Servings: eight to ten.
This mousse-like cake really does melt in your mouth. It can be baked up to a day before serving and stored lightly wrapped at room temperature. If you don’t have a 9×3-inch round cake pan, use a 9×2-inch pan (a standard size sold in supermarkets) and construct a parchment collar so the cake has room to rise. For this cake, it’s worth splurging on the best chocolate you can buy. We like Callebaut.
Stellar! The recipe calls for 11 ounces of semi-sweet chocolate, but I had (almost) 6 ounces of 70% cacao bittesweet Guittard baking bars and a bag of 60% bittersweet Ghirardelli baking chips, so combined those. The result was dark, moist, and rich, almost pudding-like. Together with the whipped cream, it made my dark-chocolate lover swoon. Another said it would be better with vanilla ice cream, but we didn't have any. It seemed to set at 45 minutes per the recipe, but I'd read comments about it falling, so I gave it another five minutes. It came out perfect, no fallen center.
Delicious and rich chocolate cake. Definitely worth to splurge on good chocolate! The recipe is a little complicated for your simple baking day, but it was written perfectly!
I added 1cup chopped mixed nuts to mine and we really enjoyed it. It seemed to lighten the richness of the chocolate slightly and added a complementary flavor.
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