ASIAN FIVE-SPICE
CHOCOLATE CAKE
7 oz. unsweetened chocolate, finely chopped
6 oz. bittersweet chocolate, finely chopped
1/2 cup water
1 1/4 cups sugar
4 tsp Signature Spices Chinese Five Spice powder
1 1/4 cup unsalted butter,softened and cut into pieces
6 large eggs
Preheat oven to 350°F. Butter a 10- by 2-inch round cake pan. Line bottom with a
round of parchment paper and butter the paper.
Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a
boil, stirring until sugar is dissolved, then pour through a fine sieve set over
chocolates. Stir until smooth, then stir in butter until smooth.
Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and
beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a
hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but
thoroughly (fold 1 to 2 minutes).
Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of
oven 40 to 45 minutes, or until a tester inserted in center comes out with moist
crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack.
Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds
on burner set at moderately low. Invert cake plate over pan and flip cake onto plate.
Peel off paper.
