Friday, July 16, 2010

Melt-in-your-mouth Chocolate Cake

I got this recipe from chocolate & zucchini while searching for an easy chocolate cake recipe the other day. After seeing that it was moist and only had five ingredients, I was sold! Not to mention the melt-in-your-mouth part. 

The recipe called for dark chocolate. I'm a chocolate lover, but not a dark dark chocolate lover. I like things somewhere in the middle - not too sweet, not too bitter - so I used semi-sweet chocolate chips. You're welcome to adjust the recipe to your own likings.

I wouldn't really call this a cake - it doesn't have a 'cakey' texture at all. It has more of a cheesecake texture without the heaviness of all that cheese and sugar. It's smooth and decadent, yet firm and rich. Rich enough that one slice will leave you satisfied for the night, but if you need more, I'm sure you could grab another piece {or convince your hubby that he needs another piece and snitch some off of his. hehe. Ü}

Melt-in-your-mouth Chocolate Cake
adapted from chocolate & zucchini  
2 sticks minus 1 T butter (aka - 15 T or 1 C minus 1 T)
7 oz (~ 1 C) semi-sweet chocolate chips
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). 
Preheat your oven to 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 second 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 25 to 30 minutes, until the center is set but still a little wobbly. Turn the oven off but leave the cake inside for another 10 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.

1 comment:

  1. Thanks for finding me via Sweet Basil! I LOVE Orson Gygi. I'll have to go check out the coconut milk there. I was going coconut milk powder, more for food storage reasons...I'm really into food storage. Oh well.

    This cake looks to-die-for! May the drooling commence!!!!