Having visitors from out of town always reminds me of how much our culture revolves around food and beverages here in Portland. My list of things to do with an out-of-towner is skewed heavily toward the restaurants, bars, and breweries with just a few other attractions (Powell’s books, neighborhood shopping) sprinkled in. And so I’m still recovering from my sister’s recent visit. It was an especially exciting visit for me because it landed just a day after her birthday and, since we live in different states, we rarely get to spend birthdays together. It also gave me an excuse to bake a birthday cake.
This recipe is about as simple as you can get. It was adapted by Jacqui at So Good and Tasty from a David Lebovitz recipe. It doesn’t call for any frosting, but good-quality ice cream is a great way to add a little extra sweetness and creaminess. I’ve been snacking on it for a few days now and I think it’s definitely best when served warm. Real ingredients, not too sweet…this is cake all grown up. Happy birthday, Maggie!
Simple Chocolate Cake
adapted from So Good and Tasty
– 8 oz semisweet chocolate, roughly chopped
– 8 Tbsp unsalted butter
– 1/3 cup sugar
– 4 eggs at room temperature, yolks separated from whites
– 2 Tbsp all-purpose flour
– pinch of salt
Preheat the oven to 350F and butter an 8-inch cake pan.
Melt the chocolate and butter in a double broiler until smooth. Remove from heat and add half of the sugar, the eggs yolks, and the flour.
Using a hand- or stand-mixer, whip the egg yolks with the salt for a few minutes, until they begin to appear a bit foamy. Slowly add the remaining sugar in small amounts, whipping constantly until the mixture forms peaks that hold their shape. (I bought an electric hand-mixer just for this and I really would recommend it…I’m not sure I would have had the speed or stamina to do it by hand!)
Using a rubber spatula, fold the egg whites in with the chocolate batter until the mixture is uniform. This will take several minutes but you will get there.
Scrape the batter into the pan and bake for 25-30 minutes, until the center feels firm. Let cool and serve with good-quality vanilla ice cream.
* I added this post to this week’s Melt in Your Mouth Monday.