Oh sorry, I got a little excited!
I’m currently reading “The Sweet Life in Paris” by David Lebovitz, and it’s all I can do not to finish each chapter and race into the kitchen to make the recipe he’s given. His stories make me laugh, but his descriptions of Paris food make me drool!
I gave in to the “make me” demand for this chocolate cake recipe. And if you saw my kitchen, you would have to laugh that I am making another chocolate dessert. One cupboard is full of leftover Easter candy and M&M’s. My baking cupboard is over-flowing with half empty bags of stuff (85% of that “stuff” is chocolate). One counter is full of plastic containers filled with cookies- yes, they all have chocolate in them. So, do I really need to make another chocolate dessert?
I am making another chocolate dessert! It’s really a bad habit!
So Nick saw the chocolate cake cooling on the counter and asked what it was for. I told him I made it for no reason and that I was thinking of having some ice cream with it later on in the evening. He asked if I was going to frost it, and I said no, that the recipe didn’t call for frosting (just a nice, rich, chocolate cake). He told me it is a chocolate cake- it has to have frosting! So I made chocolate frosting (I still had some ice cream with it!)!
Chocolate Cake with Chocolate Frosting
Chocolate cake recipe from “The Sweet Life in Paris“
Chocolate frosting recipe lightly adapted from here
Makes 1- 9 inch cake
Prep time: 20 minutes Bake time: 20-25 minutes
9 oz. bittersweet or semi-sweet chocolate, chopped
1 stick (8 tablespoons) butter
1/3 cup sugar
4 eggs, separated
2 tablespoons flour
pinch of salt
5 oz. bittersweet or semi-sweet chocolate, chopped
1/4 cup water or heavy cream
6 tablespoons butter, softened
Preheat oven to 350 degrees. Prepare a 9 inch cake pan by spraying with cooking spray, then line the bottom with parchment paper, then spray the parchment paper. Set the pan aside.
In a large microwave-safe mixing bowl, combine the chocolate and butter. Microwave for 30 second intervals, stirring after each, until the chocolate has melted and the mixture is smooth. Add in half of the sugar (doesn’t have to be exact) and the egg yolks, whisk until combined. Add in the flour and whisk.
Using a stand mixer, beat the egg whites with the salt until there are soft peaks. With the mixer still running, slowly add in the remaining sugar and mix until you have stiff peaks (when you stop the mixer and pull up the beater, you are left with a peak that stays straight up).
Take 1/3 of the egg whites and stir them into the chocolate batter. Once incorporated, gently fold in the remaining egg whites until there are no streaks of egg whites. Pour the batter into the prepared pan and smooth the top. Place in the oven and bake for 20-25 minutes, or until the top looks set. Do not overbake.
Remove from the oven and let cool completely before frosting.
In a microwave-safe, medium-sized bowl, combine the chocolate and water (or heavy cream). Microwave for 30 second intervals, stirring after each, until the chocolate has melted. Add in the butter and whisk until all the mixture is smooth. Set aside until you are ready to frost the cake.
1. For the chocolate cake, I used 3 oz. semi-sweet chocolate and 6 oz. of 60% dark chocolate chips
2. For the frosting, I halved the original recipe. For the chocolate, I just used semi-sweet chips. I also used water, but next time will use the heavy cream instead. I think the cream adds a richness that I did not get with the water. Also, the frosting (made with water) was more of a thick glaze. Once I put it in the refrigerator, it thickened up.
Made with love, not calories!
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