Chocolate Nemesis with Raspberries
“So where did these cravings come from? I concluded it's the baby ordering in. Prenatal takeout. Even without ever being in a restaurant, fetuses develop remarkably discerning palates, and they are not shy about demanding what they want. If they get a hankering, they just pick up the umbilical cord and call. 'You know what would taste good right now? A cheeseburger, large fries, and a vanilla shake. And if you could, hurry it up, because I'm supposed to grow a lung in a half hour.'”
Paul Reiser, 'Babyhood' (1997)
I don’t know if what I am experiencing can be classified as pregnancy cravings, but it seems I am reaching for sweets a lot more often than usual.
For sure last night's ricotta cheesecake with rhubarb-raspberry compote was created for reasons other than the need to thin my rhubarb patch. Chocolate bundt cake the day before really was a good excuse to try my new pans; and obviously Sunday’s espresso ice cream was to help combat the heat….but this deep dark flour-less chocolate cake? Well, it must have been an order placed directly from the baby.
Once again I turned to the River Cafe Cookbook for this decadent chocolate cake. Once you try this you will never make another chocolate cake recipe. While it only calls for four ingredients, it is essential to use the very best chocolate possible. Note that this is a very large recipe. I had some leftover batter and made these sweet heart-shaped individual cakes. Why not? I've told you before, every day is Valentine's in this house!
675g (1.1/2 lbs) bitter-sweet chocolate, broken into small pieces
10 whole eggs
575 g sugar
450g unsalted butter, softened
Preheat the oven to 325F. Line a 12x2 inch cake pan with greaseproof paper, than grease and flour it.
Beat the eggs with a third of the sugar until the volume quadruples-this will take at least 10 minutes in an electric mixer.
Heat the remaining sugar in a small pan with 250 ml (8 fl oz) water until the sugar has completely dissolved to a syrup.
Place the chocolate and butter in the hot syrup and stir to combine until the chocolate melts and the mixture is smooth. Remove from heat and cool slightly.
Add warm chocolate mixture to the eggs and continue to beat, more gently, until completely combined- about 20 seconds, no more.
Pour into the cake tin and place in baine-marie of hot water. It is essential, for the cake to cook evenly, that the water comes up to the rim of the tin. Bake in the oven for 30 minutes or until set. Leave to cool in the tin before turning out.
When you are ready to serve the cake, loosen around the edges of the pan with a hot knife. Place the pan on a hot stove burner for 45 seconds or so to warm the bottom. Place a plate on top and invert the pan. Tap bottom gently with the butt of a knife and the cake should drop. Remove pan, peel back parchment, and voila! No frosting needed.
Serve with a few fresh berries.