Elodie's Chocolate Cake (from Bon Apetit Magazine)

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Yield: Serves 10





10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1 cup (2 sticks) unsalted butter, cut into small pieces

5 large eggs

1 1/4 cups sugar



5 tablespoons all purpose flour

1 1/2 teaspoons baking powder



Powdered sugar





Preheat oven to 325°F. Butter and flour 10-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and 1 1/4 cups sugar in large bowl until well blended and beginning to thicken. Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate mixture. Transfer batter to prepared pan.



Bake cake 20 minutes. Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer. Uncover cake; cool in pan on rack (cake will fall as it cools). (Can be made 1 day ahead. Cover; let stand at room temperature.)



Cut around pan sides to loosen cake. Release pan sides. Sift powdered sugar over cake; cut into wedges.

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[deleted account]

I got this recipe in 1995 when it first appeared in Bon Appetit Magazine and I've been making it ever since. It's a no fail, super rich, delicious, and very easy chocolate cake. Just make sure you have the correct sized spring form pan. There's a lot you can do with this cake if you use your imagination, like make it into a turtle cake, or a cheesecake brownie cake, or an orange or raspberry glazed cake. VERY yummy.

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