Sunday, May 9, 2010


8 large eggs
1 cup rich, Dark cocoa, Ramstadt-Breda or equal
1/2 cup butter, melted and cooled slightly
1 1/4 cups granulated sugar
Preheat the oven to 325 degrees.

In your stand-type mixer and with the whip attachment beat the eggs for three minutes at medium speed, until they are bubbly and lighter colored. While the eggs are beating, melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup—do not compress the cocoa.

Add the sugar and cocoa and beat in. While the mixer is running, drizzle in the melted butter. Continue beating until mixed. Scrape the batter into the pan.
Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Dust with powdered sugar if you desire.

Yield: 12 servings.

For the cake, you will need a good quality nine-inch springform pan.  A good quality cocoa is essential. You want at least 16% cocoa butter. Most store cocoas are 8 to 10%. Ramstadt-Breda cocoa is 24%.  a Prepared Pantry recipe

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