Making Dessert Count: Dense Bittersweet Chocolate Cake
Dessert is a big part of the holidays, in fact I think it’s a big part of any successful get together. It’s the time when it’s okay to indulge a little and let the conversation flow. Some of my favorite times have been spent gathered around a table – dining or coffee – with friends and family at the end of a delicious meal. So when Target asked me to share just what makes holiday entertaining special – that sweet finish worth lingering over – I couldn’t resist.
To me dessert isn’t just about what’s on the plates, it’s just as much about the ambiance. You want to create a relaxed atmosphere that makes your guests feel comfortable and happy. In my home that means lowered lights, candles, and quiet music in the background that doesn’t overshadow the conversation.
This is one of my favorite holiday desserts that’s a year round classic doesn’t say “holiday” at all. (But no fear, it can easily be dressed up with some whipped cream and red berries to make it so!) I prefer to serve this Dense Bittersweet Chocolate Cake with a dusting of powdered sugar and coffee. A thin slice is all that’s needed, and it isn’t the sort of sweet that can’t be eaten quickly, it’s meant to be savored – inviting the conversation that makes the holidays so wonderful. . These mercury glass plates spotlight the not too sweet slices quite nicely, while a gold charger easily doubles as a serving plate for the cake itself. My favorite mood lighting continues to be tea lights, they’re so easy and sparkly set in a few small frosted gold mason jars. Hours of talking and memories await!
Dense Bittersweet Chocolate Cake
• 12 oz fine bittersweet chocolate (not unsweetened), chopped
• 1 1/2 sticks (3/4 C) unsalted butter, cut into pieces
• 1 1/2 tsp vanilla
• 1/4 tsp salt
• 3/4 C sugar
• 5 large eggs, separated and brought to room temperature
• 3/4 C flour
Place oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.
Melt chocolate and butter in a large (microwave-safe) bowl in the microwave set at 50% power for 3 to 4 minutes, stirring once every 60 seconds. Cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a tablespoon at a time, and continue to beat until whites hold stiff glossy peaks.
Whisk one fourth of whites into chocolate mixture, then fold in remaining whites gently but thoroughly. Pour batter into springform pan and spread evenly.
Bake until a toothpick or skewer inserted into cake center comes out with moist crumbs attached, about 35 to 40 minutes.
Cool cake in pan on a rack for 10 minutes, then remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate. Enjoy!
This post is sponsored by Target. Shop Home Décor for modern luxury made easy.
Disclaimer: This post sponsored by Target. All words and opinions are my own as always. Thank you for supporting the brands that help keep our content fresh!Posted In entertaining, recipes, sponsored post
LEE @ Modern GranolaNovember 13, 2014 at 12:59 pm
Oh yeah this is right up my alley. Looks delicious!