This month Sucrèe will be kicking off, Haute Chews. A new segment of Sucrèe, which will bringing you fabulous fashion inspired by the food in cookbooks, by chefs, or just our personal cravings. Join our melting pot of culinary and couture delights, and let the cravings and coveting begin!
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Lanvin Brocade Dress • Tracolla Zucca Fendi Black Clutch
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The 'Little Black Dress' Chocolate Cake
Ingredients:
10 ½ tablespoons unsalted butter (divided)
16 ounces top-quality semisweet chocolate, chopped
1 teaspoon vanilla extract, espresso powder or orange zest
Pinch of salt
Preparation:
Preheat oven to 375 degrees. Line bottom of a 9-inch springform pan with parchment. Butter sides with ½ tablespoon of the butter.
Preheat oven to 375 degrees. Line bottom of a 9-inch springform pan with parchment. Butter sides with ½ tablespoon of the butter.
Using electric mixer, beat eggs with salt until tripled in volume, about 8 minutes. Melt chocolate and remaining 10 tablespoons butter slowly over low heat in medium saucepan; stir until smooth. Fold chocolate mixture into egg mixture until completely incorporated. Add vanilla.
Pour into pan. Bake in preheated oven 18 minutes. Center will be quite soft. Cool 30 minutes.
Place raspberries on top and sprinkle with some powdered sugar. Enjoy!
Place raspberries on top and sprinkle with some powdered sugar. Enjoy!
1 comments:
Although I must admit that I already have my LBD Chocolate cake in my repertoire, I still can't help reading up on different chocolate cake recipes every time I come across one. And, my cake is pretty much close to yours except that it's got a bit of flour or almond flour in it!
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