The other day, I reminisced at an old memory of eating at the Crowne Plaza Hotel with my family. I remember the seafood dinner, nouveau cooking to the core, but what really stood out was that CAKE. It was like eating a wall of chocolate.
I thought I'd make something so chocolately, it hurts. Well, there ya go.
Ingredients:
4 squares (1 oz each) Baker's semisweet chocolate
1/2 cup butter (1 stick)
3/4 cup sugar
1/2 cup unsweetened cocoa powder - dark variety is best.
3 eggs
1 teaspoon vanilla, and 1 tsp raspberry flavoring recommended.
Recipe:
1. Preheat the oven to 300° F (150° C).
2. Grease 8" pan, preferably round.
3. Melt chocolate and butter together and stir. Remove from heat when finished - don't burn the butter!
4. Add the sugar, the cocoa powder, and the extracts. Mix completely. Don't worry about "overmixing".
5. Bake the mixture in the greased pan for 30 minutes. When finished, a toothpick inserted and removed should bring back almost no cake.
6. When finally cool, flip it out onto a plate. I dust top with confectionary sugar. I used a strainer. Yeah, I'm hardcore.
Notes: If you want to double the recipe and make it twice as thick/tall, do so. I set the baking at 350 and let it cook. For almost twice as long. I couldn't believe I didn't burn it.
Reaction: 100% positive. 25% "I can't finish this it's too chocolatey!".
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