Monday, September 8, 2008

__________ Cake

So I found this recipe for a cake online called Idiot Cake by Dave Lebovitz. I was intrigued by the name so I checked it out. A 4 ingredient cake? Sounds like it must be so easy even an Id... could make it right? I think that's why it's named that, but I don't think you can say even an id... could make it when you have to use a double boiler, spring form pan & cook it in a steam bath. So until I find a better name for it I think I will just call it The Cake Without A Name. Matt thinks I should name it a school he doesn't like or a sports team he doesn't like. I won't name them because you know what they say if you don't have anything nice to say. My friend Heather thinks maybe the name means you're an id... if you take the time required & steps required to make it. Any other thoughts?

I will tell you it was pretty easy to make & it only has 4 ingredients which is nice & if you're craving something rich & chocolately this will hit the spot! It's super super creamy & decadent. It's like a super super moist brownie/cake-like fudge/mousse. It's hard to describe other than just saying yum yum!

Chocolate idiot cake

10 ounces (290 gr) ScharffenBerger bittersweet or semisweet chocolate, coarsely chopped

7 ounces (200 gr) butter, salted or unsalted, cut into pieces

5 large eggs, at room temperature

1 cup (200 gr) sugar

Preheat the oven to 350F (175 C).

1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
Bake for 1 hour and 15 minutes.
You'll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.

No comments: