NOTES: You’ll feel pretty shitty if you fuck this up. I did. However, in addition to being reportedly idiot-proof (that was debunked), it is also forgiving. I didn’t cover the cake for the first half of the baking time, and it was still pretty moist.
I was also out of tin foil so I wrapped the pan in three layers of saran wrap, and a trash bag, and spent the hour worrying if the plastic would melt and thus ruin my pan or if it will break and my cake would flood.
ADAPTED from David Lebovitz
INGREDIENTS: 10 ounces (290 grams) of semisweet chocolate, 1 cup of sugar, 5 room temperature eggs, 200 grams of butter
DIRECTIONS: Preheat the oven to 350C. Roughly chop the butter and chocolate and melt in a double boiler. Remove from heat when melted, and set aside. In another bowl, beat eggs and sugar together. Slowly, drizzle the melted chocolate into the beaten egg mixture. You’ll want to introduce the chocolate gradually so the eggs don’t cook; it’s also semi-important that the eggs are room temperature so the temperature difference is diminished.
Butter a 9 inch spring form pan and dust with cocoa powder. Wrap the pan in aluminum foil to waterproof it. Set the cake pan in a roasting tray. Pour the cake batter into the pan. Cover the top of the cake tightly with more aluminum foil. Pour hot water into the roasting pan until it reaches halfway up the pan.
Bake for an hour.