This takes 15 minutes to assemble and 4 hours to bake in a slow oven. When you take it out, it will look like chocolate pudding, but after a cooling period and refrigeration, it will become firm.
You'll need an 8-inch springform pan. For best results, do not substitute a different kind of chocolate.
Serve with whipped cream, too, if desired.
Make Ahead: The cake needs to be chilled for at least 2 hours before serving. It can be refrigerated for up to 5 days.
Servings: 16 - 20
- 2 cups heavy or light cream
- 1 cup firmly packed light brown sugar
- 1 pound semisweet chocolate, coarsely chopped
- 1/4 teaspoon fine sea salt
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 8 large egg yolks, preferably at room temperature
- Raspberries, for garnish (optional)
Preheat the oven to 175 degrees. Grease the sides and bottom of the pan with cooking oil spray, then line the bottom with parchment paper.
Combine the cream and brown sugar in a large saucepan over medium heat. Once the mixture begins to bubble, reduce the heat to low. Stir in the chocolate until it has melted. Remove from the heat.
Stir in the salt plus the vanilla and almond extracts, then the egg yolks. Pour into the pan. Bake (on the middle rack) for about 4 hours. The cake will be solid yet not quite set at the center. Cool to room temperature on a wire rack, then refrigerate for at least 2 hours until firm.
Unmold, carefully remove the parchment paper and transfer the cake to a plate. To serve, dip a sharp, thin knife into very hot water before making each cut. Garnish with raspberries, if desired.
Adapted from "Cooking Slow: Recipes for Slowing Down and Cooking More,” by Andrew Schloss (Chronicle, 2013).
Tested by Bonnie S. Benwick.
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