You are not going to believe it, but it’s raining here again…no comments. On a day like this, there is only one thing that can make you happy- chocolate. A lot of it!! I was looking at this recipe for the last two weeks or so and finally I decided to try it, because this cake is- and here I’m going to use this expression- SO DECADENT 😀 It’s pure chocolate, no flour, and you can also have it with some whipped cream, oh my… Why New York? Because the recipe has been developed by our two cooking brothers from New York, and they say that it was their mother making this cake on big occasions. Well, I believe that a good chocolate cake doesn’t call for a special occasion. We all deserve a bit of luxury every day- or any time it’s possible please! As my personal touch to this recipe I added some cherries, because I love this combination of flavors. Chocolate and cherries is one of my favorites, and this cake is delicious if you break the taste of dark chocolate with some fruits like cherries, or raspberries- I haven’t tried it with raspberries yet, but I’m sure it would work out just perfect as well.
This cake it’s an easy one to make, the only thing, you need to think logistically and prepare everything in advance. Once you start melting the chocolate, there will be no time for anything else, as you need to be very focused on adding and combining the ingredients. This cake will be a perfect addition to your morning coffee not only on a rainy day like today. Also, since it’s a quick one too- it requires only 20-25 min in the oven, you can always consider it as an emergency dessert if you have an unexpected visit or simply if you would like to serve something special to your guests 🙂
Makes 8 big servings, preparation time- around 20-25 min, time in the oven- 20-25 min, the oven temperature- 190 C
- 125 g of dark chocolate- I used Lindt 80%, but 60% of cocoa is fine
- 185 g of icing sugar
- 125 g of butter- melted one
- 3 big eggs
- 90 g of cocoa for the pastry and some more for icing the cake once ready
- 1&1/2 teaspoon of coffee- it’s optional, I simply made an espresso and added it
- whipped cream- optional even according to the original recipe
- cherries- I used around 100 g, just to cover the bottom of the baking form
First of all prepare all ingredients and have them somewhere around the stove!
In advance melt the butter and set aside- let it cool down. Beat the eggs gently and set aside. Prepare also the sugar and cocoa powder.
Grease the baking form with butter and sparkle some bread crumbs over it. The original recipe calls for the form of 20 cm of diameter- I have the 24 cm one. Spread the cherries on the bottom- try to cover it. What you can also do is just cut them into smaller pieces, and that’s what I did. Preheat the oven.
Now the main part of this recipe- the chocolate. You have to prepare the bain-marie and melt it. Look at the picture- this is what I did. I brought some water in a simmer in the big sauce pan- and I placed a heatproof bowl inside- if you don’t have one just use what you have, but be careful and don’t get burnt.
Chop the chocolate finely and place it inside of the bowl. You will notice that it will start melting almost immediately.
When you see that the chocolate is completely melted start adding the ingredients- first sugar and the butter. Keep stirring the chocolate until everything is evenly incorporated. Add the eggs, cocoa and the coffee and keep stirring until the consistency gets nicely smooth and creamy. I took out the bowl from the water after I added the eggs and cocoa powder, I stirred it for a few minutes until the eggs were incorporated and then I put it back into the water for another few minutes just to make sure that all ingredients are evenly blended in. Another thing- remember to do all this on a low flame.Chocolate doesn’t like high temperatures.
By the way, this picture above I took while mixing the chocolate with one hand and trying to press the shutter of my camera with the other one! It was a tricky one, not going to lie about it!
When the chocolate pastry is ready, place is in the baking form, and then in the oven for 20-25 minutes.
Once the cake is ready, let it cool down for another 10-15 minutes. Sparkle some cocoa powder over the cake and it’s more than good to be served!! Enjoy 🙂
Credits go to” Cooking in New York. Les Recettes de Max & Eli”, Larousse 2013.