Chocolate San Andreas Cake

Recipe Ingredients

8 oz	227g	Semi-sweet chocolate - coarsely chopped
6 oz	170g	Unsweetened chocolate - coarsely chopped
3/4 cup	148g / 5.2oz	Unsalted butter cut up
9 cups	1782g / 62oz	Eggs - at room temperature (large)
1 1/2 cups	297g / 10oz	Sugar
1 teaspoon	5ml	Vanilla extract
2 tablespoons	30ml	Unbleached all-purpose flour
		Confectioners' sugar

Recipe Instructions

NOTE: This very dense chocolate cake is named after the famous California fault because it forms big cracks as it bakes and cools.

Adjust the oven rack to the lower third of the oven.

Preheat the oven to 350F Butter and flour a 10-inch Springform pan.

Heat the chocolates and butter in a double boiler over simmering water, stirring frequently, until melted.

Remove from the heat and cool to room temperature, stirring occasionally--about 25 minutes.

Beat the eggs in a large mixer bowl until frothy. Gradually add the sugar and beat until mixture becomes thick and lemon-colored and ribbon forms when the beaters are lifted, about 10 minutes. Add the vanilla.

Gradually add the chocolate mixture and beat well. Fold in the flour and pour the batter into the prepared pan.

Bake 45 to 50 minutes, until the top of the cake begins to crack.

Cool completely in the pan on a wire rack, then wrap and refrigerate overnight. Let stand at room temperature for 1 hour before serving.

Remove the sides of the pan and place on a serving plate. Sprinkle the top with confectioners' sugar. For best results, cut the cake with a knife dipped in warm water, wiping off the knife between cuts.

Source:
The Ladies Home Journal April 1991

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