The following recipe is the last chocolate cake recipe you will ever need. It is super simple, both in terms of ingredients, time and effort required. And it's very good. Plus it is easy to gussy up with frosting, whipped cream, or a fruit sauce (raspberry sauce would be delish). It can also be eaten plain. I realized I should share this on kitchenplay after my friend asked for a simple but really good dessert for a dinner party.
And if you've ever made this cake (ahem, Sarah... ahem, Elizabeth), I want to hear your testimonials about it. Leave comments!!!
Elodie's Chocolate Cake
Bon Appetit, October 1995
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter, cut into small pieces
5 large eggs
1 1/4 cups sugar
5 tablespoons all purpose flour
1 1/2 teaspoons baking powder
Powdered sugar (optional)
Preheat oven to 325°F. Butter and flour 10-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and 1 1/4 cups sugar in large bowl until well blended and beginning to thicken. Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate mixture. Transfer batter to prepared pan.
Bake cake 20 minutes. Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer. Uncover cake; cool in pan on rack (cake will fall as it cools). (Can be made 1 day ahead. Cover; let stand at room temperature.)
Cut around pan sides to loosen cake. Release pan sides. Sift powdered sugar over cake; cut into wedges.
Coming up: Pumpkin Walnut Muffins and Cranberry Granola from The Metropolitan Bakery Cookbook