Chocolate Velvet Cake

* 1 pound finely chopped 70% bittersweet chocolate * 1 c heavy cream * 2 T sugar

* ½ c strong coffee, kept warm, not hot

* 6 eggs * ½ c sugar.

Preheat the oven to 350 degrees.
Spray a 9” pan with cooking spray. Line the bottom with parchment. Have a larger pan ready to serve as a water bath.

Bring a pot of water to a boil. Place the chocolate in a bowl. Cover the bowl with plastic wrap. Turn off the water and place the bowl on top of the pot. Make sure that the water is not touching the bottom of the bowl or the chocolate will scorch. The remaining heat will melt the chocolate, this will take 10 min. or so..

Meanwhile, whip the cream with the 2T of sugar to almost medium peaks. Set aside.

Using the wire whisk attachment, whip the eggs on high speed with a stand mixer until double in volume. It is imperative that you allow the eggs to gain a significant amount of volume BEFORE you begin to add the sugar. If you don’t, the cake will not be correct. Gradually add the ½ c of sugar, 1 T at a time, until the eggs have tripled in volume and are very light and fluffy.
Stir the coffee into the chocolate until combined.

Fold the egg mixture into the chocolate in three additions, working quickly to incorporate each addition well.

Fold in the cream in 2 additions.

Pour the batter into the parchment lined pan. Place this pan in the larger pan. Place the unit into the oven, and fill the outer pan with hot water until it comes about ½ way up the side of the inner pan, preferably until the inner pan floats, this will insure an even cake.

Bake for 35-40 min or until just set. It can be slightly soft in the center as it will firm up on cooling. Remove the inner pan from the water bath and cool on a rack. Once it has cooled, you may refrigerate it up to 5 days, wrapped in plastic.
Slice and serve with crème anglaise (vanilla custard sauce) or crème fraiche.

This cake is best eaten at room temperature. If you have refrigerated it, let it come to room temperature before eating. Cutting with a hot, wet knife makes it easier.
©Claire Legas 2007