top of page

Magical Chocolate Cake

(by Viv Jones)


2 oz. water

3 oz. sugar

pinch of salt

8 oz. dark chocolate

4 oz. (1 stick) unsalted butter, at room temperature

3 eggs

1 oz. brewed espresso


Preheat oven to 350 F. and prepare a 9-in. square baking pan with cooking spray/oil

and parchment.

Prepare a second pan with water that comes about halfway up the sides of your

cake pan.

Combine water, sugar, and salt in a pot over medium heat until the sugar has melted.

Melt chocolate over simmering water in a double boiler or in microwave in short bursts.

Transfer melted chocolate to the bowl of a mixer and beat in butter.

Add sugar syrup to the bowl, then add espresso and eggs one at a

time until just mixed

Pour batter into prepared pan and place into the water bath on the upper rack of the

oven.

Bake for approximately 30 minutes, testing with a toothpick until it comes out clean.

(I find leaving it a bit more moist makes it more delicious.)


(Read Magical Chocolate Cake, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Yorumlar


bottom of page