Aztec Chocolate Cake
1 lb. bittersweet
chocolate, chopped
2 sticks unsalted butter
6 large eggs
2 Tbsp. espresso powder
1C pecan halves, toasted
1C crème fraiche, lightly
beaten with sugar and vanilla to taste
Preheat the oven to
425F. Line a 9-inch round cake pan with
parchment.
Combine the chocolate and
butter in a bowl and place over simmering water until melted. Stir gently and remove from the heat.
Place eggs in a mixing
bowl and beat until triple in volume and light in color. Add half the beaten eggs and the espresso
powder to the chocolate mixture and fold in.
then add the remaining eggs and gently fold in until just a few streaks
remain – do not overmix.
Pour into the cake pan and
place in a roasting pan. Fill the
roasting pan with boiling water to come halfway up the cake pan, transfer to
the oven and bake for 5 minutes. Cover
the cake pan with foil and bake – still in its water bath – an additional 10
minutes. Remove from the water bath and
set aside to cool on rack 45 minutes, then refrigerate at least 6 hours or
overnight. Run a knife around the sides
of the pan and unmold. Serve with
whipped crème fraiche and sprinkle with toasted pecans.
MAKES: 8 – 10 servings
No comments:
Post a Comment