Dense Chocolate Cake

http://www.ehow.com/how_3391163_make-dense-chocolate-cake.html

Things You'll Need:

• Round cake pan or muffin tin
• Shortening
• 3/4 cup cocoa powder, divided
• 5 1-oz. squares semisweet or bittersweet chocolate
• 1/2 cup butter
• Double boiler
• 3/4 cup white sugar
• 3 eggs, beaten
• 1 tsp. vanilla extract
• Medium bowl
• Toothpick
• Wire cooling rack
• Confectionery sugar

Directions:

• 1
  Grease the cake pan or muffin pan (for individual cakes) with shortening. Use about 1/4 cup of the cocoa powder to dust the cake or muffin pan.
• 2
  Select the baking temperature according to the type of baking pan you use. Some pans require either a lower temperature or less baking time. Preheat the oven at 300 degrees F.
• 3
  Melt 4 chocolate squares with the 1/2 cup of butter in the double boiler on low to medium heat. Fold chocolate and butter to mix well throughout the cooking process.
• 4
  Mix 3/4 cup sugar, remaining cocoa powder, 3 beaten eggs and 1 tsp. of vanilla in a medium bowl.
• 5
  Remove the melted chocolate and butter mixture from stove. Stir in remaining ingredients and pour into greased cake or muffin pan.
• 6
  Bake for approximately 30 minutes (about 22 to 27 minutes for muffin or cupcake size cakes). Insert a toothpick to test the cake, about 2 to 3 inches from the edge of the pan.
• 7
  Take the cakes out from oven and cool for 10 to 15 minutes. Turn the pan over onto a wire rack for the cakes to cool. Dust the cakes with confectionery sugar and shave the remaining ounce of chocolate over the top of the cake. Warm the cake before serving.

  
  

  
  

  Tips & Warnings
• ~While this cake is dense, almost like a brownie, you can adjust the cake texture by using more cocoa powder. Less cocoa powder and more chocolate squares create a silkier cake.

~When using more chocolate than cocoa, bake longer for the cake to set.

~Tweak the flavor by adding a flavoring extract or creating a custom glaze. Coffee, mocha, hazelnut, coconut, almond, orange or raspberry are all flavors that complement chocolate

~Substitute sugar with a sugar substitute or the eggs with egg whites or an egg substitute to create a low-calorie dessert.When using more chocolate than cocoa for a silkier texture, bake longer for the cake to set.

~If the cake falls, adjust the amount of liquid in the recipe or whip the ingredients longer before pouring the batter in pan.

From Lily