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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Preheat oven to 350F . Butter an 8 inch seasoned cast iron skillet; set
aside. Place chocolate and butter in a medium heat proof bowl. Set over a
pan of simmering water; stir until almost melted. Remove from heat; let
cool, stirring. Set aside.
Into a medium bowl, sift together the flour, cocoa, baking powder and salt.
Sift again and set aside. In a bowl of an electric mixer fitted with
the paddle, beat the eggs and vanilla until thick and pale, about 6
minutes. Beat in the sugar until fluffy. Stir in the chocolate mixture.
Fold in the dry ingredients until just combined.
Pour the batter into prepared skillet. Bake until spoon bread is set but
still soft in the center, about 40 minutes. Let cool 10 minutes; serve
warm in the skillet.
Contributor: Martha Stewart Living July 2003
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