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.
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 slicesPosted by karine on October 04, 2002 | TrackBack