|¾ pounds||Unsalted butter; at room temperature|
|16||Semisweet chocolate; 1 ounce squares|
|Heavy cream; whipped|
Be sure the butter is fully softened (not melted). If it's too hard, it won't be incorporated into the batter and will melt right out of the cake onto the bottom of your oven.
Preheat the oven to 350 degrees F. (177 C.) Cut a round of waxed paper to fit the bottom of a nine-inch springform pan. Butter the sides of the pan and one side of the waxed paper. Place the paper in the pan, buttered side up.
Put the chocolate, milk and salt in a double boiler (or a saucepan over very low heat). Stir frequently, scraping the pan until the chocolate is melted. Don't worry of the mixture isn't smooth.
Transfer to the large bowl of an electric mixer and beat on low speed only until smooth. Let stand four or five minutes, to cool slightly. On low speed, alternately add pieces of softened butter and egg yolks, scraping the bowl with a rubber spatula and beating after each addition only until incorporated. Do not overbeat; the mixture should not lighten in color.
When it is smooth, pour it into the prepared pan.
Bake for 25 minutes. It will be soft and shiny and not look done. Remove from the oven and let stand until it reaches room temperature. Then refrigerate a few hours, until firm. It may be kept refrigerated a day or two.
With a small, sharp knife, cut around the sides to release. Press the blade firmly against the pan in order not to cut into the dessert. Remove the sides of the pan. Cover the dessert with a flat cake plate and invert.
Remove the bottom of the pan. Peel off the paper lining. The cake will be about one inch high. Decorate with whipped cream. Making a simple lattice pattern will allow the dark, dark chocolate to show through.
Recipe by: Maida Heatter's Book of Great Chocolate Desserts Posted to TNT Recipes Digest by JoAnn <joannr@...> on Feb 17, 1998
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