This cake will be best if made a few days in advance
|6 oz. bittersweet chocolate
||1 stick of butter
|7 oz. unsweetened chocolate
|5 oz. water
||3 oz. sugar
|6 oz. sugar
Spray the inside of the 10" round cakepan, preferably with straight sides and nonstick spray. Place a round piece of parchment paper on the bottom of the pan and spray the paper. Set the pan aside.
Cut the chocolate into small pieces.
Melt the stick of butter.
Bring the water and 6 oz. of sugar to a boil.
Remove pan from the heat and add the chocolate. Stir until it is completely incorporated. Mix in the melted butter and place the mixture in a large bowl. Whip the eggs and the 3 oz. of sugar to the ribbon stage and very gently fold the egg batter into the melted chocolate. Pour the batter into the pan and bake in a 325º oven for 25 minutes.
(Note: This cake cannot be tested for readiness like a regular cake with a toothpick.)
The cake will rise like a souffle, from the sides first. The cake will be done when the center starts to rise and the top feels firm. Cool completely and refrigerate overnight.
To remove the cake from the pan, dip the pan in very hot water for 30 seconds and turn over on a flat platter or plate.
Chill for 15 minutes and peel the paper off the top of the cake.
To cut the cake use a knife dipped in hot water.
Raspberry or strawberry sauce goes well with this.