While roaming around World Market on my way to find a Chilean red wine, I saw this recipe on the back of a bag of Ghirardelli Gourmet 72% cacao extra bittersweet chocolate nibs for baking. Notice it's a 2-day recipe!!!
Ingredients:
- 10 oz (1 bag) Ghirardelli Gourmet 72% Cacao Extra Bittersweet Chocolate
- 16 tbsp (2 sticks) unsalted butter
- 1/4 cup water, or strong coffee
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 5 large cold eggs
- ---
- 8"x2" round cake pan, greased and lined with parchment paper
- Roasting pan larger than the cake pan
Directions:
- Start one day ahead.
- Preheat oven to 325F with a rack in the lower third.
- Boil a kettle of water.
- Melt chocolate, butter, and water in double boiler or microwave, stirring frequently. Cool to lukewarm.
- Whip sugar, salt, vanilla, and eggs at high speed with a handheld mixer (or medium speed with a stand mixer) for 5-6 mins., until light and nearly triple in volume.
- Fold 1/3 of egg foam into chocolate. Fold chocolate mixture into remaining egg foam just until blended. Scrape into prepared pan.
- Set cake pan in roasting pan. Pour boiling water around cake pan to a depth of 1". Bake until cake rises slightly and jiggles when nudged, about 20 mins. Set cake pan on a rack to cool.
- Cover and refrigerate overnight.
- Dip pan into a bowl of hot water for 10-15 seconds to loosen the cake. Dry pan and invert cake on a sheet of wax paper. Remove parchment. Turn cake upright on a serving platter. Serve slices with whipped cream.
- Optional garnish - 1/4 cup of orange or apricot jam mixed with 1/8 cup of warm orange juice.
Source: Ghirardelli
