This is the Williams-Sonoma recipe--right out of their cookbook called "Baking."
We made it tonight and it was DELICIOUS. We topped it with strawberries.
Ingredients:
10 oz bittersweet chocolate, chopped (I used chocolate chips...)
3/4 c. butter, cut into pieces
2 t. vanilla
5 large eggs
1 c. white sugar
1. Preheat oven to 350. Grease a 9" springform pan, and line the bottom with parchment paper. Grease the paper and dust with flour.
2. In a heavy saucepan over medium-low heat, combine chocolate and butter. Heat, stirring until mixture is smooth. Remove from the heat and let cool. Whisk in vanilla.
3. In a large bowl, combine the eggs and sugar. Using an electric mixer set on medium-high speed, beat until the mixture lightens in color and triples in volume, about six minutes. Pour the chocolate mixture over the egg mixture. Using a rubber spatula, gently fold them together. Pour and scrap the batter into prepared pan.
4. Bake until the top forms a crust and cracks and a toothpick inserted in the center come out with some wet batter attached, about 45 minutes. transfer to a wire wrack. Immediately run a knife around the pan sides to loosen the cake; it will fall in the center. Press down on the edges to even the top. Let cool.
5. Release the pan sides and remove them. Trim off any crumbly edges. Invert a flat plate over the cake and then invert them together. Lift off the pan bottom and peel off the parchment paper. Frost if desire.
6. Refrigerate about 1 hour. Serve cold or at room temperature.
We made it tonight and it was DELICIOUS. We topped it with strawberries.
Ingredients:
10 oz bittersweet chocolate, chopped (I used chocolate chips...)
3/4 c. butter, cut into pieces
2 t. vanilla
5 large eggs
1 c. white sugar
1. Preheat oven to 350. Grease a 9" springform pan, and line the bottom with parchment paper. Grease the paper and dust with flour.
2. In a heavy saucepan over medium-low heat, combine chocolate and butter. Heat, stirring until mixture is smooth. Remove from the heat and let cool. Whisk in vanilla.
3. In a large bowl, combine the eggs and sugar. Using an electric mixer set on medium-high speed, beat until the mixture lightens in color and triples in volume, about six minutes. Pour the chocolate mixture over the egg mixture. Using a rubber spatula, gently fold them together. Pour and scrap the batter into prepared pan.
4. Bake until the top forms a crust and cracks and a toothpick inserted in the center come out with some wet batter attached, about 45 minutes. transfer to a wire wrack. Immediately run a knife around the pan sides to loosen the cake; it will fall in the center. Press down on the edges to even the top. Let cool.
5. Release the pan sides and remove them. Trim off any crumbly edges. Invert a flat plate over the cake and then invert them together. Lift off the pan bottom and peel off the parchment paper. Frost if desire.
6. Refrigerate about 1 hour. Serve cold or at room temperature.
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