Easy Chocolate Cake
Nonstick cooking spray
6-1/2 oz. unsweetened chocolate, chopped
6 oz. bittersweet or semisweet chocolate, chopped
1-1/2 c. sugar
1/2 c. plus 2 tbsp water
3/4 c. (1-1/2 sticks) unsalted butter, cut into 1-inch cubes. softened
6 large eggs
Unsweetened cocoa powder
Preheat oven to dg350. Tightly wrap outside of 10-inch springform pan
with three sheets of heavy-duty foil. Line bottom of pan with
parchment paper. Spray inside of pan with nonstick spray.
Combine both chocolates in large metal bowl. Set over saucepan of
simmering water and stir, just until melted. Remove from over water.
Bring 1 cup sugar and 1/2 cup plus 2 tablespoons water to boil in
saucepan over medium high heat, stirring until sugar dissolves and
syrup forms. Gradually whisk hot syrup into melted chocolate. Mixture
may look curdled. Add butter, whisk to blend.
Using electric mixer, beat eggs and 1/2 cup sugar in bowl to blend
well, about 2 minutes. Using rubber spatula, gently fold egg mixture
into warm chocolate mixture. Transfer batter to prepared pan. Batter
will come halfway up sides. Place cake pan into large roasting pan.
Pour enough water in roasting pan to come one inch up side of cake
pan. Bake cake until tester inserted in center comes out with moist
crumbs attached--about 50 minutes. Remove cake pan from water. Remove
foil. Cool completely on rack. Cut around cake sides to loosen. Remove
pan sides. Transfer cake to platter. Dust with cocoa powder and serve.
Yield 12 servings.
Fudge Frosting:
1/3 c. butter or margarine
1/3 c. unsweetened cocoa
2-2/3 c. confectioners' sugar
1/3 c. milk
1 tsp vanilla
In saucepan over low heat melt butter. Add cocoa, stirring constantly
until smooth and slightly thickened. Remove from heat. Pour in small
mixer bowl. Cool completely. Add confectioners' sugar, alternately
with milk and vanilla, beating to spreading consistency.
Makes about 2 cups frosting.
Sherri
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