Silky Chocolate Cake

April 30, 2013
0 Ratings
  • Serves 6-8
Author Notes

This is a great recipe for romantic holidays, such as Valentine’s Day, or for keeping the love going after! I have been making this cake for nearly 20 years now. It is a true winner.
Every time I make this cake for a dinner party, guests always either pick at the crumbs on the serving plate or ask for seconds. It is rich, rich, rich and totally yummy. And it’s easy to make. Enjoy! —MaryFrancesCooks

What You'll Need
  • 2 sticks plus 2 tbs. unsalted butter, cut into tablespoons
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 pound bittersweet chocolate, coarsely chopped (I use Scharffen Berger)
  • 1/2 cup all-purpose flour
  • 3 large eggs, beaten
  • confectioners’ sugar, for dusting
  • extra butter to butter the pan
  1. Preheat the oven to 350°. Wrap the outside of an 8 or 9 -by-3-inch round springform pan in heavy-duty foil, then generously butter the inside of the pan. Set the springform in a roasting pan.
  2. In a saucepan, combine the butter with the granulated sugar and water and bring to a boil over moderate heat, stirring. Remove from the heat. Add the chocolate and stir until smooth and all the chocolate is melted; let cool.
  3. In a medium bowl, whisk the flour with the eggs until blended. Add the chocolate mixture to the egg mixture and whisk until smooth. Pour the batter into the prepared springform pan. Pour enough hot (not boiling, but hot) water into the roasting pan to reach one-third of the way up the side of the springform. Bake the cake for about 1 hour and 10 minutes, or until the top is crusty and a cake tester inserted in the center comes out with a few moist crumbs attached. Let the cake cool in the springform on a rack for 20 minutes. Then remove the foil and the side of the pan and let the cake cool completely. Dust the cake with confectioners’ sugar just before serving.
  4. Serve with lightly sweetened whipped cream with some vanilla. A few fresh raspberries are also a nice addition.

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