Chocolate Cake

With all the holiday's I've had some time to relax and do some fun things like.. Bake! Although once we get back into the work flow it's back to healthy eating, for sure. Yesterday I made this decadent chocolate cake from Ina Garten's new cook book "make it ahead." I made a few tweaks to her recipe, she makes this cake with gluten free flour but I used regular flour instead and I used cooled coffee instead of coffee granules. But it came out great and looks so good! 

What You'll Need: 
- 1 Pound & 3 ounces bittersweet chocolate such as Lindt, broken into chunks 
- 1 1/4 sticks of butter (unsalted cut into pieces at room temperature)
-1 tablespoon flour
-1 1/2 tablespoons sugar
-1 teaspoon cooled coffee 
-1/4 teaspoon salt
-4 large eggs, separated
-1/4 cup heavy cream

What To Do: 
1. Preheat the oven to 425 and grease an 11 inch tart pan (with a removable bottom) or you can use an 8-inch spring form pan. 
2. Place the pound of chocolate in a large heat proof bowl over a pan with simmering water (keep stirring the chocolate until it is melted). Off the head add in, butter, flour, sugar, coffee and salt. Then add in egg yolks until smooth. 

                    

3. Whip the egg whites in an electric mixer until they form soft peaks. Fold them into the chocolate mixture (very carefully with a rubber spatula) until everything is combined. 

4. Scape the mixture into the pan and bake for 15 minutes -- then turn off the oven and leave the cake in there for an hour. The cake will sink in the middle. 

5. Carefully release the sides of the pan and slide the cake onto a flat serving cake stand. 
6. Place the 3 ounces of chocolate and heavy cream in a heat-proof bowl and set over a pan of simmering water. Again keep stirring until the chocolate melts. Pour the chocolate onto the sunken part of the cake. 
7. Allow the cake to cool before serving (I like a cold chocolate cake so I even put it in the fridge)

This cake looks so good and tastes even better!