Last Thursday I just made one dessert that came from the book that I ordered via Amazon.
(Thank you Noto for your kind shipping the book to me. :D)
I got this recipe from Chocolate desserts by Pierre Herme.
I have to admit that this cake have the most rich, melt-in-the-mouth texture and so chocolaty I ever had.
While the direction is so simple and the ingredients is not much and not hard to find.
I couldn't agree more about using the best chocolate you can find, and you will get the spectacular result.
In the recipe, He suggested Valrhona chocolate is the best choice but since I can't find it here so other will do. But make sure that you choosing the best, I insist.
And I'm quite sure that I will have a second try on this recipe soon with a twist by adding raspberries along with the batter. (As suggested in the book)
・250 grams bittersweet chocolate (70.5% cacoa)
・250 grams unsalted butter, at room temperature
・2oo grams sugar
・4 large eggs, at room temperature (60 grams each)
・70 grams all-purpose flour
・plus extra butter and flour for cake pan
・Center a rack in the oven and preheat the oven to 350 degree Fahrenheit (180 degree Celsius) Butter a 9-inch (24-cm) round cake pan that is at lease 2 inches (5 cm) high, line the bottom with parchment paper, butter the paper, and dust the inside of the pan with flour; tap excess and set the pan aside.
・Place a chocolate in a heatproof bowl over - not touching - simmering water and beat until the chocolate is melted; or melt chocolate in a microwave oven. Set chocolate aside to cool; it should feel only just warm to the touch when you mix it with the rest of the ingredients.
・Put the butter and sugar on the bowl of a mixer fitted with the paddle attachment and beat on medium speed for about 4 minutes, scraping down the side of the bowl frequently, until the butter is creamy and the sugar will blended into it. Add the eggs one at a time, beating for about one minute after each addition. Reduce the mixer speed to low, pour in the cooled chocolate, and mix just until it is incorporated. With the mixer still on low, add the flour and mix only until it disappears into the batter. Alternatively, you can fold in the last of the flour with a rubber spatula. You will have a thick, smooth, satiny batter that looks like old-fashioned chocolate frosting.
・Scrap the batter into the pan, smooth the top, and slide the pan into the oven. Bake for 26-29 minutes. (I use only 15), or until the cake rises slightly and the top has lost it sheen. The top may crack a bit and the cake may not look entirely set in the center, when you test the cake by inserting a slender knife into the center, the knife will come out slightly streak with batter, which is what you want. Transfer the cake to a rack to cool.
・When the cake has cooled, chill it in the refrigerator for an hour or two to make it easy to unmold. Turn the cake out, remove the parchment, and invert the cake onto a serving platter so this is right side up. Allow the cake to come to room temperature before slicing and serving.
・Better serve with ginger ice cream, lightly sweetened whipped cream or vanilla creme anglaise.