Cyrano Chocolate Cake

I needed a last minute birthday cake for my Aunt Peggy.  I didn't have time to get to the grocery so I had to rely on what I had at home.  Since I had some butter, semisweet chocolate, eggs and cream, I chose to make this lovely flourless chocolate cake.  It turned out great and not at all difficult to make.  I topped it off with some whipped cream and raspberries.  It was not too sweet and and full of chocolateness....hmmmm.... is that a word???? 

Well, it is now! 

Cyrano Chocolate Cake

Baking for All Occassions, Flo Braker

Yield:  One 9=inch round cake, 8-10 servings

1 ¼ sticks of unsalted butter

12 oz. semisweet chocolate finely chopped

3 Tbsp. unsweetened natural or Dutch processed cocoa powder

3 large eggs

1 large egg yolks

½ cup granulated sugar

1 Tbsp. pure vanilla extract

Before Baking:  Center a rack in the oven and preheat the oven to 374 degrees F.  Have ready a 9 by 2-inch round cake pan.  Select a shallow roasting pan that will accommodate the cake pan with 1 to 2 inches of space between the cake pan and the sides of the roasting pan.  Set the cake pan in the roasting pan and pour warm water into the roasting pan to reach slightly over halfway up the side of the cake pan.  Remove the cake pan from the water and place the roasting pan with the water in the oven while it is preheating.  Butter the cake pan then flour it, tapping out the excess flour.  Line the bottom with parchment paper.  Have all ingredients at room temperature.

To Make the Cake:  In a heavy 1-quart saucepan, melt the butter and chocolate over very low heat, stirring with a rubber spatula until smooth.  Or, combine in a medium microwave-safe bowl and melt in a microwave oven at 50 percent power for 30 seconds, stirring after each burst, until melted, 2 to 3 minutes.  Transfer to a medium bowl and let cool for 5 minutes.  Stir in cocoa powder.

In a bowl of a stand mixer, stir together the eggs, egg yolk, and granulated sugar.  Attach the bowl to the mixer, fit the mixer with a whisk attachment, and whip the mixture at medium speed until fluffy, pale yellow and double in volume, about 3 minutes.  When the whisk is lifted the mixture should fall back into the bowl in a ribbon that rests softly on the surface and remains there for about 3 seconds before dissolving back into the mixture.  Add the vanilla during the final moments of whipping.  Fold one-third of the egg mixture into the chocolate to lighten it.  Fold in the remaining  egg mixture.  Pour the batter into the prepared pan and carefully place the pan in the water bath

Bake the cake until an instant read thermometer inserted into the center registers about 160 degrees F, about 30 minutes.  The chocolate firms as the cake cools, so be careful not to overbake.  Transfer the pan to a wire rack and let cool for about 10 minutes.  Then invert a serving plate on the cake and invert the cake onto it.  Slowly peel off the parchment paper and let the cake cool completely.

To serve, using a fine mesh strainer, dust the top of the cake with powdered sugar.   Or, using and offset spatula, frost the top with whipped cream.  Cut into wedges with sharp knife, dipping the knife blade in hot water and wiping dry with a towel before each cut.