If you are looking for an easy, super rich/yummy chocolate cake, this is the one! Harsha absolutely loves it! I like it too, but its not always good for my back side. Anyway, the recipe was originally from epicurious.com, but I made some variations to it. I would have a picture, but I did a big no-no and did not flour the pan. As a result, the cake won't release and we have a very pretty & yummy pan cake :-)
Chocolate Torte
1 cup butter
12 oz bittersweet or semisweet chocolate, chopped (I was lazy this time and used Hershey's special dark chocolate chips and it tasted great)
1 cup sugar
6 large eggs, room temperature
2/3 cup flour
1/2 tsp salt
1 cup chopped berries (we like blueberries or raspberries)
Preheat oven to 350 degrees. Butter and flour 9" pan.
Melt butter in heavy large saucepan over medium heat. Remove from heat and add chocolate, let stand 1 min. Whisk until chocolate is melted, then add sugar and one egg at a time. Add flour, salt and berries. Bake for 45 minutes until top is puffed and cracked. Cool completely.
Ganache:
1 cup whipping cream
10 oz bittersweet or semisweet chocolate, chopped (I was lazy this time and used Hershey's special dark chocolate chips and it tasted great)
Bring whipping cream to simmer over medium heat. Add chocolate and whisk until melted and smooth. If you are patient, then you'll do it slowly (medium heat!) and it will turn out super glossy and pretty.
Smooth glaze over the top of the cake. Cool and then serve with whipped cream and fresh berries.
