This cake ranks as one of the top 2 or 3 desserts I've ever had. It's that good. Super-rich, without being leaden, it has a nice slightly crunchy layer on top with a moist and chewy melt-in-your-mouth center. Use good chocolate and it will be even better.
I followed the advice of someone who suggested separating the eggs and beating 1/2 of the egg sugar into the whites and yolks before combining them. I think that really helps the texture.
The batter more than filled the 9.5" pie pan I had, so I put the rest in 3" ramekins for individual servings. I baked it all in a water bath at 350. The ramekins were done in about 40 min, the big cake took another 10 min. I baked until there was just a little sticking to a toothpick.
Serve with fresh whipped cream (that ingredient does not get added to the batter...), and maybe a drizzle of homemade chocolate and/or raspberry sauce.
Absolutely, ridiculously good.
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This cake ranks as one of the top 2 or 3 desserts I've ever had. It's that good. Super-rich,...