This cake has become a holiday tradition in our home for the last three years. It’s not that I don’t like Pumpkin, I LOVE it, but my hubby is not a big fan.
The best thing about this cake, for me at least, is that it is Gluten Free!
When it comes out of the oven, it’s all puffy with beautiful peaks and valleys but, as it settles, it sinks in the center and cracks.
Also, it’s loaded with chocolate and sugar so, you get a nice little burst of energy after you have a slice… or two.
When baking, I ALWAYS use Land o’ Lakes unsalted butter. I’ve tried other brands and just don’t get the same results. Also, when it come to unsweetened cocoa, Hershey brand is my choice. And for this recipe in particular, I use Ghirardelli 60% Bittersweet Chocolate. The other thing I like to do is to take my eggs out of the refrigerator a little early so they are not quite cold when I start mixing them in to the recipe.
Mixing chocolate with butter and heavy cream:
First, if you don’t already have one, get yourself a springform pan (9 inch).
1 cup (2 sticks) unsalted butter, cut in pieces (have extra on hand to butter the pan)
1/4 cup unsweetened cocoa powder (plus extra to dust the pan)
1 1/4 cups heavy cream
1 cup bittersweet chocolate (chopped if you are not using chips)
5 large eggs
1 cup granulated sugar
1/4 cup confectioners sugar (plus extra for dusting the cake)
1/4 TSP vanilla extract
1. Preheat oven to 350 degrees. Butter a 9″ springform pan and dust with extra cocoa powder.
2. In a medium saucepan, heat the butter with 1/4 cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
3. In a medium bowl, whisk together the eggs, granulated sugar and cocoa powder; whisk in the chocolate mixture.
4. Transfer the batter to the prepared pan and bake until puffed and set, 35 minutes. Let cool in the pan for one hour. Unhinge pan to remove sides.
5. Using an electric mixer, beat the remaining 1 cup of heavy cream with confectioners sugar and vanilla until soft peaks form. Dust the cake with confectioners sugar and serve with fresh whipped cream.
Notes: You can bake the cake the day before and refrigerate (covered) after it has completely cooled. Before serving, bring the cake to room temperature, dust with the confectioners sugar and prepare fresh whipped cream. Also, be sure to butter the pan thoroughly, including the sides. This will ensure easy removal. You can run a knife around the edge of the cake before you release it.
We couldn’t wait until tomorrow: