1 lb (16 oz.) bittersweet
-chocolate–best brand you
-can afford/find
1 c Unsalted butter
6 lg Eggs
Pan(s): One 8″ springform pan at least 2 1/2 inches high, buttered & bottom
lined w/buttered parchment or wax paper; outside of pan wrapped w/a double
layer of heavy duty foil to prevent seepage. One 10″ cake pan or roasting
pan to serve as a water bath.
Finished height:1 1/2 inches
Storage: 2 weeks refrigerated. Do not freeze because freezing changes the
texture.
Directions: Preheat oven to 425 degrees F. In a large metal bowl set over a
pan of hot, not simmering, water (the bottom of the bowl should not touch
the surface of the water) combien the chocolate and butter and let stand,
stirring occasionally, until smooth and melted. (the mixture can be melted
by microwave on high power, stirring every 15 seconds. Remove when there
are still a few lumps of chocolate and stir until fully melted.) In a large
bowl set over a pan of simmering water heat the eggs, stirring constantly
to prevent curdling, until just warm to the touch. Remove from the heat and
beat, using the whisk beater, until triple in volume and spft peaks form
when the beater is raised, about 5 minutes. (To insure maximum volume when
using a hand mixer, beat the eggs over the simmering water until they are
hot to the touch, about 5 minutes. Remove from the heat and beat until
cool.) Using a large wire whisk or rubber spatula, fold 1/2 the eggs into
the chocolate mixture until almost incorporated. Fold in the remaining eggs
until just blended and no streaks remain. Finish by using a rubber spatula
to ensure that the heavier mixture a the bottom is incorporated. Scrap into
the prepared pan and smooth with the spatula. Set the pan in the larger pan
and surround it with 1 inch very hot water. Bake 5 minutes. Cover loosely
w/a peice of buttered foil and bake 10 minutes. (the cake will look soft,
but this is how is should be.) Let cake cool on a rack 45 minutes. Cover
w/plastic wrap and refrigerate until very firm, about 3 hours.
To Unmold: Have ready a serving plate and a flat plate at leasr 8″ in
diameter, covered w/plastic wrap. Wipe the sides of the pan w/a hot,damp
towel. Run a thin metal spatula around the sides of the cake and release
the sides of the springform pan. Place the plastic-wrapped plate on top and
invert. Wipe the bottom of the pan w/a hot, damp towel. Remove the bottom
of the pan and the parchment. Reinvert to the serving plate.
Tips: If you have an oven w/a pilot light, it can save you a lot of time.
The night before baking, place the chocolate and the butter in the oven
along with the eggs still in their shells in another mixing bowl. The next
morning the chocolate and the butter will be fully melted and the eggs the
perfect temperature. Stir the chocolate and the butter until smooth and be
sure to remove it from the oven before preheating the oven. An 8- by 2-inch
solid cake pan can be used instead of a springform pan. To unmold, run a
thin spatula around the sides, place the pan on a heated burner for 10 to
20 seconds, moving it back and forth, and then invert. If the cake does not
release, return it to the hot burner for a few more seconds.
Serving: Room temperature. Cut into thin wedges with a sharp knife that has
been dipped into hot water. Serves 16 (from the Cake Bible by Rose Levy
Beranbaum)
Yields
1 Servings