Dark Goddess Cake
- 12 ounces bittersweet or dark chocolate, chopped
- 1 1/2 sticks unsalted butter, cut into pieces (6 oz. butter)
- 1 tablespoon bourbon vanilla extract
- 7 large organic free-range eggs
- 1 cup organic light brown sugar, packed
- 1/2 cup organic white cane sugar
- 1/4 cup organic unsweetened cocoa
- 1/2 cup almond flour
- Preheat oven to 350°F.>
- Line the bottom of a 9 inch spring-form pan with a circle of parchment paper; carefully butter the paper.
- Place the chocolate and butter in a medium to smallish saucepan, and set the pan into a slightly larger sauce pan filled with two inches of hot water; bring the water to a simmer and slowly melt the chocolate and butter together. Stir with a wooden spoon until the chocolate and butter are melted together.
- Remove the pans from the heat, and set aside the pan of chocolate and allow it to cool a bit. Stir often to keep it smooth.
- Using an electric mixer, beat the eggs well or until they appear light colored and frothy; add the sugar and beat mixture again until it is thick and flows in ribbons, about 5-6 minutes.
- Very slowly pour about half of the warm chocolate into the egg-sugar mixture (to gently temper it). Beat on low to combine. Blend in the remaining chocolate with wooden spoon by hand.
- Add the vanilla.
- Sift the cocoa into the batter and gently mix.
- Pour the batter into the prepared spring-form pan and bake at 350°F for 45 to 50 minutes. (Note: the top of the cake may be cracked).
- Cool the cake in the pan, on a wire rack. Loosen the cake from the edges of the pan with a small flexible spatula, and release the spring clasp.
- Dust the cake with cocoa powder or powdered sugar and garnish each plate with a few scattered raspberries or mint leaves, and whip cream if desired.
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