Chocolate Pudding Cake

February 15, 2008

This recipe comes from a dear friend of Emily’s in Paris. It’s an old French recipe and it’s unbelievably dark and rich and good! SAM

Unsalted butter & flour for preparing cake pan
10 ounces bitter chocolate (not unsweetened)
1/4 cup sugar (optional)
1 cup very strong coffee
8 tablespoons unsalted butter (1 stick)
4 large eggs, room temperature
1 tablespoon cocoa powder
Whipped Cream or vanilla ice cream for serving

Preheat the oven to 350 degrees F. Butter and lightly flour a 7-inch stem pan and set aside. (A 9-inch stem pan is okay. The cake will be a little thinner.)

Break the chocolate into 1-inch pieces and place in the top of a double boiler over simmering water. Add the sugar, if you want a sweeter cake, plus the coffee and butter and heat until melted, stirring occasionally. Remove from the heat, keeping the chocolate mixture over the hot water.

With an electric mixer fitted with a balloon whisk, beat the eggs at medium-high speed until they are quadrupled in volume, light yellow, and airy, 3 to 4 minutes. Reduce the speed to medium-low and, beating constantly, pour in the warm chocolate mixture in a thin stream. Do not add it too quickly or the eggs will curdle. Mix until just blended. Pour the batter into the prepared pan and place in the center of the oven. Bake for 40 to 45 minutes or until the top cracks. The cake will be very moist. Cool in the pan on a wire rack for 30 minutes. It will settle some in the pan. Turn out onto a serving plate, as the cake is not easy to move once out of the pan. Sprinkle with cocoa powder and serve with whipped cream or vanilla ice cream. Store tightly wrapped in the fridge. It’s even better the next day.
Makes 8 to 10 very rich servings.