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Jacques' Easy Chocolate Cake Recipe

Jacques' Easy Chocolate Cake

Recipe courtesy Jacques Torres

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on May 20, 2012

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    This cake was so delish and turned out way better than I expected. I used a 9 inch pan and the previous review was right just add 15 min and it turned out perfect. I let it cool and stuck it in the fridge for a few hours and I think it made the consistency better than if I ate it warm. Its really sweet, so I topped it with homemade whipped cream without any added sugar really evened out the sweetness. My boyfriend says its better than the chocolate cake at CPK or any other cake I've ever made, thats up for debate but this cake is pretty darn tasty.

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  • on February 11, 2012

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    Monsieur Torres: cette recette est la meilleure du gateau au chocolat; je l'ai deja fais plusieur fois, et je l'adore. Merci pour une tres bonne recette.

    This is the best chocolate cake I've ever tasted, except another which was bought from a shop at the corner of Rue Moufftard in Paris. I love it's melt-in-your-mouth dense chocolate richness.Thank you M. Torres!

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  • on January 05, 2012

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    Very tasty. Rich, and almost impossibly dense. And the recipe is easy enough to follow.

    Couple of things to keep in mind:

    - Let it "rest" for a couple of hours... it really helps the texture and taste
    - It's REALLY sweet. Try dusting UNsweetened cocoa on it to balance it out
    - If using a 9 inch pan (more "standard" size, I think, you may need to add approx. 15 mins to the baking time. Rule of thumb is that if it's pulling away from the sides, it's done.

    Can't stress this enough: let it rest! This is not a cake to pull out and dive into. Being flourless, it pretty much needs a couple of hours to set and the right texture to emerge.

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  • on December 27, 2011

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    I love the flavor (and so did my family and friends who tried it. I used semisweet chocolate (because that's what I had and I added a teaspoon of orange extract (because I wanted a chocolate orange flavored cake. I didn't bake it long enough, so the texture was not right. The tip about it pulling away from the sides is useful, and I'll try it again with that in mind. The next day after being refrigerated overnight it was much better.

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  • on October 11, 2010

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    This was a fun and challenging recipe for me. The directions were easy to understand and everyone loved it!

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  • on July 31, 2007

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    This was a very easy cake to make - don't let all the ingredients put you off trying this. Everyone who's tried it loves it. Very rich!

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  • on April 20, 2007

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    Everytime I make this cake people rave. It's our favorite birthday cake, having replaced even my tiramisu. It's very rich so serves at least 12 people and it's worth the effort. Served with whipped cream and fresh raspberries it can't be beat.

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  • on November 06, 2005

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    I hate to bake but this was easy. I made a raspberry sauce to go with it and my husband fliped.

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  • on April 11, 2005

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    i thought that tyhat was great and it wasnt that hard and it tasted great
    !

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  • on March 22, 2005

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    This is a super simple cake to make. It ended a long search for the perfect flourless chocolate cake!

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