As a radar, constantly searching for the amazing low GI and gluten-free recipes I beeped when I found this new chocolate cake for my collection. It is called “A Chocolate Idiot Cake”. Why? Two reasons:
1) You will love it if you love chocolate like an Idiot
2) Even a complete “baking idiot” can make it
I have my own third reason. I was happy like an idiot when my husband, who is my number 1 critiс as well as a supporter, liked it!! Woot woot! 🙂
This recipe is from David Lebovitz, a chef and a cook books writer. He says he invented it for the restaurant in trouble, where he was invited to work as a consultant. The restaurant wasn’t doing well and needed a menu that “was impossible to screw up”. David thought the Chocolate Idiot Cake was perfect for it.
This cake is extremely rich and “chocolaty”. Important: Use the best Chocolate you can find. Don’t go for some supermarket brands, no way. So, ingredients:
- 300 g. bittersweet or semisweet chocolate, coarsely chopped ( I use this Green&Black – special for cooking. 72% chocolate)
- 200 g. butter, salted or unsalted, cut into pieces
- 5 large eggs, at room temperature
- 200 g sugar ( I use fruit sugar)
Preheat the oven to 175C.
1. Butter a 9-inch (23 cm) springform (lose base) pan (you’ve bought it already, havent you? 😉 and dust it with cocoa powder.
2. Melt the chocolate and butter in a double boiler, stirring occasionally, until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate & butter mixture until smooth.
4. Pour the batter into the prepared springform pan. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
and cover the top of the pan with a sheet of foil. Put the springform pan into a larger baking tray and add enough hot water to the tray to come about halfway up to the outside of the cake tin. Thats how it looked! Weird I know! You cake is gonna be literally “floating” in the hot water!
Bake for 1 hour.
Well, it was 1 hour and 15 min in the original recipe. But even after 1 hour baking I thought the cake was cooked enough and to my taste even too much. I simply like really moist dessert. So try 1 hour and then see how you like it.
You’ll know the cake is done when it feels just set, like a chocolate pudding. If you gently touch the center, your finger should stay clean.
5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely. (at least 2 hours)
Serve thin wedges of this very rich cake at room temperature, with ice cream or whipped cream. Decorate with strawberries…mmmm ..enjoy! 🙂