And this elegant cake is so rich that you'll need just a sliver to be satisfied. Especially when served with
Mini Chocolate Pizzas and
Chocolate-Peanut Butter Fondue !
- 8 ounces bittersweet chocolate (not unsweetened), chopped into small pieces
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups sugar
- 6 large eggs (whole), room temperature
- 1 cup unsweetened cocoa powder
- 30 marshmallows
variations
For a mocha twist, stir 2 Tablespoons of instant espresso into the melted chocolate and butter mixture.
step 1Place rack in the middle of the oven and preheat oven to 375 degrees F. Butter a 10-inch round springform pan. Line the bottom of the pan with a round piece of wax paper, and butter the paper.
step 2In a double boiler (or metal bowl set over a saucepan of barely simmering water), melt the chocolate with the butter, stirring until smooth.
step 3Remove the top of the double boiler (or the metal bowl) from the heat and whisk the sugar into the chocolate mixture. Add the eggs one at a time and whisk well after adding each egg.
step 4Sift 1/2 cup of the cocoa powder over the chocolate mixture from step 3, and whisk until just combined. Repeat with the remaining 1/2 cup cocoa powder. Pour the batter into the springform pan and bake on the middle rack of the oven for 35–40 minutes, or until the top has formed a thin crust and a wooden pick inserted into the cake comes out with moist crumbs.
step 5Cool the cake in the pan on a cooling rack for 10 minutes (cake will deflate slightly). Then remove the springform sides, leaving the cake on the bottom of the pan.
step 6Place the cake (still on its springform base) on a sheet pan or cookie sheet. Top the cake with marshmallows while it is still warm, leaving one inch free around the edge. Return cake on cookie sheet back in oven and bake at 375 degree F for 5–10 minutes, or until the marshmallows are golden brown. Remove from oven and place on a cooling rack until completely cooled, about 1 hour.
chef's notes
To melt chocolate and butter in a microwave (8 ounces or more): place the chopped chocolate and butter in a microwave-safe bowl. Microwave on half power at intervals of 30 to 60 seconds, stirring with a rubber spatula after each time until the chocolate is warm (not hot) and just melted. Smaller pieces will finish melting as you stir.
The marshmallows will be sticky. Lightly coat your knife with cooking spray or oil and carefully wipe off the blade before slicing, continuing to wipe the blade between each slice.
Springform pans are inexpensive, round baking pans with a clamp. The clamp allows you to remove the side and bottom so that you can easily take a cake or torte out of the pan.
To serve warm, heat at 350 degrees F in oven for 10 minutes.