Asian Five-Spice Chocolate Cake
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Butter a 10- by 2-inch round cake pan
3
Line bottom with a round of parchment paper and butter the paper
4
Put chocolates in a large shallow bowl
5
Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates
6
Stir until smooth, then stir in butter until smooth
7
Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held)
8
Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes)
9
Pour batter into pan and smooth top
10
Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering
11
Remove from water bath and cool 2 hours in pan on a rack
12
Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low
13
Invert cake plate over pan and flip cake onto plate
14
(If cake sticks, tap bottom of pan with a knife handle
15
If that doesn't work, heat pan again
16
) Peel off paper
17
Serve cake in thin slices
18
Preheat oven to 350°F
19
Butter a 10- by 2-inch round cake pan
20
Line bottom with a round of parchment paper and butter the paper
21
Put chocolates in a large shallow bowl
22
Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates
23
Stir until smooth, then stir in butter until smooth
24
Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held)
25
Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes)
26
Pour batter into pan and smooth top
27
Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering
28
Remove from water bath and cool 2 hours in pan on a rack
29
Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low
30
Invert cake plate over pan and flip cake onto plate
31
(If cake sticks, tap bottom of pan with a knife handle
32
If that doesn't work, heat pan again
33
) Peel off paper
34
Serve cake in thin slices