We are loving all thing Victoria on Masterpiece, and it was the Victorians who made Valentine’s Day into the holiday we know today. We know Victoria had a sweet tooth, and we think she’d approve of this decadent chocolate confection, perfect for your own special Valentine.
Serves 12 to 14 people.
Heat oven to 350 degrees F. Butter nine-inch springform pan, line the bottom with a buttered parchment paper circle, and dust with cocoa powder. Place pan on a rimmed cookie sheet in case there’s a leak.
In a medium saucepan, heat butter with the cream over medium-low heat, stirring on occasion. As soon as the butter melts, stir in the chocolate pieces. Continue to stir just until chocolate is melted and mixture is smooth. Remove from heat and set aside.
In a large bowl, whisk together eggs, sugar and cocoa powder until incorporated. Gradually and gently whisk in the chocolate mixture, stirring until completely blended.
Pour batter into prepared pan and bake until set, 45 to 50 minutes. The center should be the same shade of brown as the edges when it’s done, and there should be some cracks in the surface. Let cool in the pan for one hour before unmolding the cake. You may serve when still slightly warm, when cake has a light mousse-like texture.
Serve with whipped cream and a fresh fruit topping to make it extra special. Maury Island Farms makes fruit toppings that would be amazing on this cake. Or try our recipe for easy Blackberry Jam. Cake may be made in advance and refrigerated, which makes it firmer and fudgier.
Note: Parchment paper on the bottom is optional, but it makes the cake easier to remove from the pan.