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madbakerThis week's Resolution Recipe: Vive La Tarte Chocolate Cake.
12 oz dark chocolate
3 sticks unsalted butter
1 cup sugar
6 eggses
1 1/2 cups pastry flour
flaky sea salt
Spray and line a 9” round cake pan with parchment. Place the chocolate and butter in a double boiler over simmering water and stir until melted and combined.
Transfer the chocolate to a stand mixer bowl fitted with the whisk. Add the sugar and mix on high until incorporated, about 1 minute. Slowly add the eggses one at a time and mix until smooth and shiny, about 2 minutes. Add the flour and continue mixing until well combined; do not overmix.
Transfer half of the batter to the pan and sprinkle with the salt. Add the remaining batter and bake at 350º for 18-20 minutes, until some cracks appear at the edge and the middle is slightly jiggly. Cool completely before serving.
What worked: An excellent rich dark chocolate cake. (Which it bloody well should have been, with three sticks of butter and six eggses.)
It was pretty with some powdered sugar sifted over the top and berries around the edge.
What didn't: I overlooked the salt in the middle in the directions, so I forgot to add it entirely. The cake looked too wet after 20 minutes at 325, so I gave it 2x5 minutes more. That was a bit too much as the edges were slightly dry (5 minutes might have been enough).
Will I make it again? Probably.
12 oz dark chocolate
3 sticks unsalted butter
1 cup sugar
6 eggses
1 1/2 cups pastry flour
flaky sea salt
Spray and line a 9” round cake pan with parchment. Place the chocolate and butter in a double boiler over simmering water and stir until melted and combined.
Transfer the chocolate to a stand mixer bowl fitted with the whisk. Add the sugar and mix on high until incorporated, about 1 minute. Slowly add the eggses one at a time and mix until smooth and shiny, about 2 minutes. Add the flour and continue mixing until well combined; do not overmix.
Transfer half of the batter to the pan and sprinkle with the salt. Add the remaining batter and bake at 350º for 18-20 minutes, until some cracks appear at the edge and the middle is slightly jiggly. Cool completely before serving.
What worked: An excellent rich dark chocolate cake. (Which it bloody well should have been, with three sticks of butter and six eggses.)
It was pretty with some powdered sugar sifted over the top and berries around the edge.
What didn't: I overlooked the salt in the middle in the directions, so I forgot to add it entirely. The cake looked too wet after 20 minutes at 325, so I gave it 2x5 minutes more. That was a bit too much as the edges were slightly dry (5 minutes might have been enough).
Will I make it again? Probably.
