Dark chocolate cake
Posted by jaynem on Nov 29, 2011 in Uncategorized |
- 3/4 c unsalted butter
- 8 oz chopped bittersweet or semisweet chocolate
- 1 oz chopped unsweetened chocolate
- 6 eggs
- 1/8 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 T cognac, rum or brewed double-strength coffee
- 6 T flour, sifted
- 2 T powdered sugar
Preheat oven to 350. Line bottom of a 9″ springform pan w/ parchment paper.
In small saucepan over medium-low heat, melt butter and chocolates. Remove from heat. In large bowl, use electric mixer on high speed, beat eggs and salt untl thick and pale in color. Gradually beat in granulated and brown sugar until the mixture is light and doubled in volume, appx 5 min. Beat in cognac. Using a rubber spatula, stir in the melted chocolate mixture and then the flour. Pour into the prepared pan.
Bake until top is set and a toothpick inserted into center comes out clean, 30-35 minutes. Let cool in the pan on wire rack for about 10 minutes. Remove the pan sides and let the cake cool to room temp, then dust with powdered sugar.