Heirloom Chocolate Cake
Heirloom Chocolate Cake: A rich, tender chocolate cake that should be refrigerated, then brought to room temperature before serving.
Ingredients
unsalted butter (cut into 12 pieces)
8 ounces (225 grams/2 sticks)
bittersweet chocolate (60% to 70% cocoa solids, cut into 1/4-inch (6-mm) pieces)
8 ounces (225 grams)
sugar
1 cup
large eggs
5
all-purpose flour (spoon flour into a dry-measure cup and level off)
1/2 cup
salt
Pinch
Instructions
1
Step 1
Set a rack in the upper third of the oven and preheat to 400°F (200°C).
2
Step 2
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.
3
Step 3
Whisk the sugar into the chocolate mixture. Add the eggs all at once and whisk until combined. Do not overmix. Whisk in the flour and salt.
4
Step 4
Pour the batter into the prepared pan and smooth the top. Bake the cake for 25 minutes.
5
Step 5
Cool the cake on a rack, then wrap and refrigerate it in the pan. (The cooled cake is too soft to serve without refrigeration.)
6
Step 6
Remove the cake from the refrigerator about 2 hours before serving to allow it to come to room temperature. Invert the cake onto a cardboard or rack. Invert a platter onto the bottom of the cake and invert the whole stack of cardboard or rack, cake, and platter. Lift off the cardboard or rack.
