Remember that amazingly versatile strawberry sauce recipe I shared with you? Well here is a perfect pairing for it. Fresh and sweet meets rich and deep chocolate flavor. Can it get any better? And this is a perfect dish to make for company since a little slice goes a long way, so you can feed alot with this recipe. But then again, I’m sure you’ll find a way to eat through it without much help : )
I used a bittersweet chocolate and the flavor was really spectacular. We each savored a tiny slice and were very happy and satisfied. But I think it would still be quite good even if you only have semisweet chocolate chips on hand.
CHOCOLATE IDIOT CAKE
Recipe adapted very slightly from David Lebovitz
10 oz bittersweet or semisweet chocolate, chopped (about 1 1/2 cups)
7 oz butter (1 3/4 sticks)
5 large eggs, at room temp
1 cup sugar
Melt the chocolate and butter in the microwave at 50% power, stirring every minute or two until melted.
Stir until smooth.
Whisk the eggs and sugar together in a bowl.
Whisk the chocolate mixture in until smooth.
Butter a 9 inch springform pan and dust with cocoa powder.
Pour batter into pan.
Cover pan snugly with foil, then sit inside a larger roasting pan.
Add hot water to roasting pan to come up about halfway on the springform pan.
Bake at 350 degrees for about 1 hour 30 minutes.
(It’s done when it feels just set, like quivering chocolate pudding.)
Lift cake pan out and remove foil. Let cool completely on a cooling rack.
Serve in small wedges at room temperature with ice cream, whipped cream, or strawberry sauce.
Leftovers can be wrapped and chilled in the fridge for 3 to 5 days.
Ingredients
- 10 oz bittersweet or semisweet chocolate, chopped (about 1 1/2 cups)
- 7 oz butter (1 3/4 sticks)
- 5 large eggs, at room temp
- 1 cup sugar
Instructions
- Melt the chocolate and butter in the microwave at 50% power, stirring every minute or two until melted.
- Stir until smooth.
- Whisk the eggs and sugar together in a bowl.
- Whisk the chocolate mixture in until smooth.
- Butter a 9 inch springform pan and dust with cocoa powder.
- Pour batter into pan.
- Cover pan snugly with foil, then sit inside a larger roasting pan.
- Add hot water to roasting pan to come up about halfway on the springform pan.
- Bake at 350 degrees for about 1 hour 30 minutes.
- (It’s done when it feels just set, like quivering chocolate pudding.)
- Lift cake pan out and remove foil. Let cool completely on a cooling rack.
- Serve in small wedges at room temperature with ice cream, whipped cream, or strawberry sauce.
- Leftovers can be wrapped and chilled in the fridge for 3 to 5 days.
