We were invited to a dinner party in December, and I made this amazing chocolate cake as my contribution to the evening. I was reminded by a very dear new friend today that I had neglected to add the recipe to the blog.
This is an incredible dessert. Make it. Enjoy it. Love it.
You need:
1 c. unsalted butter (save wrapper to grease pan)
1 lb bittersweet chocolate, coarsely chopped
¼ cup chocolate, hazelnut, or coffee liqueur
1½ tsp vanilla extract
7 eggs (at room temperature)
1 cup granulated sugar
Confectioners' sugar
Fresh raspberries (optional)
Preheat oven to 350°F. Butter a 9-inch deep-sided springform pan, line with parchment paper, and butter the parchment. In
a large saucepan, simmer chocolate, unsalted butter, and liqueur. When
mixture is melted and smooth, stir in vanilla extract. Set aside to
cool. Beat eggs with granulated sugar on medium for 5
minutes or until fluffy. Gradually add eggs to chocolate mixture. Spoon
batter into pan. Bake cake for about 1 hour or until a
toothpick inserted into center comes out with a few crumbs attached.
Cool for 1 hour in pan, then loosen springform and remove. When cool, sprinkle cake with confectioners' sugar. and top with fresh raspberries (if desired). Store in refrigerator.
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