Heirloom Chocolate Cake

Name: Heirloom Chocolate Cake
Yield: Makes one 9-inch (23-cm) cake, about 12 servings
Cuisine: United States
Ingredients: Pinch of salt; ½ cup all-purpose flour (spoon flour into a dry-measure cup and level off); 1 cup sugar; 8 ounces (225 grams) bittersweet (60% to 70% cocoa solids) chocolate, cut into ¼-inch (6-mm) pieces; 5 large eggs; 8 ounces (225 grams/2 sticks) unsalted butter, cut into 12 pieces

Preparation info

Makes one 9 inch 23 cm cake, about
12
servings

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

My friend Loretta Keller, chef/owner of the popular San Francisco restaurant Coco 500, recently shared this recipe for an over-the-top rich chocolate cake. Loretta serves the cake with a little whipped cream.

Ingredients

8 ounces (225 grams/2 sticks) unsalted butter, cut into 12 pieces
8

Americas
United States
Pastry
Vegetarian

Method

Set a rack in the upper third of the oven and preheat to 400°F (200°C).
Bring a saucepan of water to a boil. Place the butter in a heatproof mixing bowl and place over the simmering water. Stir occasionally until melted. Remove from the heat, add the chocolate, and whisk smooth.
Whisk the sugar into the chocolate mixture. Add the eggs all at once and