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Ingredients
- 1 lb (16 ounce.) bittersweet chocolate-best brand you can afford/find
- 1 c. Unsalted butter
- 6 lrg Large eggs
Directions
- Pan(s): One 8" springform pan at least 2 1/2 inches high, buttered & bottom lined w/buttered parchment or possibly wax paper; outside of pan wrapped w/a double layer of heavy duty foil to prevent seepage. One 10" cake pan or possibly roasting pan to serve as a water bath.
- Finished height:1 1/2 inches
- Storage: 2 weeks refrigerated. Don't freeze because freezing changes the texture.
- Directions: Preheat oven to 425 degrees F. In a large metal bowl set over a pan of warm, not simmering, water (the bottom of the bowl shouldn't touch the surface of the water) combien the chocolate and butter and let stand, stirring occasionally, till smooth and melted. (the mix can be melted by microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir till fully melted.) In a large bowl set over a pan of simmering water heat the Large eggs, stirring constantly to prevent curdling, till just hot to the touch. Remove from the heat and beat, using the whisk beater, till triple in volume and spft peaks form when the beater is raised, about 5 min. (To insure maximum volume when using a hand mixer, beat the Large eggs over the simmering water till they are warm to the touch, about 5 min. Remove from the heat and beat till cold.) Using a large wire whisk or possibly rubber spatula, fold 1/2 the Large eggs into the chocolate mix till almost incorporated. Mix in the remaining Large eggs till just blended and no streaks remain. Finish by using a rubber spatula to ensure which the heavier mix a the bottom is incorporated. Scrap into the prepared pan and smooth with the spatula. Set the pan in the larger pan and surround it with 1 inch very warm water. Bake 5 min. Cover loosely w/a peice of buttered foil and bake 10 min. (the cake will look soft, but this is how is should be.) Let cake cold on a rack 45 min. Cover w/plastic wrap and chill till very hard, about 3 hrs.
- To Unmold: Have ready a serving plate and a flat plate at leasr 8" in diameter, covered w/plastic wrap. Wipe the sides of the pan w/a warm,damp towel. Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan w/a warm, damp towel. Remove the bottom of the pan and the parchment. Reinvert to the serving plate.
- Tips: If you have an oven w/a pilot light, it can save you a lot of time.
- The night before baking, place the chocolate and the butter in the oven along with the Large eggs still in their shells in another mixing bowl. The next morning the chocolate and the butter will be fully melted and the Large eggs the perfect temperature. Stir the chocolate and the butter till smooth and be sure to remove it from the oven before preheating the oven. An 8- by 2-inch solid cake pan can be used instead of a springform pan. To unmold, run a thin spatula around the sides, place the pan on a heated burner for 10 to 20 seconds, moving it back and forth, and then invert. If the cake does not release, return it to the warm burner for a few more seconds.
- Serving: Room temperature. Cut into thin wedges with a sharp knife which has been dipped into warm water.
- Serves 16 (from the Cake Bible by Rose Levy Beranbaum)
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