Idiot Chocolate Cake

Idiot Chocolate Cake

working as a line or prep cook in a restaurant kitchen, toiling over a hot burner. It sounds like you just walk into the kitchen anytime you feel like it and bake anything with the workers when you’re a consultant. But the labor is rather difficult.

When the kitchen is in serious danger, restaurants bring in advisors. When you enter the kitchen, no one wants to speak with you or make any changes. (Which is the primary reason they first needed to contact for assistance.) When I was out of work as a pastry chef, I accepted a position like that, and while the kitchen crew was kind and generally helpful, they did not place a great focus on desserts.

The dessert sauces were really kept in the same cabinet as the minced garlic. Yikes.

I made the decision that I needed to make them a cake that was unbreakable. It had to be prepared without the use of any elaborate methods or ingredients, and it couldn’t be left up to the whims of the cook who happened to be assigned to prepare the cakes that day. And it has to maintain its quality.

Recipe for chocolate cake
But above all, it has to taste fantastic. Straight-up chocolate cakes are my favorite. Although I don’t enjoy cake slices with several layers and frosting, this one is sheer, unrestrained chocolate delight. The rich, bittersweet flavor of dark chocolate is not difficult to get a hold of.

Adapted from Ready for Dessert, the chocolate idiot cake (Ten Speed Press) This cake is very rich and has a flavor that is comparable to the most decadent, silkiest, most richest chocolate ganache you have ever tasted. As previously stated, it holds up just as well a few days later, and only a complete moron could ruin it. Use high-quality chocolate; you’ll be glad you did after your first melt-in-your-mouth nibble. To prevent any water from leaking in while baking, be careful to tightly wrap the springform pan in foil, maybe in many layers.
10 ounces (290gr) of finely chopped bittersweet or semisweet chocolate
200 grams (7 ounces) of salted or unsalted butter, cut into pieces
At room temperature, five big eggs.
To prepare the cake pan, use 1 cup (200 g) of unsweetened cocoa powder.

Set the oven’s temperature to 350°F (175°C).
Butter a 9-inch (23-cm) springform pan, then sprinkle cocoa powder over the top and tap out any extra. If required, wrap the exterior with aluminum foil in layers, being care to cover the entire surface up to the rim (see headnote).
In a double boiler (or microwave), melt the chocolate and butter while stirring regularly until smooth. Get rid of the heat.

Whisk the eggs, sugar, and melted chocolate mixture in a large bowl until combined and smooth.

Fill the springform pan with the batter, and then tightly wrap a piece of foil around the top of the pan. Place the springform pan into a bigger baking pan, such a roasting pan, and fill the baking pan with boiling water until it is halfway up the outside of the cake pan.
For around 1 hour and 15 minutes, bake the cake. It should have a barely set, chocolate pudding-like texture in the center. Your finger should nearly completely disappear if you lightly touch the center.

Once this extremely rich cake has cooled, serve thin pieces at room temperature with crème anglaise, ice cream, or whipped cream. You might also spread some chocolate sauce over it before serving.

Storage Information This cake may be wrapped and kept cold for 3-5 days in the refrigerator.
Note: People frequently ask me how to pull cakes like these off of springform pans. To remove the cooled cake from the pan’s bottom, dunk a chef’s knife in very hot water and slip it beneath the cake. However, I usually use my glass-bottomed springform pan since I can serve the cake without having to wrestle it out of the pan.