You may also like
Categories:Viewed: 54 - Published at: 2 years ago
Ingredients
- 7 ounces fine-quality unsweetened chocolate, finely chopped
- 6 ounces fine-quality bittersweet chocolate, finely chopped
- 1/2 cup water
- 1 1/4 cups sugar
- 4 teaspoons Chinese five-spice powder
- 2 1/4 sticks unsalted butter, cut into pieces and softened
- 6 large eggs
- Accompaniment: ginger cream
Method
- Preheat oven to 350F.
- Butter a 10- by 2-inch round cake pan.
- Line bottom with a round of parchment paper and butter the paper.
- Put chocolates in a large shallow bowl.
- Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates.
- Stir until smooth, then stir in butter until smooth.
- Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held).
- Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
- Pour batter into pan and smooth top.
- Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering.
- Remove from water bath and cool 2 hours in pan on a rack.
- Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low.
- Invert cake plate over pan and flip cake onto plate.
- (If cake sticks, tap bottom of pan with a knife handle.
- If that doesn't work, heat pan again.)
- Peel off paper.
- Serve cake in thin slices.
