adapted from a David Lebovitz recipe
serves 8 or more - super rich - a sliver is a lot 

With just four ingredients and the only skill you need is to mix (and a little melting) to make this drop dead cake! Remember to use only really good chocolate to have the best success. 

The best thing about this cake is that it is totally forgiving. Getting it perfect might not be possible, as there is no perfect. It is chocolate, butter, sugar and eggs! You can make it, most likely, right out of what you have in your pantry.



ingredients:
1/2 pound good butter cut into chunks for easy melting

12 ounces of 60% dark or darker chocolate (68% Cru Sauvage is amazing in this cake)

1 cup sugar

5 large eggs room temperature (or 6 not so large)

ChefShop cocoa powder or similar for dusting the pan

One 9" spring form pan or cake pan or straight sided pan

Additional options:

Drolo cookies crumbled in a food processor for a bottom crust or mixed in.

Caramelized Cocoa Nibs mixed in.

Feuilletine Flakes for sprinkling on top in the last 5 minutes in the oven.

Add Salted Caramel Crumbles to the batter or on top. 


directions:

#1: Preheat oven to 350 degrees F.

#2: Butter the 9" pan well and then dust with cocoa powder

#3: Melt the butter and chocolate together in a double boiler, stirring enough to blend until smooth. Microwave works, but be careful, do it in short bursts stirring as you go, chocolate can go from solid to burnt instantly.

#4: In a separate bowl, whisk together the sugar and eggs.

#5: Pour the melted chocolate, whisking it into the sugar and eggs.

#6: Pour the batter into the 9" cake pan and cover tightly with foil.

#8: Place the cake pan into a roasting pan and add water to halfway up the sides of the cake pan.

#9: Bake in the oven for 1 hour 15 minutes. The cake is done when the center is just set and you can press the center and your finger comes away almost clean. Should be like a quivering pudding.

#10: Remove from oven and water bath. Remove foil and let cool completely on a cooling rack

#11: Serve thin wedges topped with whipped cream or ice cream