Our friend Nicole sent us the recipe for this cake for Valentine’s Day with the email’s subject line “Milk Chocolate Guittard Decadence CAKE!!!” We were understandably pretty excited to try it out.
The original recipe calls for some fancy pants chocolate. We cheated and just used 365 Everyday Whole Foods chocolate. Please don’t tell Nicole. The only direction we left off was to save her a piece. You should, though, because the cake is that good and that rich.
3 cups (18 oz) Collection Etienne 38% Cacao Milk Chocolate, chopped
1/4 cup water
3 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
Preheat oven to 325°F. Line an 8-inch cake pan with parchment.
Melt chocolate and water in top of double boiler over low heat, stirring constantly until smooth. Set aside and keep warm.
Beat eggs and sugar on high speed until pale and thick, about 5 minutes. Add melted chocolate and mix on low speed until smooth. Mix in flour just until incorporated. Pour into prepared pan and bake in preheated oven for 45-50 minutes. Top should be puffy and cracked and edges set but center will test wet.
Cool on rack. Loosen cake from pan by running a thin blade around the edges.
Invert onto plate. Cake can be served warm for a runny texture, room temperature for a soft texture, or the next day for a firm texture. This cake also freezes well. Cut with a long bladed knife dipped in hot water and wiped clean before cutting each piece.