i have a recipe for a flourless chocolate cake, found years ago in a ny times sunday magazine, that is unbelievably good. if baked with all the best ingredients, it costs $40 to make and serves 20 generously, weighing in at over 2 lbs.
i rarely make it. and now there’s a good chance that i never will again…
because i’ve found a new chocolate cake. and it’s the one for me. as in forever.
except for one thing. and it’s a very funny thing. you see, the recipe calls for 6 tablespoons of butter. and i don’t know how it happened, but i used 16. yes dear readers, the entire package of plugra butter went into my cake. as in more than double the called for amount. hee.
i keep wondering how i slipped up. granted, it was the 5th recipe i’d made that day. so maybe i was tired – or perhaps even momentarily distracted. but somehow, regardless of the miscalculation it was ‘screaming crazy’ good. it was ‘call each other on the phone and talk about it the next day’ good. but now i’m thinking that this particular incarnation of my new favorite chocolate cake has sadly fallen into the ‘once a year only’ good category…
on the upside, at least now i have learned that 1 T butter = 1/2 an ounce…
new bittersweet chocolate cake
adapted from alice medrich’s pure dessert
8 oz 70% bittersweet chocolate
6 tablespoons unsalted butter (i used 16, as in 8 oz. – hee)
3 large eggs
1 cup sugar
scant 1/4 t salt
1 t vanilla extract
1/3 cup plus 1 T (1.2 ounces) all purpose flour
whole nutmeg for grating
position a rack in the lower third of the oven and preheat to 350. line the bottom and sides of a 9" round baking pan with foil
place the chocolate and butter in a double boiler that is barely simmering and melt until smooth. stir frequently. when quite warm, set aside.
in a medium bowl, beat the eggs, sugar, salt and vanilla with a hand-held mixer on high speed until the eggs are thick and light colored about 2 minutes. whisk in the warm chocolate and then fold in the flour.
scrape the batter into the lined pan and spread evenly. bake until a toothpick inserted in the center comes out clean, about 25 minutes. cool on a wire rack.
invert the cake onto a rack and peel off the foil. turn right side up on a cutting board. while still warm, grate liberally with the nutmeg.
there is something about a 9" round, single layer, simply adorned cake that appeals to my inner aesthetic. it feels elegant to me. and so although medrich offers this cake recipe as her "new bittersweet brownies", made in an 8" square, only suggesting as an afterthought the round pan with the grated spice, i for one, could not imagine serving it any other way…
the question is, when i make it again, i wonder how much butter i’ll use?
*authors note – i posted once again on thursday night smackdown while michelle is on a short hiatus. please click on over and read about my foray into ‘cheater bbq’.