CHOCOLATE CAKE - BITTERSWEET

By akselden

Ingredients

• Rich Chocolate Frosting:
• 8 oz. bittersweet (not unsweetened) or
• semisweet chocolate, chopped
• 1 1/4 sticks unsalted butter, cut into pieces
• 4 large eggs, separated
• 2/3 C. sugar
• 3 1/2 T. all purpose flour or(1 1/2 T. for an even fudgier consistency)
• Powdered sugar
• Shaved chocolate curls
• Mint chocolate chip ice cream
• 12 oz. semisweet chocolate chips
• 3/4 C. black coffee
• 2 sticks unsalted butter, cut into small pieces, thoroughly chilled

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 325° F. (300°F. for dark pans). Line bottom of a 9" diameter cake pan with 2" high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour.

2. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.

3. Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture.

4. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan.

5. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. (Baking time take, 35-40 minutes.)

6. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool.

Do ahead: Can be prepared 8 hours ahead.

Can be doubled or tripled for more layers.

For Frosting: (enough for 2 9" cakes)
7. Melt chocolate with coffee in a small, heavy saucepan over medium heat, stirring constantly until chocolate melts completely. Pour chocolate mixture into the large bowl of a mixer. Beat in the chilled butter, one piece at a time. Continue beating until mixture is smooth.

8. Chill frosting until it thickens to spreading consistency.

9. Spread on cake. Garnish with shaved chocolate curls and serve with mint chocolate ice cream.