I actually enjoy a complicated baking project now and then, but I can’t really remember when I last had the time to tackle one. Probably last Christmas . . . . Most of the time, my test for a homemade dessert is whether the active time to make it is more or less than the time it would take to go to a good bakery and buy something. Fortunately, I’ve got a few sweet choices that pass this efficiency test. Here’s one of my favorites.
This rich chocolate cake comes together in minutes, but its deep dark chocolate flavor with just a hint of sweetness is sophisticated and luxurious. The warm spices add a seasonal accent for fall and winter. In warmer months, I often substitute a teaspoon of orange extract to brighten things up.
Recipe
(from David’s recipe book)
Ingredients
4 oz (115g) bittersweet chocolate
1 stick (1/4 pound or 115g) of unsalted butter
3/4 cup (180ml) sugar
3 large eggs
1/2 cup (120ml) unsweetened cocoa powder
2 teaspoons cinnamon (preferably freshly ground)
1/2 teaspoon (generous) cayenne pepper
Instructions
1. Preheat the oven to 370F.
2. Grease an 8-inch springform pan and line the bottom with parchment or was paper. Grease the paper.
3. Chop the chocolate finely.
4. In a double boiler (or a metal bowl placed over a saucepan full of simmering water) melt the chocolate and the butter together.
5. Remove from the heat and whisk in the sugar and then the eggs.
4. Combine the cocoa powder and spices, sift them into the chocolate mixture and mix to combine.
5. Pour into the prepared pan and bake for 25 minutes.
6. Cool on a rack in the pan for about 15 minutes, unmold the cake and continue to cool on a rack until room temperature.
Sift powdered sugar over the top and serve with whipped cream or ice cream.
