Father and Son Chocolate Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 pound unsalted butter,
12 oz. bittersweet chocolate (Ghirardelli) or other good bitter sweet chocolate,
4 oz. Unsweetened chocolate,
4 oz. semi-sweet chocolate,
8 large eggs,
1 cup plus 2 tbsp. sugar,
2 tbsp. espresso powder dissolved in 1 cup boiling water
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Directions: |
Directions:Leave eggs and butter out overnight to be sure the egga are at room tempature. bring water to a boil, measure 1 cup and dissolve t tbsp. expresso powder. Allow to cool a bit. Grease and flour 8''-12'' or 2/ 6"-7" springform pan. Line bottom of pan with a cut circle of parchment. Spary outside of pan well and place on a piece of heavy aluminum foil, fold foil up the side of the pan to protect mixture that seeps out. Preheat oven to 350º. Melt butter and chocolate together in a heavy pan-do it slowly on low, so as not to burn! In bowl with an electric mixer with the padle attachment beat the eggs and sugar on med.-high speed for 5 minutes. Do not over beat, eggs will be creamy yellow and frothy. With mixer running add espresso and blend well. If espresso is still hot you will need to temper the eggs by adding a little bit at a time, otherwise you may end up with scrambled eggs. Add the melted chocolate mixture and blend well. Pour batter into the prepared pan and bake for 55 minutes. The cake will crack around the rim and sometimes it can take longer, depending on your oven. You do not want the cake to still cove when shaken. Remove from the oven and allow to cool on a wire rack. Wrap in saran wray and refrigerate up to a month or freeze. Allow to come to room tempature and top with freshly whipped cream. |
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