Elm Creek Chocolate Fudge Cake

[marti]

Elm Creek Chocolate Fudge Cake



Serves 12



1 pound semisweet chocolate, chopped



1 1/2 cups (3 sticks) unsalted butter, chopped 8 large eggs, at room temperature



1 cup sugar



1 tablespoon vanilla extract



1 tablespoon confectioners' sugar



Preheat the oven to 350 degrees F Grease the sides and bottom of a 9-inch springform pan and wrap with heavy-duty aluminum foil.



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Place the chocolate and butter in a large bowl set over a pot of gently simmering water. Stir to combine.



Place the eggs, sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk and process until just combined, about 30 seconds. Add the melted

chocolate and mix until just combined. Pour the mixture into the prepared pan. Set in a larger roasting pan and fill the roasting pan with hot water halfway

up the sides of the springform pan.



Transfer to the oven and bake until the cake is set, about 1 hour. Cool 10 minutes in the pan, then run a knife along the sides and gently unmold. Set aside

to cool completely. Sprinkle with confectioners' sugar just before serving.



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