This decadent chocolate cake that pairs well with berries or slices of citrus.
Vegetable oil spray
2 cups heavy (whipping) cream or light cream
1 cup firmly packed light brown sugar
1 lb semisweet chocolate, coarsely chopped
1/4 tsp fine sea salt
1 tbsp vanilla extract
1 tsp almond extract
8 large egg yolks
Sweetened whipped cream for serving (optional)
Raspberries, orange slices, or other fresh fruit for serving (optional)
Step 1: Preheat the oven to 175°F. Coat the bottom and sides of an 8" round springform cake pan with vegetable oil spray and line the bottom with parchment paper or aluminum foil. Set aside.
Step 2: In a large heavy saucepan, heat the cream and brown sugar until simmering. Turn the heat to low, add the chocolate, and stir until the chocolate is melted. Remove from heat and stir in the salt and the vanilla and almond extract until smooth. Mix in the egg yolks. Pour into the prepared pan.
Step 3: Bake until the surface of the cake is solid but still feels soft in the center, about 4 hours. Take it out of the oven and cool to room temperature on a rack. Refrigerate until completely firm. Cut around the sides of the cake and remove the sides of the pan from the bottom. Invert the cake onto a plate, and remove the bottom of the pan and the paper or foil liner. Invert back onto a serving plate. Serve in thin slices with whipped cream and fruit, if desired.
See more recipes from Cooking Slow.
Reprinted with permission from Cooking Slow (2013, Raincoast Books).