ELODIE'S CHOCOLATE CAKE

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Elodie's Chocolate Cake image

Provided by Karin Korvin

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Birthday     Bon Appétit     Santa Monica     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10

Number Of Ingredients 7

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

Steps:

  • 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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