0 recipes from contoocook and beyond


3 sticks butter plus more for greasing springform pan
l-3/4 cups sugar plus more for dusting pan
l/2 lb. fine quality semisweet chocolate chopped
4-l/2 oz. unsweetened chocolate, chopped
3 tbsps.s flour
l/4 tsp. salt
6 large eggs, lightly beaten
Put oven rack in middle position and heat oven 325. Butter springform pan then dust with sugar, knocking out excess. Melt butter and chocolates in large metal bowl set over saucepan of barely simmering water stirring frequently until smooth. Remove bowl from heat. Whisk together sugar, flour and salt in med. bowl then add eggs, whisking until smooth. Gently whisk egg mixture into chocolate mixture until smooth thenpour into springform pan. Wrap outside of springform pan with a sheet of foil to make pan watertight. Bake in a water bath in a roasting pan until cake is puffed and a wooden pick comes out with moist crumbs adhering, about l-=3/4 hrs. Transfer pan to a rack to cool l0 mins. then remove side of pan and cool cake completely, about 3 hrs. Cake can be made 2 days ahead and cooled completely, unocvered, then kept loosely covered with foil at room temp.
Use a 9″ springform pan – heavy duty foil – l2xl7x2-l/2″ roasting pan.
Can be accompanied with unsweetened whipped cream and garnished with unsweetened cocoa powder.
Serves 12 Gourmet June 2005

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