For the story: A Sweet Transition
340 g/ 12 oz dark chocolate (morsels or roughly chopped)
170 g/ 6 oz butter
200 g/ 7 oz sugar
3 eggs (medium)
3 g/ 1/2 tsp salt
230 g/ 8 oz organic bittersweet cocoa powder (sifted)
28 g/ 1 oz sweet vermouth
5 g/ 1 tsp vanilla extract
confectioner’s sugar (for sprinkling)
10 inch round cake pan
- Pre-heat your oven at 350 degrees.
- Set aside the butter, as it needs to be room temperature for use.
- Carefully sift the cocoa powder.
For the cake:
- First melt the dark chocolate in a double boiler at low heat and let cool.
- In an electric mixer, whisk softened butter with sugar until you obtain a creamy mixture.
- Then add eggs one at a time, making sure to whisk each completely before adding the next into the sugar-butter mixture.
- Add the vanilla extract.
- Add the sweet vermouth.
- Add sifted cocoa one tablespoon at a time.
- Add the salt.
- Add the melted dark chocolate and mix until well blended.
- Grease and line a 10 inch round cake pan with parchment paper.
- Gently pour in the mixture, making sure to distribute it evenly into the pan.
- Place cake on the middle rack and bake for 30 to 35 minutes, until you have a crackled, crispy surface.
- Let cool.
- Sprinkle with confectioner’s sugar (as much as your heart desires).
Consider serving this warmed up with ice cream or a dollop of fresh whipped cream.
For maximum freshness, this cake should be covered and stored at room temperature for up to 4 days (that’s if you don’t finish it before then 🙂 ).