I was heading to a dinner party where I had been asked to bring a desert, with about two hours until said dinner party (and hair still wet) I desperately scanned through my Junior League Cookbooks. And then right then and there, as if by magic, or an act of God, I opened right up to Easy Chocolate Cake (Always in Season, page 51). It was perfection, I had everything on the ingredients list on hand and it was chocolate, I really couldn't have asked for more. So of course I am going to share it with you, because we are busy and NEED Easy Chocolate Cake.
Check it out, in all it's rich glory.....
Ok let's begin shall we? Start by grabbing the following ingredients:
In a separate bowl beat the eggs and sugar until smooth and thickened. Sift the flour and baking powder over the egg mixture and fold in gently. Fold in the chocolate mixture gradually.
Spoon into a buttered and floured springform pan with a 2 3/4 inch side. Bake at 325 degrees for 20 minutes. Cover with foil. Bake for 30 minutes longer or until a tester inserted center comes out with moist crumbs attached.
Remove the foil and cool in a the pan on a wire rack; cake will fall as it cools. Run a knife around the edge of the pan to loosen the cake. Place on a serving plate and remove the side of the pan. Garnish with confectioners' sugar.
Serves 10.
This ended up tasting divine of course, it tasted a bit like a giant brownie! I think in the future I will be sure to serve this with vanilla bean ice cream, OK and maybe even a raspberry sauce. What would you serve it with? Oh please let me know.
Mary.
Check it out, in all it's rich glory.....
Ok let's begin shall we? Start by grabbing the following ingredients:
- 10 oz bittersweet or semisweet chocolate, chopped
- 1 cup butter
- 5 eggs
- 1 1/4 cups sugar
- 5 tablespoons flour
- 1 1/2 teaspoons baking powder
- Confectioners' sugar for garnish
In a separate bowl beat the eggs and sugar until smooth and thickened. Sift the flour and baking powder over the egg mixture and fold in gently. Fold in the chocolate mixture gradually.
Spoon into a buttered and floured springform pan with a 2 3/4 inch side. Bake at 325 degrees for 20 minutes. Cover with foil. Bake for 30 minutes longer or until a tester inserted center comes out with moist crumbs attached.
Remove the foil and cool in a the pan on a wire rack; cake will fall as it cools. Run a knife around the edge of the pan to loosen the cake. Place on a serving plate and remove the side of the pan. Garnish with confectioners' sugar.
Serves 10.
This ended up tasting divine of course, it tasted a bit like a giant brownie! I think in the future I will be sure to serve this with vanilla bean ice cream, OK and maybe even a raspberry sauce. What would you serve it with? Oh please let me know.
Mary.
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