Oh my my… Another weekend, another winner from Molly Wizenberg’s A Homemade Life. This time it was her Winning-Hearts-and-Minds Cake, and it certainly lived up to its name. This cake is oh-so-rich and utterly gorgeous, and begs for homemade whipped cream. I can hardly believe the leftovers made it through the weekend. :)
Winning-Hearts-and-Minds Chocolate Cake
from Molly Wizenberg’s “A Homemade Life”
7 ounces (200 grams) best-quality dark chocolate
7 ounces (200 grams) unsalted European-style butter, cut into ½-inch cubes
1 1/3 cup sugar
1 T flour
Preheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round cake pan.
Finely chop the chocolate and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be smooth, dark, and utterly gorgeous.
Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes, then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely.
Serve at room temperature with a dollop of whipped cream. Enjoy!