Lora Brody's bete noire (A special chocolate cake)
- Total Time
- About 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Six to eight servings
- ½pound unsalted butter at room temperature, cut into small pieces, plus butter for greasing the pan
- 8ounces unsweetened chocolate
- 4ounces semisweet chocolate
- ½cup water
- 1⅓cups sugar
- 5extra large eggs at room temperature, about one cup whites plus yolks
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
632 calories; 45 grams fat; 27 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 6 grams dietary fiber; 41 grams sugars; 9 grams protein; 62 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Butter a nine-inch cake pan and place a neat circle of parchment or wax paper on the bottom, covering it completely. If wax paper is used, butter it. If parchment is used, it is not necessary to butter it.
- Step 3
Chop both the chocolates into fine pieces and set aside.
- Step 4
Combine the water with one cup of the sugar in a heavy two-quart saucepan. A large copper saucepan is ideal for this. Bring to the boil over high heat and cook about four minutes or to a temperature of 220 degrees.
- Step 5
Remove the saucepan from the heat and immediately add the chocolate pieces, stirring until they are melted and smooth. The mixture may ''sieze'' but that is all right; it will blend when the butter is added. Immediately start adding the butter, stirring gently until all of it is used.
- Step 6
Place the eggs and remaining sugar in the bowl of an electric mixer. Start beating on high speed and continue until they are quite thick and pale yellow, and tripled in volume. This may take about 15 minutes. It may be useful to place a dishcloth over the mixer and bowl to prevent splattering.
- Step 7
Start mixing the egg and sugar mixture on slow speed. Add the chocolate mixture, stirring only until it is fully incorporated. Do not overbeat. This would cause air bubbles to form.
- Step 8
Spoon and scrape the mixture into the prepared cake pan. Set the pan in a slightly larger pan and pour boiling water around it. Do not allow the sides of the pans to touch.
- Step 9
Place in the oven and bake 25 minutes. Insert the sharp point of a knife into the center of the cake; if it comes out clean, the cake is done. If it does not come out clean, continue cooking for up to 10 minutes. Do not cook longer than a total of 35 minutes.
- Step 10
Let cool (see note) in the pan for 10 minutes. Run a sharp knife around the edge of the cake and unmold onto a cookie sheet. Invert a serving plate over the cake and turn it right side up onto the serving plate.
Tip
- This cake may be eaten hot or warm or cold. If it is unmolded directly from the oven, it is a bit tricky to unmold. If served warm, serve with an English custard flavored with Marsala (see recipe). Or serve it at room temperature with a dab of whipped cream on top. The texture of the cake changes if left overnight. It is still good but firmer.
Private Notes
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Cooking Notes
Lora Brody
I'd like to comment on my recipe. I think saying the prep time is about 15 minutes would encourage more folks to try it. It's a ridiculously easy recipe and if you follow the directions exactly you'll end up with a delicious chocolate cake that you can eat practically out of the oven - in under two hours.
eileeb b27
This is my absolute favorite of the recipes from Growing Up on the Chocolate Diet” which was gifted to me years ago…I use the food processor method you included and it couldn’t be easier! I add the ganache on top and occasionally a bit of peppermint extract.
Betty
I started making this when I first saw the recipe in Lora Brody's delightful book, Growing Up on the Chocolate Diet. This has long been one of my favorite high impact/low effort desserts. It has a beautiful texture and spectacular chocolate flavor.
Lora Brody
I'd like to comment on my recipe. I think saying the prep time is about 15 minutes would encourage more folks to try it. It's a ridiculously easy recipe and if you follow the directions exactly you'll end up with a delicious chocolate cake that you can eat practically out of the oven - in under two hours.
Private notes are only visible to you.
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