I mean come on. Tell me you don't want to eat that.
If you said no then you must not care for chocolate, and if that is truly the case, I do not understand your ways.
This is (or sadly past-tense, was) the third and final cake for Leah's Birthday Extravaganza, and it comes with quite a reputation. You might have seen it on Orangette, where it served as her official wedding cake. Since that posting, it's praises have been sung on numerous other blogs. I needed to see what all the fuss was about. Also, who wouldn't want to add another chocolate cake to their repertoire of recipes? I happen to be on the perpetual search for the ultimate chocolate cake. If you have some suggestions, send 'em on!
This is an almost flourless cake. Extremely dense and rich. A great deal depends upon the quality of chocolate you use. Now is not the time to skimp. After making it myself, I suggest adjusting the amount of sugar to less than originally called for, especially if you're using a good quality chocolate. Another attractive feature is the seriously short list of ingredients and a relatively short cooking time. It's pretty difficult to go wrong with this recipe.
All I know is that all plates and forks of those in attendance were scraped clean, and that's really the best kind of recommendation for any cake.
Pictures courtesy of the always dashing and delightful Brian.
WHM Cake & Brown Butter Raspberry Tart
The Winning Hearts and Mind Cake (or: The Orangette Wedding Cake)
Adapted from Orangette
(note: since making this cake the first time, I've reduced the amount of sugar. I found the first cake to be too sweet for my taste, as I like the taste of the chocolate to be the main focus. The original amount of sugar is 1 1/3 cup)
7 ounces bittersweet chocolate (don't skimp on this ingredient, buy the very best chocolate you can find. I happen to like Sharffenberger)
7 ounces unsalted European-style butter cut into ½-inch cubes
1 cup granulated sugar
5 large eggs
1 tbsp unbleached all-purpose flour
Preheat the oven to 375 degrees. Put buttered parchment at the bottom of a 9 inch cake pan. Finely chop the chocolate and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition, and finally, add the flour. The batter should be smooth, dark, and silky.
Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. The center of the cake should jiggle just a bit. Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.Serve in wedges at room temperature with whipped cream or creme fraiche.