So my uncle was having a New Year celebration and, seeing as how I love to cook, asked me to bring a dessert. The one thing he failed to mention was that since they were hosting a Japanese exchange student, it was going to be a Japanese style meal. The cake was already made and there was no time to make another dessert so I adapted (a great skill all aspiring chefs should master.) My dad (being the genius that he is) quickly googled the word "cake" in Japanese, we whipped up some icing and wrote 'cake' on the cake. Still it was missing something so I grabbed a pair of chopsticks washed some fresh raspberries and arranged them on the masterpiece. We even had five minutes to spare!
Here's the recipe:
8 eggs
1 cup of white sugar
24 ounces unsweetened chocolate
2 cups unsalted butter
As much brandy as you want (I use about 4 tablespoons)
Preheat oven to 350 degrees, butter a 9" springform pan and get out a roasting pan. Then double boil the chocolate and butter, and stir until the mixture is smooth, and let cool. Whip eggs and butter until light and fluffy (around 6 minutes) slowly mix in the chocolate and brandy stirring the entire time, continue for about 3 minutes until the mixture is homogeneous, and pour the batter into the pan. Boil some water and after immersing the springform pan in the roasting pan carefully pour the water into the roasting pan making sure not to get the water in the cake mix. The water in the roasting pan should come half way up the baking pan. Cook for 30 minutes (check regularly) I usually undercook my cakes because they will continue to cook in the pan after they are removed from the overn. Garnish as you see fit. I used fresh raspberries and white chocolate.
Jonah
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