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Author Notes: This is my Mother's favorite cake. It is like a chocolate truffle surrounded by a brownie. I switch between coffee and tea in the flavoring, I find that coffee adds depth and strong earl grey tea adds of whisper of perfume. Not for the faint of heart, it weighs a ton, this cake should be consumed in slivers, but the good news is it lasts forever... can hold a week or two well covered in the fridge and it freezes great. I served it at my restaurant long ago as part of a chocolate plate alongside spicy chocolate truffles, milk chocolate soup & candied grapefruit peels dipped in dark chocolate. At home I usually serve w/ barely sweetened whipped cream with fresh vanilla & a drop of spirit (what ever I have on hand, rum, frangelico etc) and if I'm feeling fancy candied orange or grapefruit peels. —Aliwaks
Serves 1 cake
- 6 large eggs
- 1 cup best quality butter
- 1 cup raw sugar
- 10 ounces Super dark (72% or more) chocolate, chopped
- 6 ounces semi sweet or regular dark chocolate , chopped
- 1 cooled cup dark dark coffee or super strong Earl Grey tea
- 1 teaspoon good vanilla extract or Tablespoon rum/whiskey/ frangelico, Grand marnier whatever you have
- 1 tablespoon raw sugar for pan
- 1 tablespoon or so, butter for pan
- Preheat oven to 350. Place Chocolates & Butter in a clean dry stainless steal bowl, cover tightly with plastic wrap, and set over pot of boiling water (alternatively if you have a double boiler you could use that) till melted.
- In stand mixer, whip together eggs, sugar & vanilla until light yellow and fluffy.
- Prepare deep spring form pan, cut a round of parchment to fit the bottom, smear butter on parchment and stick in bottom of pan, butter surface area of pan and add in tablespoon of sugar (much as you would flour) swirl around until sugar coats entire area, cover outside bottom of pan with heavy duty foil.
- Once chocolate/butter is melted whisk to combine.
- In a smaller bowl take about cup of egg/sugar and slowly temper in about 1/4 cup of chocolate/butter..add this back to egg/sugar and slowly whisk in remaining chocolate/butter mix till well combined.
- Whisk in coffee or tea. The mixture will be very liquidy, sort of like a melted milkshake.
- Carefully pour batter in to pan, set pan on a sheet tray and pop in oven (centered on the middle rack).
- Bake an hour or more, rotating if you have a finicky oven, it will puff up then fall, the cake is ready when toothpick or wooden skewer inserted in the middle comes out clean.
- Cool completely before serving. Best when refridgerated for a bit (a day or so), then brought to room temp before serving. It is a totally different cake at room temp, soft and lush, when cold it is more solid, still good but not as sensual. Excellent cake for a dinner party as can be made a day or two or three ahead of time. Lovely with espresso or glass of Banyuls or Ruby Port.
- This recipe was entered in the contest for Your Best Chocolate Cake