Sunday, April 19, 2009

Melt-in-your-mouth Chocolate Cake

I made this cake to try and get the most bang for a small amount of cannabutter I had. Unfortunately, the cannabutter failed to come through (i.e. it wasn’t strong enough for the two servings we divided the half cake into), however the cake was chocolately, rich goodness, a bit like a giant brownie. As I only made a half-recipe, it ended up a bit burnt—or maybe that was due to the lack of a temperature gauge on the oven? Either way, I’d probably stop the half recipe after 15 minutes next time.

- 200g (2 sticks minus 1 Tbsp) butter
- 200g (7 oz) dark chocolate
- 200g (1 C) sugar
- 4 eggs
- a rounded tablespoon of flour

Note: like all dark chocolate cakes, this cake is best made a day ahead (or at least in the morning if you serve it for dinner).

Pre-heat your oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper (no need to if you're using a non-stick pan).

Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.

Pour the dough into the pan, and put into the oven to bake for 30 minutes. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving.

Update 4/24/09:  I made this again, exactly as specified.  I'm not sure if it was my memory that betrayed me, or the changes, but while it was delicious, it wasn't quite as addictive as the last time.  I think part of this was due to leaving it in the fridge overnight, it was very cold, as opposed to straight-from-the-oven melty.

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