This dense, single-layer cake is especially easy because it's supposed to look imperfect and requires no frosting. A dozen eggs, nearly a pound of butter, and 12 ounces of bittersweet chocolate make it taste super rich and decadent.
This cake was delicious. I modified a little by substituting almond extract instead of vanilla. To accompany I added a modified version of chocolate sauce from the Jack Daniels Chocolate Sauce recipe from Mustards Grill in Napa, substituting dark rum. Topped with homemade whipped cream (tiny bit of almond extract instead of vanilla). I agree with the other review that you could substitute some semi for the bittersweet. I'm not a chocoholic, but this is one cake you must make.
Martha Stewart Member
i served this cake last night and it was delicious. it was simple to make (even with separating the dozen eggs), the flavor was intensely chocolate, but not overly sweet; in fact, i think you could substitute semisweet chocolate for some of the bittersweet. it was VERY moist. and smooth. i sprinkled slivered almonds over the powdered sugar dusting and served it w/ coffee ice cream, which i don't think was the best pairing. a chocolate sauce or simple whipped cream would have been better.