My F&W
quick save (...)

Silky Chocolate Cake

  • SERVINGS: 8
  • MAKE-AHEAD

Before the vogue for molten chocolate cakes, these desserts were cooked all the way through yet remained silky.

Plus: More Dessert Recipes and Tips

  1. 2 sticks plus 2 tablespoons (9 ounces) unsalted butter, cut into tablespoons
  2. 1 cup granulated sugar
  3. 1/2 cup water
  4. 1/2 pound bittersweet chocolate, coarsely chopped
  5. 1/2 cup all-purpose flour
  6. 3 large eggs, beaten
  7. Confectioners' sugar, for dusting
  1. Preheat the oven to 350°. Wrap the outside of an 8-by-3-inch round springform pan in heavy-duty foil, then generously butter the inside of the pan. Set the springform in a small roasting pan.
  2. In a saucepan, combine the butter with the granulated sugar and water and bring to a boil over moderate heat, stirring. Remove from the heat. Add the chocolate and stir until smooth; let cool.
  3. In a medium bowl, whisk the flour with the eggs until blended. Add to the chocolate batter and whisk until smooth. Pour the batter into the prepared springform pan. Pour enough hot water into the roasting pan to reach halfway up the side of the springform. Bake the cake in the oven for about 1 hour and 15 minutes, or until the top is crusty and a cake tester inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool in the springform on a rack for 20 minutes. Remove the foil and the side of the pan and let the cake cool completely. Dust the cake with confectioners' sugar just before serving.
Make Ahead The cake can be prepared 6 hours ahead.

Suggested Pairing

A sweet red wine with intense ripe plum and raisin flavors, from Maury or Banyuls in the south of France, best complements the rich chocolate flavor and smooth texture of this cake.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.