This recipe was originally from Eating Well Magazine , January/February 2020, by Lynda Balslev, page 87.
I changed some of the amounts that she used and left out some of her ingredients. This is an old recipe though-I saw one like it in a 1930's women's magazine. Balslev's ingredients called for chipotle chile powder/ I didn't use that and I altered the sugar amount and oil (which I think could be left out completely).
Here is my recipe, with a huge bow to Lynda Balslev:
12 ounces dark chocolate
1/2 cup butter
1/4 cup canola oil
1&1/2 teasp. vanilla
1 teasp. cinnamon
1/2 teasp. almond extract
1/2 teasp. salt
6 large eggs
1/2 cup granulated sugar
Preheat oven to 350 degress F. Spray springform pan with oil.
Melt chocolate and butter in double boiler. I used a pan inside a pan-the bottom pan had about an inch of water, on medium heat. Stir a lot. Remove from heat and stir in the seasonings and oil (if using). Beat the eggs about 3 or 4 minutes with an electric mixer. Fold in the melted chocolate mixture and stir this (use a big bowl to beat the eggs, so there's room for the added chocolate mixture).
Bake for 35 minutes-I used Jumbo eggs so I had to add 15 minutes to the bake time. The top will look like it is 'set.'
Take the cake out of the oven, and let it cool. I take the side off the pan after about 45 minutes. Let the cake cool completely before putting in fridge.
This is SOOOO good. The texture is something like a brownie, but even better.
And it smells amazing while it's baking!
Please note: I did NOT get permission to re-do this recipe, but I'm giving Lynda Balslev the credit she is due for it. I have just changed some of her ingredients and amounts.
Some good add-ins would be nuts, chocolate chips, cocoanut, peanut butter.