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Sep 25, 2007

Prep Time:Less than 30 min
Special Considerations:Vegan

For the cake:

1 cup cold water

2 1/2 sticks (1 1/4 cup) organic unsalted butter plus an additional 1 tablespoon to grease the baking pan

1/4 cup organic cocoa powder

1/2 teaspoon organic sea salt, like French "sel gris"

2 cups pure cane certified organic sugar

2 cups all-purpose unbleached organic flour

1 teaspoon baking soda

2 organic eggs

1/2 cup organic sour cream

1 teaspoon organic vanilla extract

For the frosting:

6 tablespoons organic dark chocolate (70% or 85% cocoa solids)

3/4 stick (6 tablespoons) organic unsalted butter

1/4 cup organic heavy cream at room temperature

2 teaspoons organic cornstarch

1 teaspoon organic vanilla extract

1 1/2 to 2 cups pure cane certified organic sugar

1. Preheat the oven to 375 degrees F and use the tablespoon of butter to thoroughly grease the bottom and sides of a 13 x 9-inch baking pan. Set aside.

2. Make the cake: Clarify 3/4 cup organic butter to yield 1/2 cup clarified: Bring the butter to a gentle simmer in a small pan. Boil for one minute, then allow it to cool. Skim the pure yellow (clarified) butter off of the top with a ladle or large spoon. (The unwanted milk solids will sink to the bottom.) In a medium-size saucepan, combine the water, clarified butter, unsalted butter, cocoa powder, and salt.

Whisk to blend and bring to a boil over low heat. Meanwhile, in a large bowl, sift together the sugar, flour, and baking soda.

When the liquid mixture comes to a boil, pour over the dry ingredients and stir until smooth.

3. In another bowl, combine the eggs, sour cream, and vanilla extract. Whisk until smooth. Combine with other ingredients.

4. Fill the pan with the batter and tap the sides so the mixture is evenly distributed.

5. Place the pan in the center of the oven and bake 20-25 minutes or until a cake tester or toothpick emerges clean when inserted into the center of the cake. Remove from the oven and cool for 15 minutes. Then carefully unmold it on to a large platter.

6. Make the frosting: Break the chocolate into small pieces. In the top half of the double boiler, combine the chocolate and butter. Melt over low heat. Stir to blend. Stir in the heavy cream, cornstarch, vanilla extract, and sugar.

Whisk to blend. Cook over low heat, stirring constantly, for 5 to 8 minutes. Remove from the heat and allow to cool before frosting the cake. Enjoy!

7. Note: The top can also be decorated with squares of an organic flavored or nut-filled chocolate bar.

Visibility: Everyone
Posted: Tuesday September 25, 2007, 5:57 am
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