HAPPY VALENTINE'S DAY!
David Lebovitz's Chocolate Idiot Cake
Adapted from Ready for Dessert (Ten Speed Press)
10 ounces bittersweet chocolate, coarsely chopped (ScharffenBerger chocolate if possible, if not, use a good one)
7 ounces butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup sugar
Preheat the oven to 350F
Butter a 9-inch springform pan and dust it with cocoa powder, tapping out any excess. Wrap the outside tightly with foil, making certain it goes up to the rim. Water leaking in will ruin the cake.
Melt the chocolate and butter in the microwave, stirring each time you check, until smooth.
In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
Bake for 1 hour and 15 minutes.
You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days.