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February 11, 2005
Recipe Swap
Recently a lovely little chain come my way ensuring new tastey eats from aaround the globe. I have so far received the following:
2. Baked Chocolate Cake
Serves 6 to 8
12 1/2 tablespoons unsalted butter, plus more for buttering the pan
1/3 cup flour, plus flour for dusting the pan
5 1/4 oz. good-quality European semisweet or bittersweet chocolate
3 eggs
3/4 cup sugar
Preheat over to 375 degrees F. Butter and flour an 8 inch square or 9 inch round baking pan.
Combine butter and chocolate in the top of a double boiler. Place over gently simmering water and whish until melted and smooth.
In the work bowl of a standing mixer fitted with the whisk attachment, beat eggs and sugar until frothy. Add flour and mix until well combined.
Fold one-third of the chocolate into the egg mixture, using a large rubber spatula, then fold in the remaining chocolate just until incorporated. Take care not to overmix.
Pour batter into the prepared pan, and bake in over until a knife, when inserted, comes out clean, 35-40 minutes.
Invert onto a rack and let cool to room temperature before serving. Serve with creme fraiche or whipped cream and a few fresh berries.
Posted by talia at February 11, 2005 9:27 AM