Chocolate Idiot Cake
A few months back when we were taste-testing wedding cakes, I found myself somewhat disappointed with the cakes we tried at the special bakery that I was convinced had the best cakes in the area. I had had them before. They were fantastic. The samples were good, but not fantastic. And then, on the way out, I bought myself a flourless chocolate cupcake. THAT was the cake that I must have had in the past, because it was every bit as good as I remembered. A few weeks ago I came across this recipe for a flourless chocolate cake, and I made it for an end-of-the-(academic) year going-away party for our interns last week. It is very rich and dense - just the way I like my cake! This may not be the cake for everyone, but I've never been a huge fan of traditional cake. For me, the darker the chocolate the better, and I prefer my cake to be more like a torte. This recipe fit the bill. Apparently the name comes from the idea that you'd have to be an idiot to screw it up. It has only 4 ingredients. I used a good chocolate from Trader Joes. I found it was best served with whipped cream, or something similar to balance the richness just a bit. This will totally be my go-to chocolate cake from now on.
10 ounces (290 gr) ScharffenBerger bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 gr) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup (200 gr) sugar
Preheat the oven to 350F (175 C).
1. Butter a 9-inch (23 cm) springform pan and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
Bake for 1 hour and 15 minutes.
You'll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.
Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days.
Comments
A couple notes, from what I observed, and what he said after making it.
The foil goes on the OUTSIDE of the spring form pan. I know it says that, I'm just reiterating it.
Also, you're combining all those cold eggs with hot melted chocolate and better. If you don't know how to temper, I'd look it up before you attempt this. Otherwise you're going to get scrambled chocolate eggs, which are not yummy. (thankfully, Ernie knew how to temper)
We're going to try this in other containers besides the springform pan. Individual ramekins, maybe? I'm sure you have to adjust cooking time, but it'd make for a pretty presentation.