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Creamy Chocolate Cake Recipe

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This recipe for Creamy Chocolate Cake, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Privot
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks of butter, cut into 16 pieces
8 oz bittersweet chocolate, finely chopped
3/4 c sugar
4 large eggs, room temperature
1/4 c all purpose flour

Whipped cream or vanilla ice cream for topping.

Directions:
Directions:
300 oven.

Butter an 8" square pan and line with aluminum foil.

Melt butter, chocolate and sugar in a medium heavy saucepan over medium-low heat, stirring almost constantly until well blended. Remove from heat and let stand 3 minutes.

One by one, whisk in the eggs. Sift the flour over and stir it in as well. Rap the saucepan on the counter to deflate any air bubbles and pour the batter into the prepared pan.

Put the baking pan inside a larger pan and fill with enough hot water to come halfway up the sides of the baking pan.

Bake 35-40 minutes, or until the cake is set on top and a knife inserted in the center comes out streaky but not wet. Lift the baking pan out of the water bath and place on wire rack to cool to room temperature.

Chill cake at least 1 hour before unmolding.

When cake is cold, gently turn it onto a serving platter, lift off the pan, and carefully remove the foil. This cake is meant to be served upside down.

It can be served cold or at room temperature with whipped cream or vanilla ice cream if desired.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
10 minutes, plus baking

 

 

 

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