Ingredients
- 1 pound fine quality bittersweet chocolate, finely chopped
- 10 tablespoons butter
- 5 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- Confectioners' sugar, for garnish
- Serving suggestions: sweetened whipped cream or crème anglaise
Directions
Preheat oven to 400 degrees F.
Line a 9-inch round spring-form pan with parchment paper.
In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla.
Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crème anglaise.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By caposigian
on December 21, 2011
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The recipe is great except for the cook time. I'm gonna try wrapping the spring form pan in foil and putting it inside another pan filled with water and see if it doesn't get as dried out on the edges. Besides that it was great, after I cut off all the dried out parts. =
-Ok so I wrapped the pan in foil and put it in a pan of water and baked it at 400 degrees for 30 minutes and it turned out great!!! The cake was moist and perfect! I also made a raspberry sauce to top it and it was fantastic! So happy I found this cake!!
By wendy_jamfranus...
New Rochelle, NY
on October 23, 2011
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Very rich, the texture was incredible could not believe that there was only a couple of tablespoons of flour. 10 minutes was a long time tho considering someone was there holding the electric beater for 10 mins we took turns. I've stored this in my favorites.
By Chef Capsaicin Jen
Denver, CO
on April 10, 2010
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I have been making this cake for several years and about freaked out because they reauthored it on the site. Definetly follow the directions, it is very important to beat the chocolate for ten minutes which pretty much seems like forever. When you serve this cake hot it is light and fluffy, when you chill the cake it because almost truffle like- either way it's absolutely wonderful! I usually serve with fresh whipped cream and berries. It has become a staple at a lot of parties because everyone loves it! And if you are smart, you will save this recipe- God knows I have now, I don't want to chance losing it!
Read all 15 reviews