Quick Israeli Chocolate Cake
by Zehorit Heilicher, Tastemaker in Residence
Yield: 1 8” cake
200 grams bittersweet chocolate, (7oz)
200 grams unsalted butter, (7oz- 15T)
4 extra large eggs, room temperature
1 cup granulated sugar
1 cup AP flour
1.5 tsp baking powder
¼ tsp salt
150 grams bittersweet chocolate, (5oz)
150 milliliters heavy cream, (5oz)
1. Prep: Heat oven to 350F. Grease an 8” cake pan and line with parchment. Sift together flour, baking powder and salt and set aside.
2. Melt and cool chocolate: Place butter and chocolate in a microwave safe bowl and on low heat melt, stopping every 1-minute to stir. Place aside to cool slightly.
3. Make the batter: Place 4 eggs in a bowl of stand mixer and whip on high for 2-3 minutes, until thick and light yellow. Slowly add in the sugar until batter is very thick. Using a spatula gently fold the chocolate mixture into the eggs until well combined. Add the flour mixture, folding gently until just mixed in. Pour batter into prepared pan, place on a rimmed baking sheet and then place in the oven. Bake for 30-40 minutes, until a toothpick inserted comes out mostly clean, with a few crumbs clinging.
4. Make the Ganache & Finish: Cool cake in pan for 10 minutes and then invert on a cooling rack. While cake is cooling make the ganache. Chop the chocolate, place in a bowl and pour the cream over it. Place in the microwave and melt on low heat, stopping to check and stir every 1-minute. Pour the ganache over the cooled cake and spread gently.