Category: Cakes

Preheat the oven to 425 degrees

1 pound bittersweet chocolate — * see note
1/2 pound unsalted butter
6 large eggs — * see note
8″ spring-form pan at least 2 1/2 inches high.
Butter and line the bottom with buttered parchment paper or wax paper.
Wrap a double layer of heavy-duty foil around the outside of the 8″ pan. Since we are baking this in a water bath, this is to prevent water from invading our batter.

Use a 10″ cake pan, or roasting pan to serve as a water bath (you will place the 8″ pan into this one)

In a large metal bowl set over a pan of hot, not simmering water (the bottom of the bowl should not touch the water) combine chocolate and butter and let stand, stirring occasionally until smooth and melted.

then…..

In a large bowl set over pan of simmering water, heat the eggs stirring constantly to avoid curdling until just warm to the touch.

Remove from heat, and beat using a whipping beater until triple in volume and soft peaks form when the beater is raised (about 5 minutes)

Using a large wire whisk or spatula fold half of the eggs into the chocolate mixture until almost incorporated.
fold in the remaining eggs until just blended and no streaks remain.

Finish by using a heavy spatula to ensure the heaver mixture at the bottom is incorporated.

Scrape into the prepared pan (the 8″ one) and smooth the top with a spatula.
Place 8″ spring form pan into larger water-bath pan and surround it with hot water until it comes up the sides of the spring-form pan 1 inch.

Bake 5 minutes and cover loosely with a piece of buttered foil, and bake 10 minutes.

The cake will look soft, but this is as it should be.
let cool 45 minutes on a rack
cover with plastic wrap, and refrigerate until very firm (about 3 hours).

Unmold by wiping sides of pan with hot damp cloth, then place onto plate

The cake can be stored up to two weeks refrigerated, but do NOT freeze, it will make the cake poopy.

* eggs: equaling 1 1/4 **scant** liquid cups
* chocolate: if using Tolbler extra bittersweet, add 3 tablespoons of sugar while beating eggs.

2 cups sugar
1 1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
4 ounces unsweetened chocolate — cut into 1/4 inch pieces

1 cup double-strength brewed coffee — Hot
2 large eggs — room temperature
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1/2 cup sour cream

Chocolate Butter Frosting:
1 cup heavy whipping cream
8 tablespoons unsalted butter
1/3 cup sugar
1/4 teaspoon salt
16 ounces semisweet chocolate, cut into 1/4 inch pieces

1/4 cup double-strength brewed coffee
1 teaspoon vanilla

Butter two 9-inch round cake pans, 2 inches deep, and line with parchment or wax paper

Preheat oven to 325 degrees

In mixing bowl, stir together the sugar, flour, salt, and baking soda and set aside.

Place the cut-up chocolate in a bowl and pour the hot coffee over it. Let stand while the chocolate melts andyou are preparing other ingredients.

In a large mixing bowl, whisk the eggs until liquid, then whisk in the oil, vanilla, and sour cream, one at a time.

Whisk the chocolate and coffee mixture smooth and scrape it into the egg mixture; whisk smooth.

Use a rubber spatula to fold a third of the flour mixture into the chocolate batter. Repeat until all dry ingredients are incorporated.

Divide the batter between the prepared pans and smooth the tops. Bake about 30 mintues, or until well risen and a toothpick inserted in the center emerges clean. Cool ckes in pans on racks for 5 minutes then invert, peel off paper, and invert again onto racks to cool right side up.

To make the frosting, combine the cream, butter, sugar, and salt in a saucepan and bring to a simmer over low heat. Remove from heat and whisk once to make sure butter is melted, then add chocolate. Shake pan to make sure all the chocolate is covered, then allow to stand 5 minutes. Whisk frosting smooth and whisk in coffee and vanilla. Scrape the frosting into a bowl and chill it until it is of spreading consistency. Be careful not to leave it in the refrigerator too long, or it will set very hard. If it does, divide the hardened filling into 8 or 10 pieces and stir in a bowl over warm water to spreading consistency.

Source:
“Chocolate Cookbook”