Warm Chocolate Cake

This cake is a version of the soft, warm, semi-baked chocolate dessert that is so popular in restaurants today. My version works well with a time-bake oven. I serve it with espresso ice so that the crunchy, cold ice complements the warm, soft, rich cake.


Yield: 1 9 " round single-layer cake

Prepare a 9 " round removable bottom layer pan by spraying with vegetable spray.
Adjust oven rack to center and either preheat to 375 ° F. or set time-bake to bake for 25 minutes at 375 ° F.

Beat eggs, yolk, vanilla, salt, and sugar at high speed for 5 minutes in a stand-mixer until the color is light and the mixture is thick. Meanwhile melt the crisco and chocolate in the microwave until just melted. Let the chocolate cool, then add to the thick egg mixture with the flour. Carefully fold the mixture until uniformly mixed. Either bake right away if you are serving immediately, or refrigerate until about 1 hour until you are serving. Bake at 375 ° F. Serve immediately, sprinkled with confectioner's sugar, with some espresso ice on the side. You can hold the cake for about 30 minutes, but after that, the center will have congealed, and it won't be as delicious.

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