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Recipe courtesy of Ina Pinkney

Dense Bittersweet Chocolate Cake

  • Level: Easy
  • Yield: 12 to 14 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 14 servings
    Calories
    492
    Total Fat
    39
    Saturated Fat
    23
    Carbohydrates
    35
    Dietary Fiber
    2
    Sugar
    32
    Protein
    6
    Cholesterol
    189
    Sodium
    53
  • Total: 2 hr 30 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 1 hr 15 min
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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

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Watch how to make this recipe.
  1. Preheat the oven to 350 degrees F.
  2. Butter the sides and bottom of a 10-inch springform pan and set aside.
  3. 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.
  4. 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.
  5. Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
Show: Sweet Dreams
Episode: Passover Favorites

Categories:

Chocolate Cake Cake Baking Dessert Passover Sugar Egg Recipes Recipes for Parties Recipes for a Crowd Gluten Free

More from:

Passover: Holidays and Parties

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16 Reviews
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tarynmichelle1

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.

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