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Ингредиенты
- 8 ounce Semi-Sweet Chocolate, Coarsely Minced (8 Squares)
- 6 ounce Unsweetened Chocolate, Coarsley Minced (6 Squares)
- 3/4 c. Unsalted Butter Cut Up
- 9 lrg Large eggs, At Room Temperature
- 1 1/2 c. Sugar
- 1 tsp Vanilla Extract
- 2 Tbsp. Unbleached All Purpose Flour Confectioners' Sugar
Инструкции
- Yield: 16 Servings
- NOTE: This very densed chocolate cake is named after the famous California fault becaus it forms big cracks as it bakes and cools.
- Adjust the oven rack to the lower third of the oven. Prehat the oven to 350 degrees F. Butter and flour a 10-inch springform pan.
- Heat the chocolates and butter in a double boiler over simmering water, stirring frequently, till melted. Remove from the heat and cold to room temperature, stirring occasionally. about 25 min.
- Beat the Large eggs in a large mixer bowl till frothy. Gradually add in the sugar and beat till mix becomes thick and lemon-colored and ribbon forms when the beaters are lifted, about 10 min. Add in the vanilla. Gradually add in the chocolate mix and beat well. Mix in the flour and pour the batter into the prepared pan.
- Bake 45 to 50 min, till the top of the cake begins to crack. Cold completely in the pan on a wire rack, then wrap and chill overnight. Let stand at room temperature for 1 hour before serving.
- Remove the sides of the pan and place on a serving plate. Sprinkle the top with confectioners' sugar. For best results, cut the cake with a knife dipped in hot water, wiping off the knife between cuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 6 servings | |
| Calories 846 | |
| Calories from Fat 558 | 66% |
| Total Fat 64.99g | 81% |
| Saturated Fat 38.27g | 153% |
| Trans Fat 0.0g | |
| Cholesterol 374mg | 125% |
| Sodium 123mg | 5% |
| Potassium 660mg | 19% |
| Total Carbs 72.39g | 19% |
| Dietary Fiber 11.1g | 37% |
| Sugars 51.24g | 34% |
| Protein 18.34g | 29% |
