1 Video | Photo: Dense Bittersweet Chocolate Cake Recipe
Ingredients
- 1 pound unsalted butter
- 1 pound high quality bittersweet chocolate, chopped
- 1 cup coffee, brewed strong
- 8 extra-large eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
Butter the sides and bottom of a 10-inch springform pan and set aside.
In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
Notes
Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
Notes
Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
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By tarynmichelle1
on March 23, 2013
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I needed a Passover dessert so baked this with pareve butter. The butter did not melt as easily or as smoothly as regular butter would have and you could see little dots of butter in the baked product. The bottom edge also looked a little oily and had some odd pearls of butter here and there on the sides but nothing I couldn't wipe away. Despite the odd looks, it still tasted pretty delicious. I cooked it for about 10-12 minutes longer than recommended because the center didn't look even close to set and I was glad I did. The texture was dense but almost mousse-like. Like others, I served with a raspberry sauce and fresh raspberries but also decorated it with a bit of sprinkled powdered sugar and chocolate curls. I lined the pan with parchment as they do in the video. I had some very minimal leakage in the first few minutes so wrapped the outside with some tinfoil as well, pulling the extra parchment up around the sides, and had no further issues.
By rickib
on May 11, 2012
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So simple and so delicious! The first time I made this was to bring to someone's home for Passover dessert (it was also the first time I used a spring form pan. Lining the pan with parchment makes it super easy to transfer to a cake plate for serving. I added the chocolate shavings on top for a beautiful presentation and served with fresh strawberries as a garnish. It was so decadant and so delicious!
By riki4homes_8981530
Encino, CA
on December 15, 2010
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Love it, love it & easy. Great for jewish celebrations.
Read all 16 reviews