Drop-Dead Chocolate Cake
CAKE:
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
1/2 cup unsalted butter
2 large eggs
1 cup sugar
1/4 teaspoon salt
1/4 cup flour
1 teaspoon vanilla
1 cup mini chocolate chips (optional)
GLAZE:
2 ounces semisweet chocolate
2 ounces unsweetened chocolate
1/4 cup unsalted butter
CAKE: Preheat oven to 375�F, with rack in the middle. Butter and
flour a 9" round cake pan. Line it with a circle of parchment or wax
paper cut to fit, and grease and flour the paper. In the top of a
double boiler, over simmering water, melt the chocolates and butter.
Let them cool to lukewarm (this is important) while you attend to
the next step. In a large bowl, with an electric mixer, beat
together the eggs, sugar and salt for 15 minutes. Fold the chocolate
mixture gently into the egg-sugar mixture. Fold in the flour, then
the vanilla and finally the mini chocolate chips. Scrape the mixture
into the pan. Bake it for 20 minutes.
Cool the cake completely in the pan on a rack. Turn it out onto the
rack. Line the serving dish you'll be using with four 3" wide strips
of wax paper on which the cake will rest while you glaze it. Make
sure the wax paper extends around the rim of the dish so the glaze
won't get all over the dish. Transfer the cake carefully to the
serving dish.
GLAZE: In the top of a double boiler, over simmering water, melt
together the chocolates and the butter. Stir them frequently. When
they've melted, remove the top of the double boiler from the heat.
Let the glaze cool for 2-3 minutes; pour it over the cake. Let the
cake stand for at least 6 hours at room temperature. Then gently
attempt to pull the wax paper strips out from under it. If the
hardened glaze glues them on, slice away the extra glaze with a
sharp knife before pulling out the wax paper. Use a sharp knife to
cut the cake as well. Give people small slices; this is seriously
dense. Serves 8-10. Use a good brand of semisweet chocolate for
making this cake. This is brownie-like consistency. |