Method
Preheat oven to 350 degrees. Butter a 9-inch
round pan and line bottom with a parchment circle.
Have a larger pan ready to serve as a water bath. Melt
the chocolate gently over hot water. Keep warm. Whip
the cream with 2 tbs of sugar until the mixture forms
soft peaks. Set aside. Whip eggs on high speed in a
stand mixer until double in volume. Gradually add the
1/2 cup sugar to the eggs, 1 tbs at a time. Continue
whipping until the eggs have fully tripled in volume
and are light and fluffy. Pour the coffee into the
chocolate and stir until combined. Fold the eggs into
the chocolate in three additions, working quickly to
incorporate each addition. Fold in cream. Pour the
batter into the parchment-lined pan. Place it in the
larger pan. Fill the outer pan with hot water so that
it reaches halfway up the side of the cake pan. Bake
for 40-50 minutes or until the cake still jiggles in
the center when gently shaken. Cool completely on a
rack. To unmold, slide small knife or spatula around
the edges of the cake to loosen from pan. Cover the
top of the pan with a sheet of waxed paper. Place a
plate upside-down over the paper and invert pan and
plate together. Remove cake pan and parchment liner.
Place a serving platter on the bottom of the cake and
turn right side up. Slice and serve the velvet chocolate
cake with crème
anglaise or whipped cream.
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