Jacques' Easy Chocolate Cake

Total Time:
1 hr 40 min
Prep:
1 hr
Cook:
40 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 6 ounces bittersweet chocolate, finely chopped
  • 6 1/2 ounces unsweetened chocolate, finely chopped
  • 3/4 cup plus 3 1/2 tablespoons sugar (6 ounces)
  • 2/3 cup water (5 ounces)
  • 6 ounces softened butter
  • 6 eggs
  • 1/2 cup plus 1 1/2 teaspoons sugar (3 ounces)
  • 16 ounces bittersweet chocolate, melted, optional
  • 1 tablespoon vegetable oil, optional
Directions

Preheat the oven to 350 degrees F.

Coat a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Coat the top of the parchment paper circle with vegetable cooking spray.

Place both chopped chocolates in a bowl and melt over a double boiler. Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed.

Using an electric mixer, beat the eggs and sugar until well blended. Using a rubber spatula, fold this mixture into the chocolate mixture. Be careful to mix gently.

Pour the batter into the prepared cake pan. Place a baking sheet with 1-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.

Remove the cake pan from the oven and allow to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them.

Decoration: If you would like to decorate this cake, you can make chocolate fans or shave a block of chocolate with an apple peeler. To make chocolate fans, stir the vegetable oil into the melted chocolate. Spread a thick layer of the chocolate mixture onto a marble or granite surface (or use the back of a cold baking sheet). Using a triangle, push across the chocolate surface in a curving motion. Place your thumb on one corner of the triangle as you push to catch the chocolate. The result should resemble a chocolate fan. This takes a little practice and not every fan you make will be usable. Have fun with it!


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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.
    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!
    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.
    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.
    This was a fun and challenging recipe for me. The directions were easy to understand and everyone loved it!
    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!
    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.
    I hate to bake but this was easy. I made a raspberry sauce to go with it and my husband fliped.
    i thought that tyhat was great and it wasnt that hard and it tasted great
     
    !
    This is a super simple cake to make. It ended a long search for the perfect flourless chocolate cake!
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