ALMOST PERFECT CHOCOLATE CAKE

By judyhughes

Ingredients

• 12 OZ BITTERSWEET CHOCOLATE
• 2/3 CUP UNSALTED BUTTER
• 3/4 CUP SUGAR
• 5 EGGS
• 1/3 CUP FLOUR
• GLAZE (RECIPE FOLLOWS)

Preparation

Step 1

1) MELT: BREAK UP CHOCOLATE; CUT BUTTER INTO CHUNKS. IN A LARGE HEAVY SAUCEPAN SET OVER LOW HEAT MELT CHOCOLATE, BUTTER AND SUGAR. LET COOL

2)MIX: WHISK EGG YOLKS INTO THE CHOCOLATE. WHISK IN FLOUR.

3)FLUFF: BEAT EGG WHITE JUST UNTIL THEY FORM FIRM PEAKS

4)FOLD: VIGOROUSLY MIX 1/3 OF THE EGG WHITES INTO THE CHOCOLATE BATTER. GENTY AND THOROUGHLY FOLD IN REMAING WHITES.

5) BAKE: POUR BATTER INTO A BUTTERED 9 INCH SPRINGFORM PAN. BAKE UNTIL THE CAKE IS FIRM AND SPRINGY. 35-40 MINUTES. COOL COMPLETELYON A RACK BEFORE RELEASING CAKE AND INVERTING IT ONTO A PLATTER.

6) GLAZE: SLIDE A FEW STRIPS OF WAX PAPER UNDER THE EDGES OF THE CAKE TO CATCH DRIPS.POUR ALL THE GLAZE INTO A BIG PUDDLEON TOP. USE THE BACK OF A RUBBER SPATULA TO NUDGE GLAZE TOWARD THE EDGES, WHERE IT CAN DRIP BECOMINGLY DOWN THE SIDE. LET SET A FEW MINUTES. PULL AWAY WAX PAPER STRIPS.

CHOCOLATE GLAZE:

CHOP 4 OZ SEMISWEET CHOCOLATE AND TUMBLE IT INTO A MEDIUM BOWL. HEAT 1/2 CUP HEAVY CREAMTO BOILING. POUR HOT CREAM OVER CHOCOLATE. COVER WITH A PLATE AND LET STAND 5 MINUTES. WITH A RUBBER SPATULA GENTLY STIR SMOOTH. STIR IN 1 TEASPOON COGNAC.