8 oz Semi-Sweet Chocolate, 3/4 c Unsalted Butter Cut Up
-Coarsely Chopped (8 9 lg Eggs, At Room Temperature
-Squares) 1 1/2 c Sugar
6 oz Unsweetened Chocolate, 1 ts Vanilla Extract
-Coarsley Chopped (6 2 tb Unbleached All Purpose Flour
-Squares) Confectioners’ Sugar
Yield: 16 Servings
NOTE: This very densed chocolate cake is named after the famous
California fault becaus it forms big cracks as it bakes and cools.
Adjust the oven rack to the lower third of the oven. Prehat the oven
to 350 degrees F. Butter and flour a 10-inch springform pan.
Heat the chocolates and butter in a double boiler over simmering
water, stirring frequently, until melted. Remove from the heat and
cool to room temperature, stirring occasionally. about 25 minutes.
Beat the eggs in a large mixer bowl until frothy. Gradually add the
sugar and beat until mixture becomes thick and lemon-colored and
ribbon forms when the beaters are lifted, about 10 minutes. Add the
vanilla. Gradually add the chocolate mixture and beat well. Fold in
the flour and pour the batter into the prepared pan.
Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool
completely in the pan on a wire rack, then wrap and refrigerate
overnight. Let stand at room temperature for 1 hour before serving.
Remove the sides of the pan and place on a serving plate. Sprinkle
the top with confectioners’ sugar. For best results, cut the cake
with a knife dipped in warm water, wiping off the knife between cuts.
Each Serving Contains:
CAL PRO FAT CARB SODIUM CHOL ** 320 5 G 22 G 31 G 37
Mg 143 Mg
From The Ladies Home Journal April 1991
Yields
6 servings