(c) Mary Frances / LOVE - the secret ingredient

La recette du jeudi : Silky Chocolate Cake (English version)

This week, Mary Frances, author of blog LOVE – the secret ingredient shares with us her favorite chocolate recipe, ideal for a Valentine’s Dinner dessert : Silky Chocolate Cake…

“We have this wonderful big lovefest coming up – Valentine’s Day ! A terrific holiday in my book! We consider it our holiday, here at LOVE – the secret ingredient ! I’m not sure if you’ll have time to make this on the day, but no matter. Keep the holiday going and make it on the weekend. I have been making this cake for nearly 20 years now and it is a true winner. It is orgasmic – full of rich chocolate and butter – you can just sink into it and if you died, it wouldn’t be bad. Every time I make this cake for a dinner party, guests always either pick at the crumbs on the main plate or just want another piece. It is rich, rich, rich and totally yummy. And, it’s easy to make. Make it with LOVE and enjoy!”

Ingredients :

– 2 sticks plus 2 tablespoons (9 ounces) unsalted butter, cut into tablespoons
– 1 cup granulated sugar
– ½ pound high quality bittersweet chocolate, coarsely chopped
– ½ cup all-purpose flour
– 3 large eggs, beaten
– Confectioners’ sugar, for dusting

(c) Mary Frances / LOVE - the secret ingredient

Directions :

Preheat the oven to 350°. Wrap the outside of an 8 or 9-by-3-inch round springform pan in heavy-duty foil, then generously butter the inside of the pan. Set the springform in a roasting pan.

In a saucepan, combine the butter with the granulated sugar and water and bring to a boil over moderate heat, stirring. Remove from the heat. Add the chocolate and stir until smooth and all the chocolate is melted; let cool.

In a medium bowl, whisk the flour with the eggs until blended. Add the chocolate mixture to the egg mixture and whisk until smooth. Pour the batter into the prepared springform pan. Pour enough hot (not boiling, but hot) water into the roasting pan to reach one-third of the way up the side of the springform. Bake the cake for about 1 hour and 10 minutes, or until the top is crusty and a cake tester inserted in the center comes out with a few moist crumbs attached. Let the cake cool in the springform on a rack for 20 minutes. Then remove the foil and the side of the pan and let the cake cool completely. Dust the cake with confectioners’ sugar just before serving.

Serve with lightly sweetened whipped cream with some vanilla. A few fresh raspberries are also a nice addition.

Source and pictures : © Mary Frances from LOVE – the secret ingredient

C’est ici pour la version française.

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