No Sleep Till Football

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Dense Chocolate Cake

I was toying around with a chocolate cake recipe I found tonight and came up with a pretty good one. Basically you only use flour, sugar, eggs, butter & bittersweet chocolate. You mix it all together and load the batter into a 9″ spring form pan. Bake it for 15 minutes at 350-degrees and then an extra few minutes on 300-degrees.

When it’s done, take it out and let it cool. Run a knife around the edges and then release the spring form pan and there you have it. It was a very dense cake and somewhat crumbly. I think it has the potential to dry out, but it was a very interesting texture. It wasn’t a conventional cake that is typically light and fluffy, but rather a very heavy cake.

When it was finished it was maybe only a quarter to a half an inch thick, but the chocolate taste was pretty insane. Then again, I was using 60% cocoa in the bittersweet chocolate and not semi-sweet or milk chocolate. Maybe intense is a better word. The best analogy I can use is that the texture was like that of a brownie except much heavier.

Give it a try!


January 23, 2010 - Posted by | Baking

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