I got this recipe from the New York Times, which in turn got it from Loretta Keller of the San Francisco restaurant Coco500. It’s absolutely delicious, and definitely a nice change of pace from the standard homemade cakes. I recommend making it for an adult special occasion (not sure if the kids will like it so much, especially given that it doesn’t have frosting and it’s dark chocolate).
Here is where you find the story of the cake: http://www.nytimes.com/2006/02/08/dining/08temp.html?ex=1297054800&en=c37544e81344a9e6&ei=5088&partner=rssnyt&emc=rss
Here is where you can get the recipe:
http://www.nytimes.com/2006/02/08/dining/081trex.html?ex=1160452800&en=9bbb49631c667c6b&ei=5070
A note of caution: Although it is SUPER easy to make (you don’t even need a double boiler to melt the chocolate!), and it bakes quickly, you do need to cook and refrigerate it for awhile so make sure you make it about 4 hours before you have to serve it. It’s also really easy to transport because you make it in a springform pan, so it’s a great way to take a dessert to a friend’s dinner party.
A quick recipe note: For the dark chocolate, I picked up a bag of Ghiradelli’s dark chocolate chips and they worked perfectly in the recipe.
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