I made a raspberry sauce to go with it. It was so rich that I think we got more than 12 servings out of it. Everyone loved it!
Ingredients:
- 12 ouncesbittersweet chocolate, coarsely chopped (2 1/4 cups)
- 6 ounces(3/4 cup) unsalted butter, cut into six pieces; more for the pan
- 5 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon table salt
- 3/4 ounce(1/4 cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan
For the glaze:
- 4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
- 1 1/2 ounces(3 tablespoons) unsalted butter
Instructions:
Make the cake:
- Position a rack in the middle of the oven and heat the oven to 300 degrees F.
- Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder.
- Tap out any excess.
- Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.
- Remove the bowl from the water bath and set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 tablespoons water.
- Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 minutes.
- Reduce the mixer speed to low and gradually pour in the chocolate mixture.
- Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
- Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. Don't overcook.
- Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down with your fingertips until the layer is even.
- Run a small knife around the edge of the pan to loosen the cake.
- Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely.
- The cake may look cinched in around its sides, which is fine.
- Transfer to a cake plate. Cover and refrigerate the cake until it's very cold, at least 6 hours or overnight.
Glaze the cake:
- Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.
- Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge.
- Refrigerate the cake until the glaze is set, 20 to 40 minutes.
- Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 minutes.
- To serve, cut the cake into small, if not tiny, slices using a hot knife.
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