Chocolate cake recipe is fast, easy way to decadence
Associated Press
This dense, rich chocolate cake oozes decadence, yet is fast and easy enough for anyone to make. Pastry Chef Francois Payard borrows the recipe from his brother, Charlie, a pastry instructor, for his recent book, "Chocolate Epiphany."
Payard says the cakes can be wrapped in plastic and frozen for up to a month. Serve with ice cream, creme fraiche, whipped cream or a dusting of powdered sugar.
Charlie's afternoon chocolate cake
Start to finish: 35 minutes (15 minutes active)
Servings: 8 to 10
Baking spray (cooking spray blend of oil and flour)
10 tablespoons unsalted butter
8 ounces 60 percent cacao chocolate, chopped
2 large eggs
2/3 cup sugar
3/4 cup all-purpose flour
Place a rack at the center of the oven. Heat the oven to 350 F. Use the baking spray to coat the sides and bottom of a 9-inch round springform pan.
In a small saucepan over medium-high, bring the butter to a boil, stirring several times to prevent it from burning. Remove the pan from the heat and add the chocolate, stirring until melted and smooth. Set aside.
In a large bowl, whisk together the eggs and sugar. Add the flour and mix well. Add the chocolate and butter mixture, then mix only until just combined. Pour the batter into the prepared cake pan.
Bake the cake for 15 minutes, then reduce heat to 300 F and bake for an additional 8 minutes. Remove the cake from the oven and let cool completely in the pan. Unmold and serve.
This dense, rich chocolate cake oozes decadence, yet is fast and easy enough for anyone to make. Pastry Chef Francois Payard borrows the recipe from his brother, Charlie, a pastry instructor, for his recent book, "Chocolate Epiphany."
Payard says the cakes can be wrapped in plastic and frozen for up to a month. Serve with ice cream, creme fraiche, whipped cream or a dusting of powdered sugar.
Charlie's afternoon chocolate cake
Start to finish: 35 minutes (15 minutes active)
Servings: 8 to 10
Baking spray (cooking spray blend of oil and flour)
10 tablespoons unsalted butter
8 ounces 60 percent cacao chocolate, chopped
2 large eggs
2/3 cup sugar
3/4 cup all-purpose flour
Place a rack at the center of the oven. Heat the oven to 350 F. Use the baking spray to coat the sides and bottom of a 9-inch round springform pan.
In a small saucepan over medium-high, bring the butter to a boil, stirring several times to prevent it from burning. Remove the pan from the heat and add the chocolate, stirring until melted and smooth. Set aside.
In a large bowl, whisk together the eggs and sugar. Add the flour and mix well. Add the chocolate and butter mixture, then mix only until just combined. Pour the batter into the prepared cake pan.
Bake the cake for 15 minutes, then reduce heat to 300 F and bake for an additional 8 minutes. Remove the cake from the oven and let cool completely in the pan. Unmold and serve.
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