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You really must read the entry in Nigella Lawson's, How To Be A Domestic Goddess, Baking And The Art of Comfort Cooking. Furthermore, you must follow the instructions and use your best bittersweet chocolate.
recipes follows
1 cup soft unsalted butter
1 2/3 cups dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
4 ounces best bittersweet chocolate, melted
1 1/3 cups all purpose flour
1 teaspoon baking soda
1 cup plus 2 tablespoons boiling water
9X5 inch loaf pan
preheat the oven to 375 put in a baking sheet in case of sticky drips
later, and grease and line the loaf pan.
(I just used flour since I didn't have any parchment paper). The lining is
important as this is a very damp cake: use parchment or one of those loaf
pan shaped liners.
Cream the butter and sugar, either with a wooden spoon or with an electric
hand help mixer, then add the eggs and vanilla, beating in well. Next fold
in the melted and now slightly cooled chocolate, taking care to blend well
but being careful not to overbeat. You want the ingredients combined: you
don't want a light airy mass. Then gently add the flour, to which you've
added the baking soda, alternately spoon by spoon, with the boiling water
until you have a smooth and fairly liquid batter. Pour into the lined loaf
pan, and bake for 30 minutes. Turn the oven down to 325 and continue to
cook for another 15 minutes. The cake will still be a bit squidgey inside,
so an inserted cake tester or skewer won't come out completely clean.
Place the loaf pan on a rack, and leave to get completely cold before
turning it out. Don't worry if it sinks in the middle: indeed, it will do
so because it's suck a dense damp cake.
Makes 8-10 slices
Posted by karine on October 04, 2002 | TrackBackI am thinking about trying this tonight. what do you think about serving it with fresh whipped cream and strawberries?
Posted by: heather on October 5, 2002 11:10 AMSounds good to me. Strawberries or raspberries would be good. Are you going to whip your own cream or stuff from a can? The reason I ask is a less sweet whipped cream would probably be good.
Posted by: karine on October 5, 2002 11:42 AMok, ew. I tried it, and it turned out horribly. Weirdly nutty and mocha-ey but in a bad way. and way way too wet, even though i let it bake an extra 10 minutes on low heat.
I think it's my flour. That's all i can think of in the recipe that might have caused it to taste like that.
oh well.
Posted by: heather on October 6, 2002 1:37 AMI made the cake again, and it was awesome, it isn't the most handsome looking cake. It sinks in the middle, and has a light fluffy outside, with a pudding like center.
Posted by: karine on October 9, 2002 2:53 PMI made this cake yesterday and we ate it today... Absolutelly everything I would ever want in a chocolate cake is in this one.
Karine is right about reading the entry, I am presently reading the book like I would a novel, very well written.
my sister and i tried baking this cake together over ther summer - she had borrowed the cookbook from a friend and wanted to try making something rich but not too sweet. this isn't the prettiest looking cake but once it's cut you can see the moist delicious center. perfect if you want to fatten up some guests and impress them with your cooking skills. very easy to make.
Posted by: margaret on February 29, 2004 11:07 PMThird time I have done this Mmmmmmmmm, for those of you who like a good looking cake take advantage of the deep crevice down the center when cooked and completly, simply fill it with Mascaponi cheese and top with rasberrys, bit of coco or icing sugar on top...................it's to die for!!!!
Posted by: Jackie on September 9, 2005 12:02 PM