Elodie's Chocolate Cake
Yield
1 cakePrep
15 minCook
50 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
semi-sweet chocolate
bittersweet, chopped, null, null |
|
| 1 | cup |
butter, unsalted
cut into small pieces |
|
| 5 | large |
eggs
|
|
| 1 ¼ | cups |
sugar
|
|
| 5 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
semi-sweet chocolate
bittersweet, chopped, null, null |
|
| 237 | ml |
butter, unsalted
cut into small pieces |
|
| 5 | large |
eggs
|
|
| 296 | ml |
sugar
|
|
| 75 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Preheat oven to 325℉ (160℃).
Butter and flour 10-inch- diameter springform pan with 2¾ inch-high sides.
Stir in chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.
Beat eggs and 1¼ 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.
