From The San Jose Mercury News
http://www.mercurynews.com/recipes/ci_18317772
Recipe from 'Radically Simple: Brilliant Flavors With Breathtaking Ease' by Rozanne Gold
Posted: 06/21/2011 12:01:00 PM PDT
Updated: 06/21/2011 02:37:30 PM PDT
'Little Black Dress' Chocolate Cake
Serves 8
101/2 tablespoons unsalted butter
5 extra-large eggs
Salt
16 ounces top-quality semisweet chocolate, chopped
1 teaspoon vanilla, espresso powder or orange zest
1. Line bottom of a 9-inch springform pan with parchment. Butter sides of pan with 1/2 tablespoon butter.
2. Using an electric mixer, beat eggs with a pinch of salt until tripled in volume, about 8 minutes. Melt chocolate and remaining 10 tablespoons butter slowly over low heat in a heavy medium saucepan; stir until smooth.
3. Fold chocolate mixture into egg mixture with a flexible rubber spatula until completely incorporated. Add vanilla. Pour into pan.
4. Bake in a preheated 375-degree oven 18 minutes (the center will be quite soft). Cool 30 minutes. Serve slices with fresh raspberries, sweetened creme fraiche and fresh orange segments or lemon-buttermilk ice cream or lemon sorbet.
-- From "Radically Simple: Brilliant Flavors With Breathtaking Ease," by Rozanne Gold
Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read. Groucho Marx
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