Charlie's Afternoon Chocolate Cake
Start to finish: 35 minutes (15 minutes active).
Baking spray (cooking spray blend of oil and flour)
10 tablespoons unsalted butter
8 ounces 60 percent cacao chocolate, chopped
2 large eggs
2/3 cup sugar
3/4 cup all-purpose flour
Place a rack at the center of the oven. Heat the oven to 350 F. Use the
baking spray to coat the sides and bottom of a 9-inch round springform
In a small saucepan over medium-high, bring the butter to a boil,
stirring several times to prevent it from burning. Remove the pan from
the heat and add the chocolate, stirring until melted and smooth. Set
In a large bowl, whisk together the eggs and sugar. Add the flour and
mix well. Add the chocolate and butter mixture, then mix only until
just combined. Pour the batter into the prepared cake pan.
Bake the cake for 15 minutes, then reduce heat to 300 F and bake for an
additional 8 minutes. Remove the cake from the oven and let cool
completely in the pan. Unmold and serve.
Servings: 8 to 10
(Recipe from Francois Payard's "Chocolate Epiphany," Clarkson Potter, 2008)
This dense, rich chocolate cake oozes holiday decadence, yet is fast
and easy enough for anyone to make. Pastry Chef Francois Payard
borrowed the recipe from his brother, Charlie, a pastry instructor, for
his recent book, "Chocolate Epiphany."
the cakes can be wrapped in plastic and frozen for up to a month. Serve
with ice cream, creme fraiche, whipped cream or a dusting of powdered
Courier Journal, Nov 2008
Fixed 26 Dec 2008.
Very easy to make and just a nice touch with a scoop of vanilla icecream after a yummy meal.