My friend Mary Frances from LOVE the Secret Ingredient has shared this wonderful recipe for Silky Chocolate Cake. Seriously now, when you read that recipe name didn’t you want to taste it? All I could think of was silky? cake? I’m in!
I’ve been following Mary Frances’ blog for a long time now and her recipes are always “doable” if that makes any sense. We’ve all read recipes on blogs where you have to stand on one foot and stir with your pinky while whistling Dixie but you won’t get that with recipes from lovethesecretingredient.net. Your result usually looks just like her photos. (usually because it’s not her fault if you trip while taking something out of the oven and it falls on the floor.)
I looked at the photo of the cut slice above and wanted to taste that mousse-like cake and now I must go to the kitchen and make one. Enjoy! Without any further palaver, here’s Mary Frances!
This is a great recipe for keeping the LOVE going after Valentine’s Day. I have been making this cake for nearly 20 years now and it is a true winner, dare I say orgasmic – full of rich chocolate and butter. You can just sink into it.
Every time I make this cake for a dinner party, guests always either pick at the crumbs on the serving plate or ask for seconds. It is rich, rich, rich and totally yummy. And it’s easy to make. Enjoy!
- 2 sticks plus 2 tbs. (9 ounces) unsalted butter, cut into tablespoons
- 1 cup granulated sugar
- ½ cup water
- ½ pound bittersweet chocolate, coarsely chopped (I use Scharffen Berger)
- ½ cup all-purpose flour
- 3 large eggs, beaten
- Confectioners’ sugar, for dusting
- Extra butter to butter the pan
- Preheat the oven to 350°. Wrap the outside of an 8 or 9 -by-3-inch round springform pan in heavy-duty foil, then generously butter the inside of the pan. Set the springform in a roasting pan.
- 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 and all the chocolate is melted; let cool.
- In a medium bowl, whisk the flour with the eggs until blended. Add the chocolate mixture to the egg mixture and whisk until smooth. Pour the batter into the prepared springform pan. Pour enough hot (not boiling, but hot) water into the roasting pan to reach one-third of the way up the side of the springform. Bake the cake for about 1 hour and 10 minutes, or until the top is crusty and a cake tester inserted in the center comes out with a few moist crumbs attached. Let the cake cool in the springform on a rack for 20 minutes. Then remove the foil and the side of the pan and let the cake cool completely. Dust the cake with confectioners’ sugar just before serving.
- Serve with lightly sweetened whipped cream with some vanilla. A few fresh raspberries are also a nice addition.
My immense thanks to Mary Frances for sharing this delicious cake with us!