This was invented by chef Narsai David, in Berkeley, California, and while close to the original, I bumped up the ingredient amounts a bit, so we can use a standard 9-inch pan. Also, he doesn’t use cayenne. By the way, if you don’t use the same chocolate I did (milk, white, etc.), I can’t tell you what will happen, because I don’t know.
I dusted the buttered pan with flour, because that’s how Mr. David does it, but my sources in the pastry world tell me that cocoa may be a better choice, since it won’t leave a light film. Doesn’t bother me, but I have to write something for these posts.
Be careful not to overcook this. It goes for a relatively short time in a hot oven, so while mine took about 14 minutes, you should start checking around 13. The top will be just barely set, with a jiggle below the surface. If it’s really soupy, then leave it another minute and check again.
This is best served very cold. It’s easier to cut, and I enjoy the texture more than at room temp. As I mentioned, stay tuned for the raspberry sauce video, which I’ll post on Friday. That will give you plenty of time to practice both for Valentine’s Day. I hope you give this a try soon. Enjoy!
Ingredients for one 9-inch cake pan (this is extremely rich cake, so you can easily get 12 to 16 servings):
18 ounces semi-sweet chocolate (62% cacao)
10 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon sugar
1 tablespoon plus 1 teaspoon flour
5 large eggs, room temp, or slightly warm for best results
tiny pinch of cayenne and salt
- serve with ice-cold fresh raspberry sauce
* Bake at 425 F. for probably 12-15 minutes depending on the oven, until just barely set, with a jiggle below the surface. The cake will firm up as it cools.
TIP: If you want to remove your cake from the pan for presentation, just set it in a pan of hot water for a minute, and it will pop right out.
TIP: If you want to remove your cake from the pan for presentation, just set it in a pan of hot water for a minute, and it will pop right out.
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