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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Put oven rack in middle position and preheat oven to 300F . Butter a 10 x
2 inch round cake pan and line bottom with a round of parchment paper,
then butter parchment.
Melt chocolate with butter in a large metal bowl set over a pan of barely
simmering water, stirring occasionally, until just smooth, then remove from
heat. Beat together eggs and 1/3 cup sugar in a large bowl with electric
mixer at high speed until tripled in volume and thick enough to form a
ribbon that takes 2 seconds to dissolve when beater is lifted, about 5
minutes in a standing mixer or 10 minutes with a handheld.
Heat remaining 2/3 cup sugar and 7 tablespoons water in a small saucepan
over moderately low heat, stirring , until sugar is dissolved and syrup is
cleaer, about 2 minutes. Pour hot syrup into melted chocolate, stirring to
combine, then cool 10 minutes.
Add chocolate syrup, a little at a time, to egg mixture, beating at medium
speed, and continue to beat until just incorporated, then pour batter into
cake pan.
Put cake pan into a roasting pan lined with a kitchen towel, then add
enough boiling water to reach about 3/4 of the way up the side of the cake
pan. Bake until just set, 50 minutes to 1 hour.
Cool cake completely in water bath before unmolding, at least 2 hours. Run
a thin knife around edge of cake pan to loosen if necessary, then invert a
flat platter over pan and flip cake onto platter. Carefully peel orr
parchment.
Cooks note:
Cake can be made 6 hours ahead and kept in pan, covered, at room
temperature.
Contributor: Gourmet May 2004
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~-------------------------------------------------------------------------
In a 2-cup measure micro-cook water, uncovered, on 100% power for 1 1/2 to
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